Serves 8 To 10
1/2 Pound of Egg Bread such as Challah, Cut into 1” Squares, Crust Cut Off
1 Pound French Brioche, Cut into 1” Square, Crust Left On
2 Large Granny Smith Apples, Peeled, Cored and Thinly Sliced
1 Cup Golden Raisins
1/2 Cup Dark Rum
6 Large Eggs
1 Cup Granulated Sugar
2 Cups Heavy Cream
1 Cup Half and Half
1 Teaspoon Pure Vanilla Extract
1/2 Teaspoon Cinnamon
1/4 Teaspoon Freshly Grated Nutmeg
Preheat oven to 375°F.
Butter a 9″x13″x2″ ceramic baking dish.
Soak the raisin in the rum for 30 minutes. Drain and set raisins aside.
In a large bowl with a wire whisk, whisk the eggs until frothy. Slowly add the sugar and whisk until well incarnated. Add the cream in a slow and steady stream whisking the whole time. Add bread, brioche, apples and drained raisins and let stand 20 minutes to soak up liquid. Spoon the mixture into the prepared baking dish and top with crumb topping.
Place in the preheated oven and bake one hour or until set.
Serve with Caramel Sauce, Creme Fraiche or White Chocolate Whipped Cream.
