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1
The day before, if possible, bring raisins to a boil in a pan of water and drain.
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2
Place plumped raisins in a plastic container which has a tight-fitting cover and sprinkle with the rum.
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3
Preheat the oven to 325 degrees.
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4
Heat the butter and cold it slightly.
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5
Cut half the brioche loaf into thin slices.
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6
Cut remaining brioche in 1/2-inch dice.
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7
Butter a 2 qt baking dish and add in diced brioche.
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8
Strew with the raisins and half the butter.
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9
Dip one side of each remaining slice of brioche into the butter and arrange the bread, buttered side up and slightly overlapping on top of diced brioche and raisins.
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10
Combine the lowfat milk, cream, sugar and vanilla bean in a saucepan.
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11
Bring the mix to a boil over medium heat.
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12
Whisk the Large eggs till liquid in a large mixing bowl, then strain the lowfat milk mix and whisk it into the Large eggs.
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13
Don't overbeat or possibly the custard will have a great deal of foam on the surface.
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14
Strain the custard back into the pan and skim the foam from the surface with a large spoon.
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15
Pour the custard over the brioche slices in the dish, pouring so which the bread is proportionately soaked and rises to the surface.
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16
Place the baking dish in another larger pan and pour hot water into the pan to come halfway up the side of the baking dish.
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17
Bake the bread pudding for about 45 min, till the custard is set and the brioche is an even golden brown color.
