Brioche Raisin Loaf with Riesling Foam
Preheat the oven to 200°C (approximately 390°F).
Butter a loaf pan.
In a bowl, combine the raisins with the rum. Coarsely chop the brioche. Rinse, quarter and core the apple and grate on a box grater. Toss with the lemon juice, then mix together with the brioche, raisins and 4 tablespoons of the nuts and place in the loaf pan. Beat the eggs with the milk, vanilla sugar and sugar and pour over the mixture. Bake until godlen brown, about 40 minutes.
Run a metal spatula around the pan and invert the loaf onto a wire rack to cool slightly.
For the Riesling foam: While the loaf bakes, beat the egg yolks with the sugar and the white wine in a heatproof bowl set over a pan of simmering water until thick and foamy. Rinse, halve and seed the grapes. Cut the loaf into slices, garnish with grape halves, sprinkle with remaining nuts and serve drizzled with Riesling foam.