Flagnarde

• 34 cup raisins
• 1 12 tablespoons brandy
• 1 13 cups milk
• 1 vanilla bean, split
• 4 eggs, room temperature
• 12 cup sugar
• 34 cup flour
• 14 teaspoon salt
• powdered sugar, optional topping (optional)
• strawberry preserves (optional)

1. In a small cup or bowl marinate raisins in the brandy for at least 30 minutes.
2. In a saucepan over medium high heat, bring milk and vanilla beans to a boil.
3. Remove from heat and let steep for at least 5 minutes.
4. Preheat oven to 475-degrees F.
5. Butter a 6-cup baking dish.
6. In a large bowl beat eggs and sugar together until thick.
7. Whisk in flour 1 tablespoon at a time.
8. Remove vanilla bean from milk and discard vanilla bean.
9. Whisk milk into batter.
10. Stir in salt.
11. Stir in undrained raisins.
12. Pour batter into prepared dish.
13. Bake for 20-30 minutes or until puffy and golden brown.
14. Sprinkle with powdered sugar.
15. Serve with strawberry preserves.

raisins, brandy, milk, vanilla bean, eggs, sugar, flour, salt, powdered sugar, strawberry preserves

Taken from www.food.com/recipe/flagnarde-234614 (may not work)