About the Recipe
Rich, decadent, and if you prefer, soaked in the warmth of rum, this dessert is a delightful celebration of Caribbean flavors. With its roots deeply embedded in the island's culinary traditions, is a dessert that transcends mere sweetness and texture to deliver an experience that is both refined and deeply satisfying. Upon tasting, one is immediately struck by the luxurious creaminess of the pudding, which envelops the palate in a velvety embrace. Each spoonful is a symphony of flavors, with the subtle sweetness of the milk and sugar harmonizing with the warm spices that dance delicately across the tongue.A dessert that transforms humble ingredients into a delightful Caribbean indulgence. Ay que rico!
Ingredients
8 c stale bread, cut into cubes
4 c whole milk
4 large eggs
1 c granulated sugar
½ c unsalted butter melted
1 T. vanilla extract
1 T. cinnamon
¼ t. nutmeg
½ t. salt
1 c raisins
Sauce
½ c unsalted butter
1 c brown sugar
½ c heavy cream
¼ c dark rum (optional)
Pinch of salt
Preparation
1. Preheat your oven to 350°F. Grease a baking dish.
2. Cut stale bread into bite-sized cubes. Place them in the prepared baking dish.
3. In a mixing bowl, whisk together whole milk, eggs, granulated sugar, melted butter, vanilla extract, ground cinnamon, and ground nutmeg. It should be a well-combined custard mixture.
4. Pour the custard mixture over the bread cubes, making sure each piece is soaked. Allow it to sit for about 30 minutes to let the bread absorb the flavors.
5. If desired, add raisins evenly over the bread and custard mixture. Gently press them into the bread.
6. Bake in the preheated oven for 45 to 50 minutes or until the top is golden brown and the custard is set. A toothpick inserted into the center should come out clean.
Sauce
1. While the bread pudding is baking, prepare the rum sauce. In a saucepan, melt unsalted butter over medium heat. Add brown sugar, heavy cream, and a pinch of salt. Stir until the sugar is dissolved.
2. Allow the sauce to simmer for 2 to 3 minutes, letting it thicken slightly then pour in the dark rum and continue to stir.
3. Once the bread pudding is out of the oven, drizzle the warm rum sauce over the top, ensuring it soaks into every crevice. Let the bread pudding sit to absorb the sauce. Serve with extra sauce and a heffy amount of whipped cream.
Enjoy!