Rum Bread and Butter Pudding rum-bread-and-butter-pudding
This is a Vegetarian dish
Rum Bread and Butter Pudding
Method:
Bread and butter pudding is so loved in the Caribbean that it can become a source of rivalry as to who makes the best. Recipes vary greatly - the custard can be flavoured with vanilla, cinnamon or coconut, and glacé cherries are a popular addition. Brioche is more European, but does make for an exceptionally light pudding. If using white bread, you may wish to cut off the crusts.
Cooking Instructions:
If possible, soak the sultanas and orange zest in the rum overnight. Put the milk and cream in a saucepan and bring up to boiling point. Remove from the heat.
Mix together the sugar and ground cinnamon. Lightly whisk together the eggs in a large bowl, then slowly stir in the hot creamy milk before straining the mixture into a jug. Strain the liquid from the sultanas into the egg mixture and stir.
Liberally butter a pie dish and butter the slices of bread. Fill the dish with a layer of buttered bread, then strew with a third of the cinnamon sugar and half the rum-soaked sultanas and orange zest. Repeat this with the next layer, then top with the final layer of bread butter-side up. Sprinkle with the remaining sugar.
Slowly pour the custard all over the bread and leave to soak for 30 minutes. Pre-heat the oven to 180°C/360°F/gas mark 4.
Bake in the centre of the oven for about 30 minutes or until it is just set and golden-brown. Serve warm or cold with cream or ice cream.
