Ingredients
1 tablespoon butter, softened (for pan)
1/2 cup dried currants
1/3 cup brandy
5 large eggs, lightly beaten
1/2 teaspoon Kosher salt
3/4 cup granulated sugar
1 1/2 cups whole milk
1 1/2 cups heavy cream
1 tablespoon lemon zest (from 1 lemon)
1 tablespoon orange zest plus 1/3 cup juice (from 1 orange)
1 (1-pound) loaf brioche, sliced into 3/4"-thick pieces, slices cut in half crosswise
Preparation
Preheat oven to 350°F. Butter a 3-quart baking dish and set aside. Combine currants and brandy in a small saucepan and heat over medium just until warm. Remove from heat, then cover and let stand 15 minutes. Drain, reserving 2 tablespoons brandy.
In a large bowl whisk together eggs, reserved brandy, salt, and sugar to combine. Add milk, cream, citrus zests, and orange juice to bowl and whisk until mixture is smooth and well-combined; stir in currants.
Add half of brioche pieces to prepared baking dish; covering the bottom and shingling pieces as needed to fit. Ladle about half of egg mixture over top. Repeat layering with remaining half of bread pieces and egg mixture.
Transfer dish to oven and bake 30 minutes. Remove dish and cover with parchment paper; return to oven and continue to bake until top is golden brown and custard is set, about 20 minutes more. Transfer to wire rack and let cool 10 to 20 minutes before serving.
Feel free to swap in your favorite chopped dried fruit of choice for the currants, such as apricots.
