• 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 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.