Indigo Grill, San Diego, Recipe

This should make 2 pans, though I don't know what size pans you'd use.

1/2 gallon cream
1/2 gallon milk
1 cinnamon stick, ground
peel of one orange
1 vanilla bean
2 1/2 c sugar
4 eggs
9 yolks
2 loaves brioche, cubed

Soak the following in whiskey or bourbon overnight:
8-9 apples, peeled, cored and sauteed
1 1/2 c dried cranberries
3/4 c dates
3/4 c figs

Caramel sauce (no recipe given)
Apricot puree (no recipe given)
Lemon curd (no recipe given)
Blueberry or raspberry sauce (no recipe given)

Bring milk and cream to a boil. Steep the next 3 ingredients for more than 10 minutes and strain. Ribbon the sugar, eggs, and yolks together and add to the liquid. Pour over the brioche and soak overnight.

Grease pans thickly with butter and brown sugar. Layer the bread mixture with the fruit and
caramel sauce. Repeat. Finish with apricot puree.

Bake at 300-325 degrees in a water bath until fully set. Top with caramel, lemon curd and raspberry or blueberry sauce.