- 1 tsp apple pie spice
- 1 cup whole milk
- 3 cups half-and-half
- 2 tsp vanilla
- 3 large whole eggs
- 3 large egg yolks
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 2 ounces spiced rum
- 1 cut up loaf of brioche bread (about 24 oz.)
- ½ cup raisins
- ½ cup dried cranberries
Spray a 9x 13 baking dish and set aside.
Mix the apple pie spice in 1 cup milk in a microwavable container and microwave on high for 1.45 minutes. Check the temperature of the mixture and microwave in 30 second increments until it reaches 180 degrees F. Cover and steep 15 minutes.
Assemble on the counter 1 bowl with the eggs & egg yolks:
Another bowl with the sugar and brown sugar well mixed.
A larger bowl with the 3 cups of half & half and vanilla mixed in.
Place the eggs and yolks in a mixer. Mix on the lowest speed for 30 seconds.
Raise the speed to quarter power and slowly add the sugars slowly, not in clumps,and blend until thickened slightly, about 1 minute. Add the half-and-half, the spiced milk and the rum.
Use now, or store covered in the refrigerator for up to 72 hours.
Transfer the bread into the baking dish. Sprinkle the fruit over the bread, and pour in the custard carefully. Press the bread to submerge all the pieces and cover with plastic wrap.
Soak for 1 hour at room temperature or for up to 8 hours in the refrigerator.
Preheat the oven to 325 degrees F
Place a pan of water in a rack below the bread pudding pan.
Bake until the pudding puffs up and reaches an internal temperature of 165 to 170 degrees, (about an hour).
Remove and cool 30 minutes before slicing or scooping and serving.