After a couple of days the endpart of my Luxembourg Raisin bread was getting hard.
A combination with fresh fruits and some jam sounded like a good idea.
But first I had to soak the ripped apart raisin bread in milk to get it softer. Then I pulled a hand full of fresh harvested figs out of a bowl.
They were quartered and set aside. I buttered an oven proof dish and put the figs with the soaked bread in. 4 dollops of cherry jam as additional sweetener went on top.
More milk with 2 eggs, a vanilla sugar package and halve a Tonka bean grated on top. Mixed and poured over the filling.
Baked at 180 C fan for 30 minutes. Let it cool down for 15 minutes, then sprinkle powdered sugar on top.
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