October 20 2010
Posted in Recipes - Seattle Recipes

Recipe by Chef Vanessa Wesley, Poco Wine Room, Seattle

Ingredients

1/3 cup raisins

2 tablespoons spiced rum

2 cup heavy cream

4 large eggs

½ cup sugar

½ cup brown sugar

3 tablespoon unsalted butter, melted and slightly cooled

½ teaspoon cinnamon

1/8 teaspoon salt

½ teaspoon vanilla extract

4 cup packed brioche, cut into 1-inch cubes

2 medium Honeycrisp apples, peeled, cored and cut into 1/8 inch slices

 

Directions

Pre-heat oven to 350 F. Butter an 11”x7” baking dish.

Heat rum in a saucepan and pour over raisins, set aside and let soak.

Whisk milk, eggs, sugars, melted butter, cinnamon, salt and vanilla in a large bowl.

Add Brioche, apples, raisins and rum. Fold together and let sit 20 minutes until the liquid is absorbed by the bread.

Pour into baking dish and smooth top with a spatula.

Cover dish with foil and bake for 45 minutes.

Remove foil and bake another 10-15 minutes until golden brown.

Serve with vanilla ice cream.

 

Serves 4.

Pairing: Chenin Blanc

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