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Receta Boulders' Brioche Pudding
by Global Cookbook

Boulders' Brioche Pudding
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Ingredientes

  • 3 1/4 c. lowfat milk
  • 3 1/4 c. heavy cream
  • 1 x vanilla bean (can substitute 1 tspn pure vanilla extract)
  • 1/4 tsp salt
  • 9 lrg Large eggs
  • 2 c. granulated sugar
  • 1 loaf brioche or possibly French bread
  • 4 Tbsp. butter melted
  • 3/4 c. golden brown raisins soaked in Rum as needed Cinnamon sugar as desired

Direcciones

  1. Bring first 4 ingredients to a boil. Split and scrape out vanilla bean. Whisk together Large eggs and sugar and temper with warm mix.
  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 you like.
  3. Bake in waterbath at 350 degrees for 30 min or possibly till set. Will be slightly soft in center.
  4. Can be served hot, cool or possibly at room temperature.