I had a nice sunday this past week. After service, I decided to go have lunch at bahama breeze restaurant instead of preparing lunch in my good old kitchen. Although I have only been to this restaurant once before, their array of flavors of the Caribbean inspired dishes and drinks lingered in my head and mouth ever since. I ordered the habanero chicken wings for appetizer, curry chicken rice bowl for my entrée and the bahamarama drink. Oh my!, I was quite satisfied with the intense flavors and aroma, which is rare. The habanero chicken wasn’t too hot as the name suggests but I could perceive the smell and taste the flavor of the habanero pepper itself, without the intense heat.Oh don’t get me started on the drink! I could go on and on but let’s dive right into todays recipe, shall we?

This is actually my first time preparing bread pudding. Bread pudding can double-up as a desert or breakfast (of course with a cup of tea,:-) ). This recipe calls for bread with a somewhat firm texture. Stale or left over bread can be used,but I decided to use a baguette instead.



• 4 cups cubed baguette (or bread)
• 5 whisked eggs
• 1 1/2 cups heavy cream
• 1 1/2 sweetened condensed milk
• 1 1/2 cup water
• 2 tbsp melted butter
• 1/2 tsp nutmeg
• 1/2 tsp vanilla extract
• 1/2 cup brown sugar

Quick Sauce

• 1 tbsp blackberry jam
• 1/2 tbsp honey
• 1 tbsp rum




  1. Preheat oven to 350 degrees F.
  2. Place cubed baguette or bread in a baking pan.
  3. Mix whisked eggs, heavy cream, sweetened condensed milk butter and water. Add brown sugar ,vanilla extract and nutmeg . Mix thoroughly.
  4. Pour mixture over cubed bread, press gently press bread down with a spatula to absorb the liquid. Set aside for 15 minutes for bread to absorb liquid.
  5. Sprinkle raisins and brown sugar over the top (this is optional).
  6. Bake for 45 to 60 minutes.

For the sauce
Heat blackberry jam,honey and water in a saucepan over medium heat. Add rum, stir and drizzle over bread pudding .



Bon apetit!