Tremont 647 - Boston
The simple pleasure of a custardy bread pudding is hard to resist. This version from Isadora “Izzy” Sarto includes raisins and a healthy dose of brandy.
One 9 x 13-inch bread pudding, about 8 to 12 servings
- 1 loaf brioche bread
- 1 quart milk
- 4 eggs
- 1 1/2 cups sugar
- 4 tablespoons brandy
- 2 tablespoons vanilla extract
- 1 cup golden raisins
- 1/2 cup (1 stick) butter, cubed and at room temperature
- 1/2 cup confectioners’ sugar (optional)
Preheat oven to 325ºF. Tear the brioche into 2-inch cubes and place in a 9 x 13-inch pan. Pour the milk over the bread and let stand for 40 minutes.
Mix together the eggs, sugar, brandy, and vanilla. Pour over the milk-soaked bread, then add the raisins. Toss the contents of the pan with a spoon to combine. Dot the top with the butter, cover with tin foil, and bake for 30 minutes. Remove the foil and bake another 40 minutes, until puffed and golden.
Dust with confectioners’ sugar, if using, before serving.