Combine raisins and boiling water; let stand 15 minutes. Drain and set aside.
Trim crusts from bread. Cut each slice into 4 triangles; place in single layer in a 13-x 9-x 2-inch baking dish. Pour 1/2 cup milk over bread; let stand 5 minutes.
Carefully (bread will be soggy) arrange bread triangles in the bottom of a 10-inch quiche dish coated with cooking spray. Top with apple and pear. Place flour in a medium bowl; gradually add remaining milk, stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 tablespoon sugar, cornmeal, lemon rind, and eggs; stir well. Pour milk mixture over apple and pear; top with raisins and grapes, and sprinkle with rosemary. Drizzle oil over mixture; sprinkle with remaining sugar.
Bake at 350º for 50 minutes or until set; cool on wire rack. Cut into wedges.
I have been a Cooking Light subscriber for almost 20 years. I made this desert years ago for an Italian themed pot luck party, lost the original recipe and have been searching for it for years! I was delighted to find it on your site. It's delicious and very unusual with a wonderful autumn mix of not-too-sweet flavors.
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