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)

3 cup s 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

Stir 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.