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A Recipe for
Brioche Pudding With Raisins & Rum
A good cook is like a sorceress who dispenses happiness. |
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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
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This Recipe for Brioche Pudding With Raisins & Rum is one of thousands in the Recipes-to-go Drink Cookbook.
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
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If you enjoy this Brioche Pudding With Raisins & Rum Recipe - you should enjoy the recipe collections you can find on the websites below:
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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Food Tip |
This is a recipe for Brioche Pudding With Raisins & Rum from the recipe cookbook of Recipes-to-go (Drink)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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We should look for someone to eat and drink with before looking for something to eat and drink... |
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We should look for someone to eat and drink with before looking for something to eat and drink... |
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Never trust a dog to watch your food. |
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He was a very valiant man who first adventured on eating oysters. |
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I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
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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 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.
Recipe By :COOK'S CHOICE SHOW #CH1222
Date: Sun, 27 Oct 1996 20:59:38
~0500
Serves: 4
Brioche Pudding With Raisins & Rum Recipe brought to you by Recipes To-Go