Caribbean Bread Pudding
Bread pudding is made throughout the world. However, this recipe layers Caribbean flavor on the dessert which is enjoyed throughout the region. Whether you visit the West Indies (English-speaking Caribbean — Jamaica, Trinidad, etc.) or Latin America (Spanish-speaking Caribbean — Cuba, Dominican Republic, etc.), the common ingredients will always be the same: bread, nutmeg and, of course, RUM!
- 2 loaves cubed white bread (without crust)
- 1 cup brown sugar
- ½ cup melted butter
- 4 eggs, slightly beaten
- 1 cup milk
- ½ cup evaporated milk
- ½ cup condensed milk
- 2 tsp ground nutmeg
- 1 tsp ground cinnamon
- ½–1 cup raisins, depending on your taste
- ¼ cup white rum (any rum will do, though)
This will be poured or drizzled on top of the pudding/pudín.
- ½ cup brown sugar
- ½ cup butter
- 1 tsp vanilla
- ½ cup whipping cream
- 1 tbsp white rum (Ok, you can go with less, but this is a taste of the Caribbean. Again, any rum will do.)
- Preheat oven to 350°F.
- Place cubed bread in a bowl and set aside.
- Mix brown sugar, butter, eggs, milk, evaporated milk, condensed milk, nutmeg, cinnamon, raisins, and rum in a separate bowl.
- Pour the brown sugar mixture over the cubed bread in the other bowl and let sit for 15 minutes.
- Pour bread mixture into prepared pan.
- Bake for 45 minutes to 1 hour or until set.
- Remove from oven.
- You can test if it is baked by inserting a knife in the middle and checking if it comes out clean.
You are now ready to serve it warm, or you can prepare a vanilla-rum sauce to drizzle on the top.
- In saucepan combine sugar, brown sugar, whipping cream and butter.
- Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5–8 minutes.
- Stir in vanilla and rum.
- Pour your desired amount over the top of the bread pudding.
May be served warm with a small scoop of vanilla ice cream.