Brioche And Plum Bread Pudding

• 1 None brioche loaf (1 lb)
• 7 tbsp butter, at room temperature
• 2/3 cup plum jam
• 3 cups milk
• 1 1/4 cups heavy cream
• 1/2 cup sugar
• 1 1/2 tsp vanilla extract
• 3 None eggs
• 2 None egg yolks
• 1 tbsp brandy
• None None Cream or ice cream, to serve

1. Preheat the oven to 300u0b0F. Lightly grease a 2 1/2-quart baking dish. Place baking dish in a roasting pan.
2. Slice brioche into 1/2-inch thick slices. Spread with butter and jam. Arrange slices, slightly overlapping, in baking dish.
3. Place milk, cream, sugar and 1 tsp vanilla extract in a medium saucepan on medium heat. Bring just to boil, stirring constantly. Remove from heat. Strain into a bowl. Cover and set aside to cool.
4. Whisk eggs, egg yolks and remaining 1/2 tsp vanilla extract in a large bowl. Gradually whisk in milk mixture with brandy. Pour custard gently over brioche. Pour enough hot water into roasting pan to come halfway up sides of baking dish.
5. Bake for 55-60 mins until custard is golden and set in the center. Remove baking dish from water. Cool on a wire rack. Serve warm with cream or ice cream.

butter, plum jam, milk, heavy cream, sugar, vanilla, eggs, egg yolks, brandy, cream

Taken from recipes-plus.com/api/v2.0/recipes/23695 (may not work)