Brioche casserole with quince puree and rum raisins

Name: Brioche casserole with quince puree and rum raisins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 package Sauce powder "Vanilla flavour" (for 1/2 l milk; for cooking); 4 TABLESPOONS Sugar; 1/2 l Milk; 100 g Raisins; 6 TABLESPOONS Rum; 1 kg Quinces; 200 ml apple juice; 2 TABLESPOONS Lemon juice; 300 g Brioche; 7-10 Tbsp Grease

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 package Sauce powder "Vanilla flavour" (for 1/2 l milk; for cooking)
4 TABLESPOONS Sugar
1/2 l Milk
100 g Raisins
6 TABLESPOONS Rum
1 kg Quinces
200 ml apple juice
2 TABLESPOONS Lemon juice
300 g Brioche
7-10 Tbsp Grease

Directions

1
Stir the sauce powder, sugar and 6 tablespoons of milk until smooth. Boil up the rest of the milk. Add the pudding powder while stirring continuously, bring to the boil and refrigerate. Wash raisins, dab dry and soak in rum.
2
Wash and peel the quinces, cut the flesh from the core. Bring apple juice to the boil, add lemon juice and quinces and cook for about 20 minutes until soft. Puree finely with a hand blender. Cut the brioche into slices about 3 cm thick.
3
In a greased casserole dish alternately layer quince puree, brioche and rum raisins. Repeat the process and finish with quince jam and raisins. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes.
4
Serve with the vanilla sauce.