10 ................ounces Brioche , Challah or french bread , cut into 3/4-inch slices then cut into 3/4-inch cubes (7 cups)
27 ................dried Mission figs (about 7 ounces) stems removed
2 ..................cups boiling water
2 ..................teaspoons butter , softened
4 ..................whole eggs
1...................egg yolk
1/4 ...............cup granulated sugar
3 ..................cups half-and-half
1 ..................teaspoon grated orange peel
1 ..................teaspoon vanilla
1/2 ...............teaspoon ground ginger
1/4 ...............teaspoon ground allspice
1 ..................tablespoon coarse sugar , if desired
1 ..................cup whipping cream
2 ..................tablespoons granulated sugar
1) On 17x12-inch half-sheet pan , place bread cubes . Let stand uncovered 8 hours to dry .
2) In a small bowl , place figs covered with boiling water . Let stand 15 minutes or until figs are softened . Drain , coarsely chopped figs .
3) Greased 11x7-inch (2-quart) glass baking dish with softened butter . In a large bowl , beat whole eggs , egg yolk . 2/4 cup granulated sugar , the half-and-half , orange peel , vanilla , ginger and allspice with wire whisk until well blended . Gently stir in bread cubes and figs . Pour into baking dish . Let stand 30 minutes .
4) Heat oven 325*F. Sprinkle coarse sugar over bread pudding . Bake 1 hour 20 minutes 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 electris mixer on high speed until stiff peaks form (do not overbeat) Serve with warm berad pudding .
Heart healthy
