Brioche Bread Pudding

• 1 loaf brioche
• 1 cup raisins
• 1/4 cup warm rum
• 2 cups milk
• 2 cups heavy cream
• 4 eggs
• 2 egg yolks
• 1 cup sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• Butter for the baking dish
• 1 teaspoon cinnamon

1. Slice the brioche half an inch thick and lightly toast the slices.
2. Set aside.
3. Put the raisins in a bowl, cover with the rum and set aside.
4. Combine the milk and cream in a saucepan and scald.
5. Beat eggs and yolks with sugar.
6. Add vanilla and salt.
7. Slowly whisk in warm milk and cream mixture.
8. Butter a glass baking dish.
9. Cut each slice of brioche in half and line the bottom of the baking dish with the slices, overlapping them slightly.
10. Scatter half the raisins over the slices, then spoon on about a third of the egg mixture.
11. Top with a second layer of slices and the remaining raisins.
12. Pour in remaining egg mixture.
13. Set aside for 30 minutes.
14. Preheat oven to 300 degrees.
15. Sprinkle the top of the pudding with cinnamon.
16. Put in the oven and bake for about one hour, until the pudding is set.
17. Serve while still warm.

brioche, raisins, warm rum, milk, heavy cream, eggs, egg yolks, sugar, salt, vanilla, butter, cinnamon

Taken from cooking.nytimes.com/recipes/8575 (may not work)