Ingredients

1 cup boiling water

1/3 cup raisins

1-1/2 cups whipping cream

1-1/2 cups light cream

8 egg yolks

1/2 cup granulated sugar

2 tsp pure vanilla

4 oz brioche rolls or loaf, thinly sliced, or other rich egg bread

3 tbsp unsalted butter

3 tbsp apricot jam

Preparation

  1. Preheat oven to 350 degrees. Butter an 8 inch (2L) baking dish.
  2. Pour boiling water over raisins and allow to soak for 10 minutes. Drain well.
  3. Meanwhile, place both kinds of cream in a saucepan and heat gently.
  4. In a bowl, beat egg yolks with sugar. Beat in cream and vanilla.
  5. Sprinkle half of the raisins in bottom of baking dish. Btter brioche and arrange buttered side up in the dish in a single layer or slightly overlapping. Sprinkle with remaining raisins. Pour in custard.
  6. Bake in a water bath for 50 to 60 minutes, or until just set. Cool for about 15 minutes.
  7. Heat jam and brush over top of pudding. Serve warm or cold.

Lighter version: Use milk instead of the light cream and whipping cream. Use 5 whole eggs instead of 8 egg yolks. Of course, this version will not be as rich as the original, but it will still work.