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Boulders' Brioche Pudding

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, B12, H, D
    MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 1/4 cups 770ml Milk

    2. 3 1/4 cups 770ml Heavy cream

    3. 1 Vanilla bean

    4. 1 tspn pure

    5. Vanilla extract)

    6. 1/4 teaspoon 1 1/3ml Salt

    7. 9 teaspoons 45ml Eggs (large)

    8. 2 cups 396g / 13oz Granulated sugar

    9. 1 Loaf brioche or French bread

    10. 4 tablespoons 60ml Butter - melted

    11. 3/4 cup 120g / 4 1/5oz Golden raisins - soaked in

    12. Rum - as needed

    13. Cinnamon sugar - as desired

    Instructions Jump to Ingredients ↑

    1. Bring first 4 ingredients to a boil. Split and scrape out vanilla bean. Whisk together eggs and sugar and temper with hot mixture.

    2. Slice bread 1/2-inch thick. Brush melted butter in 9-inch by 12-inch baking dish. Sprinkle rum-soaked raisins in dish. Shingle layers of sliced bread in dish and brush with remainder of butter. Carefully pour custard over bread, saturating each slice. Sprinkle top with cinnamon sugar if desired.

    3. Bake in waterbath at 350 degrees for 30 minutes or until set. Will be slightly soft in center.

    4. Can be served warm, cold or at room temperature.

    5. This recipe yields ?? servings.

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