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  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: Brioche Pudding With Raisins And Rum

  3. Categories: New, Text, Import

  4. Yield: 4 servings

  5. 2/3 c golden or dark raisins

  6. 3 TB dark rum

  7. 1 brioche loaf

  8. : follows), -- halved

  9. 1 stick (4 ounces) unsalted

  10. : butter

  11. 2 c milk

  12. 2 c heavy cream

  13. 3/4 c sugar

  14. 1 vanilla bean, -- halved

  15. 8 lg eggs

  16. The day before, if possible, bring raisins to a boil

  17. in a pan of water and drain. Place plumped raisins in

  18. a plastic container that has a tight-fitting cover and sprinkle with the rum.

  19. Preheat the oven to 325 degrees. Melt the butter and cool it slightly.

  20. Cut half the brioche loaf into thin slices. Cut remaining brioche in 1/2-inch dice.

  21. Butter a 2 quart baking dish and add diced brioche.

  22. Strew with the raisins and half the butter. Dip one

  23. side of each remaining slice of brioche into the

  24. butter and arrange the bread, buttered side up and slightly overlapping on top of diced brioche and raisins.

  25. Combine the milk, cream, sugar and vanilla bean in a

  26. saucepan. Bring the mixture to a boil over medium heat.

  27. Whisk the eggs until liquid in a large mixing bowl,

  28. then strain the milk mixture and whisk it into the

  29. eggs. Do not overbeat or the custard will have a great

  30. deal of foam on the surface. Strain the custard back

  31. into the pan and skim the foam from the surface with a

  32. large spoon. Pour the custard over the brioche slices

  33. in the dish, pouring so that the bread is evenly

  34. soaked and rises to the surface.

  35. Place the baking dish in another larger pan and pour

  36. warm water into the pan to come halfway up the side of

  37. the baking dish. Bake the bread pudding for about 45

  38. minutes, until the custard is set and the brioche is

  39. an even golden color.

  40. Recipe By :COOK'S CHOICE SHOW

  41. CH1222

  42. Date: Sun, 27

  43. 38 -0500 --


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