1 no ingredients
Directions
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
Servings: 4 servings
Brioche Pudding With Raisins & Rum Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dessert; Fruit
The History of Recipes
It is possible to trace the history of `recipes` far back into history, certainly as far back into history as ancient Egypt, and quite possibly further than that. Having said that, generally, these old cookbooks were just very simple hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, something that is very familiar to us today. He also informs us how the ancient chefs made use of many spices and herbs, including a few you will know such as basil, rue and dill. During the following few hundred years, the powerful and rich houses competed to serve up the most exotic meals, and as a consequence, the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books were highly popular mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Brioche Pudding With Raisins & Rum recipe.
