Chocolate Fig Bread Pudding

4 cups (3/4-in. cubes) firm white bread
1 cup coarsely chopped Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stems removed
1/2 cup (3 oz.) chocolate morsels or coarsely chopped chocolate
2 cups milk
2 tablespoons butter
2 large eggs
1/4 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt

Spirited Sauce

1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
1/4 cup dark rum or brandy

Heat oven to 350°F. Grease 1 1/2-quart baking dish. Combine bread cubes, figs and chocolate in baking dish. Heat milk and butter until butter is melted (do not boil). Combine eggs, sugar, vanilla, and salt; blend well. Add hot milk mixture to egg mixture, stirring constantly. Pour over bread and fig mixture. Let stand 5 minutes. Bake uncovered for 50 minutes or until knife inserted in center comes out clean. If desired, baked pudding can be made several days ahead.

Cover and refrigerate. Reheat in 325°F oven for 15 minutes. Prepare Spirited Sauce. Serve warm over bread pudding.

Spirited Sauce: In saucepan, combine all sauce ingredients. Cook over low heat, stirring constantly, about 3 minutes. Makes 4 to 6 servings.

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