One of our favorite goodies at the bakery is Pain aux Raisin so this brioche bread pudding recipe chocked full of raisins seemed up our alley. The kids refused to try it, despite my pleads, "This is dessert!!! There is sugar sprinkled on top!" If it's something new, their reaction is always skepticism. It wasn't until day 2 of the bread pudding sitting in our refrigerator that the kids tried it. "Mmmm, it's so good!" they reported. If it passes their finicky taste test, then you know it's good.
5 Tbsp. soft butter
6 slices of brioche (fresh or stale)
1 cup raisins
1/2 cup sweet white wine
1 1/4 cups milk
2 Tbsp. brown sugar
Grease the bottom and sides of an ovenproof casserole dish. Spread the brioche slices with butter. Peel, core and slice the apples. Scatter the apples and raisins over the bottom of the dish. Add the brioche on top in overlapping layers. Whisk the wine, eggs, and milk together and pour over the brioche making sure all of the slices are coated. Push the brioche down with a wooden spoon to enable the egg mixture to soak in. Sprinkle the brown sugar on top and place in the fridge for at least one hour but as long as overnight.
Heat the oven to 300 degrees F. Bake for 45 minutes.
*Recipe is adapted from The French Market by Joanne Harris & Fran Warde