- Joined
- Jul 12, 2013
- Messages
- 45
- Reaction score
- 16
This recipe is my twist on the traditional Jamaican Bread Pudding. I've also including the Rum Sauce in it. Enjoy!
Jamaican Bread Pudding with Rum Sauce
Ingredients for Bread Pudding:
1 loaf whole wheat bread broken into pieces (preferably slightly stale. You can butter both sides of the bread or place jam on each side before breaking into pieces.)
3 cups dark brown or Muscovado sugar
1 cup Jamaican Red Label wine
1 cup dried fruits (currants, raisins, candied cherries and mixed peel) soaked
(for at least several days in dark rum or wine)
3 tbs. butter
1 tsp. ground cinnamon
1 tsp. ginger powder (or 1/2 tsp. fresh grated ginger)
½ tsp. ground allspice
½ tsp. mixed spice
½ tsp. grated nutmeg
7 cups coconut milk
½ tsp. vanilla flavoring
½ tsp. almond flavoring
1 beaten egg
2 tbsp. Appleton dark rum
½ cup Guinness stout
Rum Sauce
¾ cup dark brown or Muscovado sugar
1/3 cup water
½ cup (or 1 stick) butter
¼ cup dark rum
Method:
1. Preheat the oven to 350◦F.
2. Grease a 9x13x2 inch oven proof baking dish.
3. Mix all ingredients for bread pudding and allow to soak for one hour.
4. Pour into prepared pan and place in oven for 45 minutes until pudding lifts.
5. Meanwhile make rum sauce. In a small saucepan, combine the brown sugar, water, butter and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Remove from heat.
6. Remove pudding from oven and place upside on serving plate before slicing and pouring small amount of sauce on each slice.
Jamaican Bread Pudding with Rum Sauce
Ingredients for Bread Pudding:
1 loaf whole wheat bread broken into pieces (preferably slightly stale. You can butter both sides of the bread or place jam on each side before breaking into pieces.)
3 cups dark brown or Muscovado sugar
1 cup Jamaican Red Label wine
1 cup dried fruits (currants, raisins, candied cherries and mixed peel) soaked
(for at least several days in dark rum or wine)
3 tbs. butter
1 tsp. ground cinnamon
1 tsp. ginger powder (or 1/2 tsp. fresh grated ginger)
½ tsp. ground allspice
½ tsp. mixed spice
½ tsp. grated nutmeg
7 cups coconut milk
½ tsp. vanilla flavoring
½ tsp. almond flavoring
1 beaten egg
2 tbsp. Appleton dark rum
½ cup Guinness stout
Rum Sauce
¾ cup dark brown or Muscovado sugar
1/3 cup water
½ cup (or 1 stick) butter
¼ cup dark rum
Method:
1. Preheat the oven to 350◦F.
2. Grease a 9x13x2 inch oven proof baking dish.
3. Mix all ingredients for bread pudding and allow to soak for one hour.
4. Pour into prepared pan and place in oven for 45 minutes until pudding lifts.
5. Meanwhile make rum sauce. In a small saucepan, combine the brown sugar, water, butter and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Remove from heat.
6. Remove pudding from oven and place upside on serving plate before slicing and pouring small amount of sauce on each slice.
