Ingredients:

  • 1 cup raspberry puree, strained
  • 2 tbsp cold water
  • 2 tsp powdered gelatin
  • 1/2 cup dried cherries, finely chopped
  • 1/4 cup cognac
  • 1 lb day-old brioche, cubed 1-inch
  • 1/2 cup unsalted butter, softened
  • 1/2 cup glacé cherries, halved
  • 1/2 cup candied citrus peel, finely diced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 whole vanilla bean, split and scraped
  • 1/2 tsp salt

Instructions:

  1. Bloom the gelatin in cold water for 5 minutes, then whisk into warmed berry puree until completely dissolved. Combine chopped dried cherries with cognac and macerate for at least 1 hour (ideally 24 hours).
  2. Generously coat a 2-quart decorative pudding mold with softened butter. Arrange glacé cherries and candied peel in a decorative pattern at the base. Lightly pack brioche cubes into the mold.
  3. In a saucepan, scald the milk, heavy cream, and vanilla bean. In a separate bowl, whisk egg yolks and sugar until pale. Slowly temper the hot cream into the yolks, then strain through a fine-mesh sieve.
  4. Pour one-third of the custard over the brioche and soak for 15 minutes. Layer the berry gelee and macerated cherries over the bread, ensuring it reaches the edges. Chill for 20 minutes until tacky, then repeat layers.
  5. Cover the mold tightly with foil. Place in a roasting pan filled with hot water (bain-marie). Steam at a low temperature (approximately 300°F oven temperature) until the internal temperature reaches 175°F. Chill overnight before unmolding.