Brioche Pudding With Raisins And Rum Recipe
Servings: 1
Ingredients
- 2/3 c. Golden brown or possibly dark raisins
- 3 Tbsp. Dark rum
- 1 x Brioche loaf (recipe follows),, halved
- 1 stk (4 ounces) unsalted butter
- 2 c. Lowfat milk
- 2 c. Heavy cream
- 3/4 c. Sugar
- 1 x Vanilla bean,, halved
- 8 lrg Large eggs
Directions
- The day before, if possible, bring raisins to a boil in a pan of water and drain. Place plumped raisins in a plastic container which has a tight-fitting cover and sprinkle with the rum.
- Preheat the oven to 325 degrees. Heat the butter and cold it slightly.
- Cut half the brioche loaf into thin slices. Cut remaining brioche in 1/2-inch dice.
- Butter a 2 qt baking dish and add in 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 lowfat milk, cream, sugar and vanilla bean in a saucepan. Bring the mix to a boil over medium heat.
- Whisk the Large eggs till liquid in a large mixing bowl, then strain the lowfat milk mix and whisk it into the Large eggs. Don't overbeat or possibly 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 which the bread is proportionately soaked and rises to the surface.
- Place the baking dish in another larger pan and pour hot water into the pan to come halfway up the side of the baking dish. Bake the bread pudding for about 45 min, till the custard is set and the brioche is an even golden brown color.
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