Fig And Raisin Bread Pudding |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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:
1. Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.
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.
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