Fig and Raisin Bread Pudding
Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
- 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)
1Stir 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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