News Americas, NEW YORK, NY: One of my favorite things about Caribbean cooking is the dessert offerings. The variety often makes it difficult to choose what to eat. Sometimes there is more than one type of pudding. For example, some chefs will serve sweet potato pudding while others will serve bread pudding. I like both, and today I will share with you my recipe for Caribbean Bread Pudding.
INGREDIENTS
1 Loaf Hardo bread (any other crusty bread will do)
1/2 cup melted butter
3 eggs (beaten well)
4 cups whole milk
1/2 -3/4 cup sugar
2 tsps ground cinnamon
1 tsp ground nutmeg
2 cups raisins soaked in Rum
METHOD
1. Preheat oven to 350 degrees F.
2. Grease a 9-inch round Pyrex baking dish with butter.
3. Pour the whole milk in a deep mixing bowl. Mix in eggs, melted butter and vanilla.
4. Break up the bread into small portions.
5. Combine the bread, sugar, cinnamon, nutmeg, raisins, in the mixing bowl with the liquids. Mix thoroughly until mushy.
6. Pour into the baking dish.
7. Pour mixture in the baking Pyrex dish.
8. Place in the oven and bake for 1 hour and 15 minutes.
9. You can test if it is baked by inserting a small knife in the middle until it comes out clean.
Serve warm or cool. This dessert is best served with rum and raisin Ice cream or with whipped cream and rum.
Bon Appetite!
EDITO
R’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/
