Brioche Rum Pudding

By IngredientsMatter

Ingredients

• 1-pound brioche or other soft bread (crusts trimmed and reserved, bread cut into 1/2-inch cubes)
• 9 large eggs
• 2 cups whipping cream
• 3 cups Half & Half
• 2 cups sugar
• 1/4 cup Frangelico (hazelnut liqueur), amaretto, rum
• 1 tablespoon vanilla extract
• 1 cup golden raisins
• 1 cup processed roasted walnuts

Preparation

Step 1

Preheat oven to 350°F.

Place bread cubes in 13 x 9 x 2-inch baking pan. Whisk eggs, whipping cream, milk, sugar, Rum, and vanilla extract in large bowl to blend. Pour over bread cubes. Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared 2 hours ahead. Covered and refrigerated.)

Stir in walnuts and raisins.

Bake until pudding is set in center, about 40 minutes. Cool slightly. Serve warm.