Moist-smoke the figs with applewood chips for 10 minutes at 195 degrees Fahrenheit, then remove them from the smoker, cut off their stems, and cut them into fourths. Set them aside.

Preheat the oven to 350 degrees Fahrenheit. Then cut up the french bread into roughly 2-inch cubes and set the pieces aside.

Blend together all of the wet ingredients in a large mixing bowl. Add the spices and stir until completely combined. Add the bread pieces and allow them to soak in the mixture for 15 minutes.

Now add the dulce de leche to the bowl and spread it around on the bread pieces with the spatula. Then add the figs and stir until they are evenly distributed.

Scoop the mixture into a greased 8-inch springform cake pan and bake for 45 minutes, or until the top of the bread pudding is a deep golden brown.

Allow the bread pudding to cool for 20 minutes before attempting to remove the sides of the springform pan. Serve immediately.