What is it about desserts that just make my eyes roll to the back of my head and mouth water uncontrollably…
Maybe it’s the fact that I was born with an incredible sweet tooth. Yeah, I’ll go with that. 🙂 It must come in the genes, you know the ones that are bestowed upon us through birth. Did you know that when I go into a restaurant or anywhere to eat I always look at the dessert menu first. No lie, for real. If your menu has an amazing dessert I promise I will be the one to find it, taste it, judge it and rave about it… that is if its yummy enough to rave about.
I think it all boils down to being my dad’s fault. Now let me explain… You see the thing is, is that my father has a HUMONGO sweet tooth! I mean no matter what he eats, there is always room for dessert. I used to always wonder where my incessant need to finish off my meal with something sweet came from and now I know, it all stems from my daddy. 🙂
My parents were coming in town along with my sister for the weekend. You see my dad got me, my sisters and mom tickets to go and see So You Think You Can Dance (SYTYCD) at the Amway Arena and I knew I had to show my appreciation with a little gift, that is “sweet gift.” **wink,wink**
I thought Jamaican Bread Pudding would be a great surprise for him, especially when its soaked in rum and a smooth sweet glaze is dripping from each fork bite. t just so happened that at the same time I was thinking of a dessert for my dad, Foodbuzz had sent me a lovely coupon for a free Nature’s Pride product in exchange for making up a little ol’ recipe highlighting Nature’s Pride bread. I know, it kinda pays off being part of the Foodbuzz Tastemaker’s Program, especially when six bloggers’ recipes will be chosen to be an ambassador for Nature’s Pride at this year’s Foodbuzz Festival!
Let’s hope this recipe tickles the judges tummy! 😛
Bread Pudding with Rum Cream
Ingredients
For Bread Pudding
- 1 lb day-old bread (I used Honey Wheat)
- 1/4 cup melted butter
- 1/2 cup sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup dark rum
- 1/3 cup raisins
- 1/2 cup sweetened condensed milk
- 4 cups whole milk
- 5 large eggs
Rum Cream
- 1-1/2 cups milk
- 3 egg yolks
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon dark rum
Directions
Preheat oven to 350 degrees F. Grease a 9-inch square baking dish with butter or cooking spray.
Start off with one loaf of bread.
Remove the crust from the bread and place in a large bowl. Break up the bread into small portions.
Combine the bread, sugar, cinnamon, nutmeg, rum, raisins, and melted butter in a mixing bowl.
Pour into the baking dish.
Mix the condensed milk, eggs and whole milk.
Pour this over the bread mixture in the baking dish.
Place in preheated oven and bake for 1¼ hours. You can test if it is baked by inserting a small knife in the middle until it comes out clean.
While the bread pudding is cooling prepare your rum cream.
Heat the milk in a heavy saucepan until bubbles appear around the edge. While heating, stir occasionally so the milk does not burn to the bottom.
In a separate bowl, beat the egg yolks slightly. Stir in the sugar; do not beat.
Stir in the sugar; do not beat.
Gradually stir the hot milk into the eggs a little at a time, tempering them, and then return the entire mixture to the saucepan.
Cook over low heat, stirring constantly until the mixture thickens slightly and will coat a clean metal spoon with a thin, creamy film.
Cool slightly, and then stir in the vanilla and dark rum.
Cover and cool to room temperature. Refrigerate until thoroughly chilled.
Makes about 1-1/2 cups. Store leftovers in refrigerator.
Pour over cooled bread pudding.
Enjoy!
