Spiced Fig Bread Pudding

On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.

In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.

Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.

Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.

In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.