Spiced Fig Bread Pudding

1o -oz Brioche , challah or french bread cut into 3/4-inch slices , then cut into 3/4-cubes (7 cups)
27 dried Mission figs (about 7-oz) stems removed
2 ----------------cups boiling water
2 ...................teaspoons butter , softened
4 ...................large eggs
3/4 ................cup granulated sugar
1.....................egg yolk
3------------------cups half-and-half
1 ....................teaspoon vanilla
1 ....................teaspoon grated orange peel
1/2 .................teaspoon ground ginger
1/4 .................teaspoon allspice
1 ....................tablespoon coarse sugar , if desired
1 ....................cup whipping cream
2 ...................tablespoons granulated sugar
1 ) On a 17x12-inch half sheet pan , place bread cubes . Let stand uncovered 8 hours to dry .
2) In small bowl , place gigs ; cover with boiling water . Let stand 15 minutes or until figs are softened . Drain ; coarsely chop figs .
3) Grease 11x7-inch (2-quart) glass baking dish with softened butter . In large bowl , beat whole eggs , egg yolk , 3/4 cup granulated sugar , half-and-half , orange peel , vanilla , ginger and allspice with wire whisk until well blended . Gently stir bread cubes and figs . Pour into baking dish . Let stand 30 minutes .
4) Heat oven to 325*F . Sprinkle coarse sugar over bread pudding . Bake 1 hour or until top is puffed and light golden brown . Cool 5 minutes .
5) In chilled medium bowl , beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not over beat) Serve with warm bread pudding .
Heart healthy and HMmmm so good .