Rum Raisin – Vanilla Brioche Bread Pudding
(from ruckeha’s recipe box)
Rum raisins added for an extra kick. Fruit, such as peaches or pears, can be added for variety
Source: Basic recipe Food Network
Prep time: 30 minutes
Cook time: 100 minutes
Serves 10 people
Categories: Deserts
Ingredients
- 1 (12-ounce) brioche loaf
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 4 cups half-and-half
- 1 cup whole milk
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- Seeds scraped from 1 vanilla bean
- 2 cups golden raisins
- 1 cup rum
- Confectioners' sugar, for dusting
- 2 pints vanilla ice cream, such as Häagen-Dazs, melted
Directions
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Soak raisins in rum overnight in refrigerator.
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Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
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Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan.
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Trim some of the crusts from the remaining brioche and cut in 1-inch cubes.
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Spread out on a second sheet pan. Put both pans in the oven for 5 minutes to lightly toast the bread.
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Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla and vanilla seeds in a large bowl and set aside.
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Grease a 3- quart baking dish.
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Line the baking dish with the whole slices of brioche, cutting them to fit in one layer.
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Distribute the diced brioche on top. Pour on the custard.
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Gently stir in rum soaked raisins.
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Press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
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Place the dish in a roasting pan large enough to allow the baking dish to sit flat.
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Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard.
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Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape.
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Bake for 45 minutes.
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Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean.
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Dust with confectioners’ sugar and serve warm with the melted ice cream.