24 November 2006
About 8 servings.
3 cups of half and half
6 egg yolks and 2 eggs beaten.
4 cups brioche or any good egg bread day old or slightly dry, cut to about half inch cubes.
Sugar to taste.
Pinch of salt
½ cup of raisons soaked in Rum for at least and hour and drained.
Cinnamon to taste.
Beat the egg mixture with the half and half and sugar until the sugar dissolves completely.
Then poor the mixture into the bread and let soak for about 1 hour or until nice and soppy J
Mix in the raisons and poor into about 1 and a half quart dish.
Bake at 350 in double boiler like situation.
In other words place the dish in a 13x9x2 or a deep cookie sheet that will hold at least and inch of water.
Baked until the mixture springs back firm but not too brown.
Easy Rum Sauce.
1 stick of butter melted
1 cup of sugar
1 egg beaten well
¼ cup rum
In a double boiler cook butter and sugar until it’s very hot, sugar is totally dissolved and thickening.
Remove from heat and beat in the egg until the ribbon stage begins. Add the rum.