This Fig Goat Cheese Proscuitto Bread Pudding was inspired but the Puerto Rican version of Budin de Pan (Bread Pudding). It’s bread, with a sweet custard, black figs, Creamy goat cheese and salty prosciutto drizzled with honey. Doesn’t that sound delicious?
What is Bread Pudding?
If you have never had bread pudding you are for a treat! It’s pretty much layering chunks of bread then drowning it in custard. There are so many variations! In Puerto Rico we make it sweet with raisins (I know how we feel about raisins) but trust the process that raisins are great in that dessert.
The variations of bread pudding are endless. So, for this one I made savory and sweet. One of my favorite combinations! Here are other bread pudding like recipes:
What do you need to make this Fig Goat Cheese Prosciutto Bread Pudding?
*The recipe card below contains all the specific quantity and measurements
Black Figs – These are my favorite variety of figs to use! They are sweet and meaty perfect for sweet and savory dishes.
Challah Bread – I prefer challah bread when making a French Toast casserole. It is thick and absorbs the mixture well overnight. You can always use Brioche.
Milk – For this recipe I used Almond-Coconut blend milk. You can always use regular milk.
Brown Sugar – I love the caramelization that brown sugar produce.
Vanilla – I always use Pure Vanilla, yield a good flavor.
Eggs – My favorite eggs are Pete and Gerry’s Organic Eggs. They are organic and free range.
Prosciutto – I love the saltiness of the prosciutto mixed with the sweetness of the figs. My favorite brand to use is Board’s Head. Trader Joe’s carries good prosciutto.
Goat Cheese – Goat Cheese is creamy and tangy and works prefect with the saltiness of the prosciutto and the sweetness of the figs.
Honey – You can use any type of honey. Here I used Clover honey.
Making this Fig Goat Cheese Prosciutto Bread Pudding
Grease a 9×13 baking pan. Leave the bread out in the counter and let it dry. Cut it in 1 inch cubes and spread the cubes into the pan.
Next in a mixing bowl mix the eggs, milk, vanilla, sugar, and whisk. Pour it evenly on top of the bread chunks. Make sure that the mixture coats the bread cover with aluminum paper and refrigerate overnight.
Preheat oven at 350 degrees and remove bread mixture from the oven. Drop dollops of goat cheese all over the bread mixture and top with prosciutto and figs.
Bake in the oven for an hour or until toothpick comes out clean. Add more prosciutto and drizzle with honey. Serve.
This is great with coffee, a latte or a mimosa.
Here are other cocktails that pair well with this Bread Pudding:
- Can I use any other kind of bread or anything else instead of challah?
Absolutely you can. Brioche bread, a baguette, Hawaiian rolls, and French Bread and great options. The trick is to let it dry, so it absorbs the mixture better.
2. What other milks can I use in this recipe?
You can use Oat Milk, Cashew milk, Regular milk and low fat milk (at least 2 percent). I don’t recommend using soy milk.
3. What can I use instead of figs?
I use 2 tablespoons of Fig jam or Fig Preserves. Apricot preserves work well with this recipe.
4. Do I have to refrigerate overnight?
It is important to refrigerate overnight. It is ideal because that way the bread will absorb all the mixture and will yield a fluffy but compacted bread pudding. You can always refrigerate for at least 3 hours if you don’t want to wait that long.
More Fall Recipes:
Leave a comment below if you make this! Also tag me on Instagram @hungrytravelingmama and using #hungrytravelingmama. I’d love to see what you make!
Fig Goat Cheese Prosciutto Bread Pudding
- 9×13 baking pan
- Cutting Board + Knife
- Measuring bowl + spoons + whisk
- 1 loaf Challah Bread
- ¼ cup Dark or Light Brown Sugar
- 1 ½ cup Silk Almond- Coconut milk Regular Milk can be used
- 5 large eggs
- 2 tbsp Fig Preserve
- 10 Black Figs
- 1 tbsp Vanilla
- 1 pkg Prosciutto
- 1 log Goat Cheese
- Cut Challah bread in 1 inch chunks.
- Butter Baking pan throughly then arrange bread cubes on baking pan.
- In a bowl whisk eggs, almond-coconut milk, brown sugar, Fig preserve and vanilla.
- Pour over bread, make sure that bread is coated evenly.
- Refrigerate Overnight.
- Remove from refrigerator. Drop dollops of Goat cheese all over the bread.
- Bake in a preheated oven at 350 degrees for 1 hour or until it is set and toothpick is inserted and it comes out clean.
- Arrange slices of Prosciutto thought out the dish.
- Remove from the oven, drizzle with honey.
- Serve warm.