Fig and Raisin Bread Pudding

Name: Fig and Raisin Bread Pudding
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 8 serving(s)
Ingredients: 709.77 ml chopped fresh figs (may substitute 2 1/2 cups chopped dried figs, plumped in hot water and drained); 236.59 ml golden raisin; 59.14 ml brandy; 9 slice French bread; 73.94 ml room temperature butter, divided; 118.29 ml sugar; 3 eggs egg yolks; 1 egg yolk; 354.88 ml whipping cream; 354.88 ml whole milk; 29.58 ml lemon juice; 9.85 ml grated lemon peel; 4.92 ml vanilla extract; vanilla ice cream (optional) or whipped cream (optional)

Submitted by CaliforniaGrown

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

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Ready In:: 1hr 55mins
Ingredients:: 14
Serves:: 8

ingredients

709.77 ml chopped fresh figs (may substitute 2 1/2 cups chopped dried figs, plumped in hot water and drained)
236.59 ml golden raisin
59.14 ml brandy
9 slice French bread
73.94 ml room temperature butter, divided
118.29 ml sugar
3 eggs egg yolks
1 egg yolk
354.88 ml whipping cream
354.88 ml whole milk
29.58 ml lemon juice
9.85 ml grated lemon peel
4.92 ml vanilla extract
vanilla ice cream (optional) 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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Reviews

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.

Jopalis