Bahamian Bread Pudding Recipes

CARIBBEAN BREAD PUDDING

Steps:

• In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth., Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.

CARIBBEAN BREAD PUDDING (PUDíN DE PAN)

Steps:

• Gather the ingredients.
• Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch baking pan and set aside.
• Remove and discard crusts from the bread. Cut remaining bread into cubes.
• In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.
• Mix the soaked cubes well and then strain off excess milk.
• Dredge raisins in the flour and then fold into the bread and milk mix.
• Add the remaining ingredients to the bowl. Mix well.
• Pour the bread mix into the greased baking pan.
• Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream if desired.

BAHAMIAN COCONUT BREAD

Steps:

• 1. Combine flour and next 5 ingredients in a large bowl.
• 2. In a separate bowl, beat together eggs and remaining 3 ingredients.
• 3. Stir egg mixture into dry ingredients.
• 4. Pour batter into a greased and floured 1-inch cast-iron skillet.
• 5. Bake at 350F for 45-60 minutes or until a toothpick inserted in the center comes out clean.
• 6. Cool in skillet.

BREAD PUDDING

Steps:

• Tear 500g white or wholemeal bread into a large mixing bowl and add 500g mixed dried fruit, 85g mixed peel and 1 ½ tbsp mixed spice.
• Pour in 600ml milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread.
• Add 2 beaten large eggs, 140g light muscovado sugar and zest of 1 lemon, if using. Stir well, then set aside for 15 mins to soak.
• Heat oven to 180C/160C fan/gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
• Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara.
• Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Turn out of the tin and strip off the paper. Cut into squares and serve warm.

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

BAHAMIAN BREAD PUDDING

Steps:

• 1. Soak bread in just enough water to soften bread. Let stand until soft; drain. Using hands, squeeze water out of bread; mix thoroughly.
• 2. In a small bowl, mix together butter, sugar, egg, vanilla & milk; cream together until blended.
• 3. Combine the 2 mixtures & add raisins. Turn into a 7 1/2 x 11 1/2 x 2 1/2" baking pan. Bake 1 hour and 45 minutes at 350° or until knife inserted in center comes out clean.
• 4. This can be eaten plain or with a mound of whipped cream or whipped topping.