Barbados Bread Pudding
12 individual bread puddings
Cooking Methodbaking
CostModerate
Total Timeunder 1 hour
Kid FriendlyYes
OccasionBuffet, Family Get-together
Recipe Coursedessert
Dietary Considerationkosher, peanut free, soy free, vegetarian
Equipmentbaking/gratin dish
Mealbrunch, dinner
Taste and Texturerich, spiced, sweet
Type of Dishbread, dessert
Ingredients
- 1 loaf cinnamon raisin bread, crusts removed and cut into 3/4-inch dice (about 5 cups)
- 3 whole eggs
- 3 egg yolks
- 3/4 cups brown sugar
- 2 cups half and half
- 1/4 cup Mount Gay rum
- 1 teaspoon vanilla extract
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- Cooking spray
Instructions
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Preheat oven to 475 degrees F.
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Place the cubed bread in a large mixing bowl.
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In another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, Mount Gay rum, vanilla extract, and a generous grating of fresh nutmeg. Pour eggnog mixture over bread cubes.
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Spray a 12-hole muffin tin with cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin into a roasting pan. Transfer to the preheated oven and carefully pour enough hot water into roasting pan to come up half way.
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Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean when inserted into center.
2016 Jon Ashton
