Fig And Raisin Bread Pudding Recipe

Fig and Raisin Bread Pudding

From californiagrown 16 years ago

Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.

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

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" It was excellent "
berry ate it and said...
Delicious!!! GOT MY 5...
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Reviewed by 2 people