Recipe

Fig And Raisin Bread Pudding Recipe

Add Step-by-Step Photos	Californiagrown / All my dishes 1 year, 4 months ago Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp. Prep:10m Cook:30m Servings:8	Californiag
	fig bread pudding raisings vanilla ice cream dessert

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auntybea

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Ingredients

3 cups chopped fresh figs (may substitute 2 1/2 cups chopped dried figs, plumped in hot water and drained)

1 cup golden raisins

1/4 cup brandy

9 slices (3/4-inch thick) French bread

5 tablespoons room temperature butter, divided

1/2 cup sugar

3 eggs + 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 or whipped cream (optional)

Directions

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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