Indulge in the rich, comforting flavors of Jamaican Bread Pudding with Rum Sauce. This dessert combines the warmth of spices with the sweetness of raisins and the depth of rum, all topped off with a luscious rum sauce. Perfect for any occasion, this pudding is sure to satisfy your sweet tooth.
Bread Pudding Ingredients
8 slices bread or cubed French bread
4 tbsp margarine
1 cup raisins (rum soaked optional)
1/2 cup granulated sugar (you can mix dark and granulated sugar)
1/2 tsp salt
1/2 tsp cinnamon powder
1 tsp vanilla extract
1 tsp nutmeg
1/2 tsp allspice
4 large eggs
2 cups whole milk
1 cup evaporated milk
1/4 cup rum, divided (optional)
Rum Sauce Ingredients
1/3 cup heavy cream
1 cup white or brown sugar
1/2 cup butter
1 tsp vanilla extract
1/4 cup dark rum
Instructions
Prepare the Bread Pudding:
Preheat your oven to 350°F (175°C) and grease a baking dish.
Spread margarine on both sides of the bread slices and cut them into cubes. Place the cubed bread in the baking dish.
Sprinkle the raisins evenly over the bread cubes. If using rum-soaked raisins, soak the raisins in 1/4 cup rum for at least 30 minutes before adding them to the bread.
In a large mixing bowl, whisk together the sugar, salt, cinnamon powder, vanilla extract, nutmeg, allspice, and eggs until well combined.
Gradually add the whole milk and evaporated milk to the mixture, whisking continuously until smooth.
Pour the mixture evenly over the bread cubes and raisins, pressing down lightly to ensure the bread absorbs the liquid.
Let the mixture sit for about 10-15 minutes to allow the bread to soak up the custard.
Bake the Bread Pudding:
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
If desired, drizzle 2 tbsp of rum over the top of the pudding immediately after removing it from the oven. Allow it to cool slightly while you prepare the rum sauce.
Prepare the Rum Sauce:
In a small saucepan, combine the heavy cream, sugar, and butter over medium heat.
Cook, stirring constantly, until the butter is melted and the mixture begins to bubble.
Continue cooking for about 3-5 minutes, or until the sauce thickens slightly.
Remove from heat and stir in the vanilla extract and dark rum.
Serve:
Pour the warm rum sauce over the bread pudding before serving.
Serve the bread pudding warm, topped with additional rum sauce if desired.
Conclusion
Enjoy the deliciously spiced and warmly comforting Jamaican Bread Pudding with Rum Sauce. The rich flavors and delightful textures make this dessert a perfect ending to any meal. Treat yourself and your loved ones to this Caribbean classic!
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