A Caribbean Christmas Breakfast with Chef Collette Simon 🇦🇬

Cut bread into pieces for the bread pudding.

For dry ingredients, combine flour, nutmeg, cinnamon, pecans, shredded coconut, raisins, brown sugar, and white sugar in a bowl.

For wet ingredients, combine melted butter, eggs, condensed milk, regular milk, coconut milk, and water in another bowl.

Add melted butter to the dry ingredients, then mix in brown sugar and white sugar until combined.

Incorporate eggs into the mixture, then add cinnamon and nutmeg (1 tbsp each).

Add all the wet ingredients to the mixture and a pinch of salt, mixing until combined.

Add raisins, pecans, and shredded coconut to the mixture, then mix well.

Add a little flour to bind the mixture together, ensuring the consistency is not too thick or too liquidy.

Pour the mixture into a baking dish, ensuring all bread pieces are wet, and mash them together to avoid large clumps.

Bake for 25 to 30 minutes or until golden brown; check doneness with a sharp object.

For the rum cream, melt butter in a saucepan, then add rum, white and brown sugar, condensed milk, heavy cream, and salt.

Stir the mixture until the sugar and salt dissolve, then cover and simmer on low heat for about 5 minutes.

Prepare the bread by mixing 6 cups of flour, 3 tbsp yeast, 1 tsp vegetable shortening, 2 tbsp salted butter, 1 tsp salt, and 1 tsp sugar with warm water.

Knead the dough and let it rise for about 30 minutes.

Dust a clean surface with flour, roll out the dough, and shape it without letting it rise a second time.

Shape the bread into a 'titti' braid, brushing with water to help it stick.

Let the shaped bread rise again, then bake for 30 minutes or until desired browning is achieved.

Chop eggplant, spinach, pumpkin, and aqua, and boil in salted water for 20 to 25 minutes until soft.

Prepare the saltfish by cleaning, deboning, and shredding it.

Sauté onions, scallions, garlic, and peppers in a pan until fragrant.

Add tomato paste and tomato sauce to the sautéed ingredients and simmer for 1 to 2 minutes.

Stir in the prepared saltfish, ensuring it is well coated in the sauce, and season with black pepper.

Cover and let simmer for about 5 minutes.

Equipment Needed

Dietary

Allergens