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
• 1 tbsp blackberry jam
• 1/2 tbsp honey
• 1 tbsp rum
- Preheat oven to 350 degrees F.
- Place cubed baguette or bread in a baking pan.
- Mix whisked eggs, heavy cream, sweetened condensed milk butter and water. Add brown sugar ,vanilla extract and nutmeg . Mix thoroughly.
- 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.
- Sprinkle raisins and brown sugar over the top (this is optional).
- 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 .