• 10 small dinner rolls
• 4 croissants
• 3 cream cheese Danish
• 2 cups sliced dried California figs (large slices)
• 4 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups heavy cream
• 1 vanilla bean, cut in half lengthwise
• 1/2 cup brandy
• 1/4 cup rum
• 2 tablespoons softened butter

• 2 cups heavy cream
• 2 cups granulated sugar
• 3 tablespoons brandy
• Whipped cream; for garnish

Cut rolls, croissants and Danish into 2-inch cubes; turn into large bowl and add sliced figs. Combine egg yolks and sugar in another bowl; whisk together and set aside.

Measure cream into a non-reactive saucepan; add vanilla bean. Heat to simmer, but do not let temperature rise above 180°F. Then, slowly pour hot cream into egg yolk mixture, whisking vigorously all the while. Remove vanilla bean; stir in brandy and rum.

Pour mixture over bread and figs; mix together to combine well. Cover and chill for 2 hours.

Preheat oven to 350°F. Divide and spoon mixture into buttered 3-inch by 5-inch mini loaf pans. Bake at 350°F for 15 minutes or until golden brown on top.

For Brandy Sauce, combine cream and sugar in saucepan; stir constantly, over low heat until thick enough to coat back of spoon. Remove from heat and add brandy, adding more as desired

To serve, spoon Brandy Sauce over reheated puddings and finish with dollop of whipped cream.