Ingredients
- 6 slices of brioche
- 50 g of butter (at least)
- 50 g roughly chopped raisins
- 25 g chopped candied orange peel
- 2 eggs
- 30 cl of whole milk
- 30 g of powdered sugar + 2 tbsp. soup
-
the zest of 1 organic lemon
- 1 pinch of ground nutmeg
- 2 tablespoon(s) of rum
Preparation
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Remove the crust from the brioche slices, butter them and cut them in half diagonally to form triangles.
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Butter a gratin dish, place the slices of brioche on top of each other, buttered side up, inserting the raisins and candied orange peel between each slice.
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Whisk together the eggs, milk, sugar, lemon zest, nutmeg and rum in a salad bowl. Pour into the gratin dish and set aside in the refrigerator for 1 hour (do not neglect this step as it is the secret to a soft and successful pudding).
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Preheat the oven to 180°C. Sprinkle the cake with 2 tbsp. tablespoons of powdered sugar and bake for 40 minutes.
