Bread Pudding with Apple, Raisins and Figs

• 2/3 cup raisins
• 1/3 cup chopped dried figs
• 1/4 cup Marsala or brandy
• 9 white sandwich bread slices
• 5 tablespoons butter, room temperature
• 1/2 cup sugar
• 3 large eggs
• 1 egg yolk
• 1 1/2 cups whipping cream
• 1 1/2 cups milk (do not use lowfat or nonfat)
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 1 teaspoon vanilla
• 1 apple, peeled, cored, chopped

1. Combine raisins, figs and Marsala in small bowl.
2. Let stand 30 minutes.
3. Preheat oven to 350F.
4. Generously butter 8-cup souffle dish.
5. Spread 1 side of each bread slice generously with butter.
6. Cut bread into 1-inch cubes.
7. Transfer to prepared dish.
8. Mix sugar, eggs and egg yolk in large bowl.
9. Whisk in cream and next 4 ingredients.
10. Stir in apple, raisins and figs with Marsala.
11. Pour over bread and stir to combine.
12. Let stand 5 minutes.
13. Set souffle dish in large baking pan.
14. Add enough hot water to large pan to come 1 inch up sides of souffle dish.
15. Bake until custard is set and top is golden and puffed slightly in center, approximately 1 3/4 hours.
16. Serve warm.

raisins, marsala, white sandwich bread slices, butter, sugar, eggs, egg yolk, whipping cream, milk, lemon juice, vanilla, apple

Taken from www.epicurious.com/recipes/food/views/bread-pudding-with-apple-raisins-and-figs-1419 (may not work)