Jamaican bread pudding

Yield: 1 servings

Measure Ingredient
115 grams Sultanas
115 grams Apricots
55 grams Muscatel raisins
8 fluid ounce Warm tea
2 Dessertsp dark rum
½ Lemon; rind of
½ Orange; rind of
2 Baguettes; cut into 1/2 inch
; slices and buttered
1 Dsp demerara sugar
570 millilitres Milk
1 Vanilla pod
1 Stick cinnamon
½ teaspoon Mixed spice
30 grams Soft brown sugar
5 Egg yolks

CUSTARD

Marinate the fruits in the tea, rum, lemon and orange rind. Leave to infuse for at least 20 minutes.

To make the custard, heat the milk in a saucepan, add the vanilla and cinnamon and leave to infuse for 10 minutes. Add the mixed spice, sugar, eggs and heat gently until the sugar has dissolved and the mixture thickens slightly.

Pre-heat the oven to Gas Mark 5 / 190C / 375F. Arrange the baguette slices in an ovenproof dish and spread the fruit and juice over the top. Pour the custard over the bread and fruits, then sprinkle with demerara sugar and leave to sit for 10-15 minutes until the bread has absorbed part of the custard and is softened.

Cook in the oven for 25-30 minutes. Serve with Rum and Tea Sauce.

Converted by MC_Buster.

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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