I’m calling this recipe Jamaican Bread Pudding ’cause I got 2 good reasons:
1. I copied part of it from a Jamaican Sous Chef I used to work with. (Hi Chris)
2. The raisins are happily soaked in Jamaican Appleton Rum.
The original recipe was good, but this is my twist to it. I like things sweet-er. This recipe usually takes cream, but I’ve changed it up and tested it out last weekend at a potluck party. Everyone loved it. So, I share.
I’ve made this recipe so many times, it even made its way into the dessert menu at a restaurant I worked at in Cairns, Australia. Yea, its that good!
- 3 to 6 loaves of Ciabatta bread (depending on how much you want to make)
- 3 eggs + one extra yolk
- 2 spoons of sugar
- 1 1/2 cans of evaporated milk
- 1/4 can of sweetened condensed milk
- 2 or 3 handfuls of raisins
- a cup of your favorite rum (I used Appleton Rum)
- a spoonful of vanilla extract
- a bit of grated nutmeg
- a half a spoon of cinnamon
- half a stick of butter
- your teapot filled with water
What to do:
First off, you want to take your raisins and soak them in the rum so they absorb some goodness.
Then, take your bread loaves. Cut the bread in slices and melt your butter in a pan over medium to low heat. Transfer the melted butter into a bowl. Take the bread, and a spoon if you don’t have a brush (which I don’t) and spread some butter on each bread slice.
With the pan on medium, put the slices of bread butter side down in the pan. Toast till they get a nice color. Its ok if some of the edges burn-it looks nice after it cooks.
After you’ve toasted your bread, stack them like 3 high and slice down the middle. Then slice into little cubes.
Put all the other ingredients in a bowl.
When its all well combined, prepare your baking dish. I used individual bowls since it was for an event, but you can use a baking dish. Or you can use the little cups.
Soak the bread in the mixture. Turn it gently with your hands so it doesn’t mush up too much. Add the raisins and some bread to each cup. If you’re using cups, or a baking dish you might pre-butter the dish so the bread doesn’t stick. When you’ve filled your dish, if there is any liquid leftover add it to the mixture. This allows the pudding to be slightly more moist when it’s done cooking.
I cooked the bread pudding in whats called un baño maria, or bain marie, or a water bath. This allows the pudding to cook slowly. So, boil the water in your teapot and add it to a larger receptacle than your going to cook in.
My nifty Peruvian oven has no real temperature, just high and low- so lets go with 350F to stay on the safe side. Cook the pudding till its done. Poke it with a fork and check. Maybe even have a sample to make sure. Or two.
Craving Bread Pudding Yet? Let me know how yours turns out!