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Boulders' Brioche Pudding
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
3 1/4 cups milk
3 1/4 cups heavy cream
1 vanilla bean
(can substitute 1 tspn pure
vanilla extract)
1/4 teaspoon salt
9 large eggs
2 cups granulated sugar
1 loaf brioche or French bread
4 tablespoons butter -- melted
3/4 cup golden raisins -- soaked in
Rum -- as needed
Cinnamon sugar -- as desired

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.

© 2008
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