Recipe by CaliforniaGrown
Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
Top Review by Jopalis
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.
- 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 See How It's Made
- 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.