Fig and Raisin Bread Pudding

Ingredients

• 3 cups chopped fresh figs (may substitute 2 1/2 cups chopped dried figs, plumped in hot water and drained)
• 1 cup golden raisin
• 1/4 cup brandy
• 9 slices French bread
• 5 tablespoons room temperature butter, divided
• 1/2 cup sugar
• 3 eggs egg yolks
• 1 egg yolk
• 1 1/2 cups whipping cream
• 1 1/2 cups whole milk
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla extract
• vanilla ice cream (optional) or whipped cream (optional)

Directions

1. 1

   Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.

2. 2

   Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.