Windrush-Style Caribbean Bread and Butter Pudding - BigOven 162613

Windrush-Style Caribbean Bread and Butter Pudding

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Windrush-Style Caribbean Bread and Butter Pudding"

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Bread and Butter pudding with a twist


Ingredients

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3 each Egg; Beaten
600 mililiters milk
1 can (400g) Evaporated milk
1 each Nutmeg; grated
1 pinch Cinnamon
4 13/14 mililiters Gound Mixed Spice
200 grams Light soft Brown Sugar
250 mililiters Single Cream
50 mililiters White Rum
50 mililiters Dark Rum
300 grams Sultanas or Raisins; soaked in 50ml rum and water (preferably overnight or for a few
1 large White loaf
75 gram Butter
1 can Condensed milk
5 thick slices White Bread; For the Bread crumbs
150 grams Soft Dark Brown Sugar; For the Bread crumbs
75 grams Desiccated Coconut; For the Breadcrumbs
50 grams Chilled Butter; Grated, For the Breadcrumbs
1 pinch Cinnamon; For the Breadcrumbs

Original recipe makes 6

Servings  

Preparation

1. Preheat the oven to 180C/gas 4.

2. Butter a large baking dish.

3. MAKE THE BREADCRUMBS FIRST: In a food processor, chop the bread into crumbs. Tip into a bowl and stir in the remaining ingredients.

4. FOR THE PUDDING: Whisk the eggs with the milk, evaporated milk, spices and the sugar. Heat genly over a low heat, whisking constantly until thickened slightly, but do not allow to boil or the mixture will curdle. Add the cream and continue whisking until thick enough to leave a trail when a wooden spoon is drawn through the mixture.

5. Add the white and dark rum and cook for another minute before removing from the heat.

6. Cut the bread slices into halves or quarters, removing the crusts if you prefer, then butter the bread generously.

7. Place a layer of the buttered bread in the prepared dish and cover with some of the raisins, a little of the custard and a sprinkling of the coconut breadcrumbs.

8. Cover with a little of the custard, a layer of raisins and another layer of buttered bread. Press the bread down a little. On the final layer add raisins and cover with custard to ensure the bread is well soaked.

9. Create a generous topping with the remaining breadcrumbs and cook in the oven for 30 minutes.

10. Remove from the oven and drizzle the condensed milk. Bake for a further 10 minutes until risen and cooked through

Credits

Added on Award Medal
Calories Per Serving: 4583 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Berwyn 7 years ago
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