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 Makes 6 to 8 servings.
1/2 pound rustic Italian bread, cut into
3/4-inch cubes
2 1/2 cups milk
1 cup stemmed and diced Blue Ribbon Orchard Choice or Sun-Maid
California
Calimyrna or Mission Figs
1/3 cup Gabbiano Pinot Grigio or Chianti (may substitute orange
juice for wine)
2 eggs
1/2 cup sugar
2 tablespoons butter, softened
Lightly sweetened whipped cream
Cinnamon
Preheat oven to 350°F. Place bread
cubes and milk in medium bowl; set stand 15 minutes, stirring
once or twice. Remove stems from the figs and coarsely chop.
Bring wine to a boil in small saucepan. Add figs and simmer
2 minutes or until wine has been absorbed; set aside. Beat
eggs with sugar and stir in bread cubes and soaked figs. Spread
butter onto bottom and sides of 2-quart casserole dish. Spoon
bread mixture into dish and bake 45 to 50 minutes or until
knife inserted into center comes out clean. Let cool to warm,
and serve with sweetened whipped cream. Top with sprinkle
of cinnamon.
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