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Photo of Fig bread and butter pudding by WW

Fig bread and butter pudding

14 - 15
PersonalPoints™ per serving
Total Time
1 hr 5 min
15 min
50 min
Old-fashioned puddings are the best. This twist on a classic features marmalade, orange juice and figs, which add a rich yet refreshing depth


Dried fig(s)

50 g, (semi-dried), chopped


1 tbs

No added sugar orange juice

cup(s), (80ml)

Caster sugar

2 tbs


3 medium

Egg white

2 medium

Vanilla bean extract

1 tsp

Skim milk

1½ cup(s), (375ml)

White bread

206 g, (8x35g), crusts removed, halved diagonally

Orange marmalade

cup(s), (115g), (orange)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity shallow ovenproof dish with oil. Place f igs, sultanas and orange juice in a small saucepan over low heat and simmer for 1 minute. Set aside for 20 minutes.
  2. Meanwhile, whisk sugar, eggs, egg whites, vanilla and milk in a medium bowl. Spread bread with marmalade. Arrange half the bread slices, slightly overlapping, in prepared dish. Sprinkle with half the fig mixture. Repeat layering with remaining bread. Pour over egg mixture and sprinkle with remaining fig mixture. Set aside for 10 minutes.
  3. Bake for 45–50 minutes or until pudding is golden and set. Serve warm or at room temperature.


TIP: You can use apricots or cranberries instead of figs.