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 quite possible to follow the history of written cooking instructions far back into the far past, at least as far back as early Egypt, and potentially, even further back. However, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main meal and desserts, a very modern way of dining. Aspicius recounts how the cooks of his times were skilled in the use of many herbs and spices, including many that are still in use today such as bay, rue and dill. As we move on, we find a couple of interesting recipe books which date from the 1300s - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that we all know today, but instead descriptions of the types of meals served to the wealthy. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices created an eruption in books on cookery, most of which are kept safe in academic collections. During the following few hundred years, the families of Europe competed with each other to lay on the most exotic meals, and because of this chefs and their recipes became highly prized. Even so, it was during the 19th century that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cookbooks were in high demand, mostly due to higher levels of literacy, leisure time and disposable income. |
We hope you enjoy this Brioche Pudding With Raisins & Rum recipe.
