Fruit Cocktail Diplomat Recipe

Put the candied fruits and raisins in a bowl, drizzle with rum, and let them macerate for 1 hour, covered. Cut the brioche into thick slices and toast them on both sides. Preheat the oven to 150°C and place a dish half-filled with water inside to create a water bath.

In a mixing bowl, beat the eggs with the sugar and vanilla sugar using a whisk, then pour in the milk and mix well. Grease a charlotte mold or a slightly tall baking dish and sprinkle it with sugar. Line the bottom with a layer of toasted bread, cover with a layer of drained fruit, and continue this way until all the ingredients are used up. Finish with a layer of bread.

Pour the contents of the bowl into the charlotte mold, sliding a knife around the fruit bread to ensure it is well soaked in the egg mixture. Bake in a water bath in the oven for 1 hour.

Finally, let it cool and refrigerate for at least 3 hours before serving.