Total Time
1hr 55mins
Prep 10 mins
Cook 1 hr 45 mins

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

Ingredients Nutrition

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.
Most Helpful

5 5

This is a nice bread pudding. I have to admit I used the recipe as a base and made some changes. I doubled it...used 1 qt of 1/2 & 1/2 and 5 whole eggs. I also used large croissants for the bread. I think one large croissant might be close to 2 slices of French bread. I baked it in water bath as stated but didn't need to bake as long as directed. As soon as it was crusty on top and firm and knife inserted came out moist but not wet and eggy.... My husband loved it! Thanks. Oh. I left out the raisins because our fig tree was producing and we just wanted the fig taste.... Thank you.