Boulders' Brioche Pudding

Recipe Ingredients

3 1/4 cups	770ml	Milk
3 1/4 cups	770ml	Heavy cream
1		Vanilla bean
		(can substitute 1 tspn pure
		Vanilla extract)
1/4 teaspoon	1.3ml	Salt
9 teaspoons	45ml	Eggs (large)
2 cups	396g / 13oz	Granulated sugar
1		Loaf brioche or French bread
4 tablespoons	60ml	Butter - melted
3/4 cup	120g / 4.2oz	Golden raisins - soaked in
		Rum - as needed
		Cinnamon sugar - as desired

Recipe Instructions

Bring first 4 ingredients to a boil. Split and scrape out vanilla bean. Whisk together eggs and sugar and temper with hot mixture.

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 desired.

Bake in waterbath at 350 degrees for 30 minutes or until set. Will be slightly soft in center.

Can be served warm, cold or at room temperature.

This recipe yields ?? servings.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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