Preparation:
Preheat oven to 325 degrees F. Butter a
13- x 9-inch baking dish (coat the bottom and the sides of the pan well with the butter).
Narrowly (or slightly) cut the top half off of the croissants and set aside. Tear
the remaining croissants into 1-inch pieces and set aside.
In a bowl, combine the cut-up figs and
brandy, let set 15 to 30 minutes. Note: I warmed
the mixture it in the microwave to speed up the marinating.
Strain the fig mixture, reserving the figs and brandy in separate bowls.
Whisk together the brandy, half and
half cream, eggs, 3/4 cup sugar, and vanilla extract until well
combined; set aside.
Distribute the croissant pieces and
figs in the prepared baking dish. Layer the reserved croissants tops
over the top of the bread/fig mixture. Pour the egg mixture over the top
and allow to soak for 15 minutes.
In a large pot or teapot, bring
approximately 8 cups water to a simmer; turn heat to low and keep water
at a simmer.
Evenly sprinkle the 2 tablespoons sugar
over the top of the bread pudding. Set the filled baking dish into a
large baking pan (roasting pan work well). Carefully pour hot water into the baking pan to come half-way up the sides of the
bread pudding dish.
Baked approximately 1 hour, uncovered, or until the custard is set in the center, and the edges start
getting a bit brown and pull away from the edge of the pan. Remove from
oven and let cool on a wire rack.
To serve, cut into squares and
put into individual serving dishes. Serve either warm or cold with vanilla
ice cream (your choice).
Makes 12 servings.
