Making Antigua Bread Pudding with Chef Collette

Preheat the oven to 350°F.

Grease a baking dish with butter.

Tear the stale bread into pieces and place in a large bowl.

In a separate bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.

Pour the milk mixture over the bread and let it soak for 10-15 minutes.

Stir in the rum-soaked raisins, coconut milk, lime zest, and almond extract until combined.

Transfer the mixture to the prepared baking dish.

Sprinkle brown sugar on top for a caramelized crust.

Bake in the preheated oven for 45-50 minutes until set and golden brown.

Let cool for a few minutes before serving.

Equipment Needed

Spice Level:

Dietary

Allergens