BRIOCHE PUDDING WITH RAISINS & RUM

      Title: BRIOCHE PUDDING WITH RAISINS & RUM
  Categories: New, Text, Import
       Yield: 4 Servings
  
  
       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.
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