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Fig and Raisin Bread Pudding

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“Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.”
READY IN:
1hr 55mins
SERVES:
8
UNITS:
US

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.

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