Apple raisin fig bread pudding

For Thanksgiving I ended up making a delicious apple raisin & fig bread pudding, with fig ice cream on top. It was a hit! Very simple recipe, long baking time and memorable taste. This dish is nice if you are having a dinner party, because it's great to make ahead of time but instead of serving it with ice cream, serve it with a hot bourbon sauce or anything warm to balance out the room temp pudding. Check out the recipe and add whichever dry ingredients you like! I suggest serving them in little mason jars or mini souffle dishes!

Ingredients-

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

Directions-

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