Fig and cranberry bread pudding

Back in the day, bread pudding was a practical (but uninspiring) way to use up cupboard ingredients, and fill hungry bellies. This cranberry and fig bread pudding will show you just how far we've come since then.

  • 4 hrs 20 mins cooking
  • Serves 6
  • Print


Fig and cranberry bread pudding
  • 315 gram (10 ounces) crusty white bread, sliced thickly
  • 1/2 cup (160g) fig jam (conserve)
  • 1/2 cup (65g) finely chopped dried cranberries
  • 2 1/2 cup (625ml) milk
  • 2 1/3 cup (600ml) pouring cream
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 6 eggs


Fig and cranberry bread pudding
  • 1
    Grease 4.5-litre (18-cup) slow cooker bowl. Spread bread slices with jam. Layer bread, overlapping, in cooker bowl; sprinkle with cranberries.
  • 2
    Combine milk, cream, sugar and extract in medium saucepan; bring to the boil. Whisk eggs in medium bowl; gradually whisk in hot milk mixture. Pour custard over bread; stand 5 minutes.
  • 3
    Cook, covered, on low, about 4 hours (do not lift the lid during the cooking process, see tip).
  • 4
    Remove bowl from cooker. Stand pudding
  • 5
    minutes before serving. Serve pudding dusted with a little sifted icing sugar.


It's important not to lift the lid during the cooking of the pudding, as the condensation runs down the side of the cooker and causes damp patches on the pudding. We used a small vienna loaf in this recipe. serving suggestion Serve pudding with cream and/or ice-cream. Not suitable to freeze.

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