Caribbean Christmas Bread Pudding | CaribbeanPot com

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: apple juice

Non-alcoholic options maintain flavor without alcohol

Remove the crust from the loaf of French bread and cut it into small cubes, about 3/4 inch in size.

Place the bread cubes on a sheet pan and allow them to air dry overnight.

Chop dried pineapple, dried cherries, dates, and dried papaya into small pieces, similar in size to the raisins.

Combine the chopped dried fruits in a bowl and soak them in dark rum or cognac for at least 3 hours, stirring every 15-20 minutes to ensure even soaking.

In a large bowl, whisk together 5 eggs and 3/4 cups of granulated sugar until smooth.

Add a pinch of salt, a pinch of cinnamon, a pinch of nutmeg, and vanilla extract to the egg mixture and whisk to combine.

Optionally, add mixed essence to the mixture and whisk again.

Pour in 2 cups of milk and continue whisking until well combined.

Add the dried fruit mixture along with any remaining soaking liquid to the egg mixture and stir to combine.

Add the bread cubes to the mixture and gently mix with your hands to ensure the bread absorbs the liquid, patting it down to soak evenly for about an hour.

Chop pecans and cashew nuts roughly and mix them into the soaking bread mixture (optional).

Preheat the oven to 350°F (175°C).

Grease a loaf pan with butter and dust it with flour to prevent sticking.

Pour the bread pudding mixture into the prepared loaf pan.

Prepare a hot water bath by placing the loaf pan in a larger baking dish and filling it with boiling water until it reaches about 1/3 to 1/2 up the sides of the loaf pan.

Bake in the preheated oven on the bottom rack for about 50-60 minutes, until set and golden on top.

Remove the bread pudding from the water bath and allow it to cool completely, or chill it in the fridge before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens