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
We can trace the history of `recipes` far back into the distant past, in truth as far back into history as ancient Egypt, and quite possibly further than that. However, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered, according to experts is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his publication, Apicius describes how the roman meals were divided into starters, main meal and dessert, something that is very familiar to us today. He also tells us how the Roman chefs made use of many spices, including a few that are still present in modern kitchens like bay, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the holy lands, including basil and rosemary. These new herbs and spices was responsible for an eruption in recipe publications, some of which are kept safe in private collections. By the advent of the twentieth century, cookery books are increasing in popularity mostly as a result of better eduction, more leisure time and disposable income. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Brioche Pudding With Raisins & Rum recipe.
