---------- 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 (recipe
   :          follows), -- halved
         1    stick (4 ounces) unsalted
   :          butter
         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
   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 #CH1222
                                         Date: Sun, 27
   Oct 1996 20:59:38 -0500