- -- Recipe via Meal-Master (tm) v8.04
Title: Brioche Pudding With Raisins And Rum
Categories: New, Text, Import
Yield: 4 servings
2/3 c golden or dark raisins
3 TB dark rum
1 brioche loaf
: follows), -- halved
1 stick (4 ounces) unsalted
2 c milk
2 c heavy cream
3/4 c sugar
1 vanilla bean, -- halved
8 lg eggs
The day before, if possible, bring raisins to a boil
in a pan of water and drain. Place plumped raisins in
a plastic container that has a tight-fitting cover and sprinkle with the rum.
Preheat the oven to 325 degrees. Melt the butter and cool it slightly.
Cut half the brioche loaf into thin slices. Cut remaining brioche in 1/2-inch dice.
Butter a 2 quart baking dish and add diced brioche.
Strew with the raisins and half the butter. Dip one
side of each remaining slice of brioche into the
butter and arrange the bread, buttered side up and slightly overlapping on top of diced brioche and raisins.
Combine the milk, cream, sugar and vanilla bean in a
saucepan. Bring the mixture to a boil over medium heat.
Whisk the eggs until liquid in a large mixing bowl,
then strain the milk mixture and whisk it into the
eggs. Do not overbeat or the custard will have a great
deal of foam on the surface. Strain the custard back
into the pan and skim the foam from the surface with a
large spoon. Pour the custard over the brioche slices
in the dish, pouring so that the bread is evenly
soaked and rises to the surface.
Place the baking dish in another larger pan and pour
warm water into the pan to come halfway up the side of
the baking dish. Bake the bread pudding for about 45
minutes, until the custard is set and the brioche is
an even golden color.
Recipe By :COOK'S CHOICE SHOW
Date: Sun, 27
38 -0500 --