*  Exported from  MasterCook II  *
 
                       Brioche Pudding with Raisins and Rum
 
 Recipe By     :COOK'S CHOICE SHOW #CH1222
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           golden or dark raisins
        3  tablespoons   dark rum
        1                brioche loaf (recipe follows), -- halved
        1  stick         (4 ounces) unsalted butter
        2  cups          milk
        2  cups          heavy cream
      3/4  cup           sugar
        1                vanilla bean, -- halved
        8  large         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.
 
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