MY FAMOUS BREAD PUDDING
My sweet tooth has once again reared its caramel-coated head, and with my brother visiting from Dubai, I have the perfect excuse to make one luscious bread pudding …or two ...or three. Sigh. Sweet tooth, you are a naughty, naughty thing.
I remember as a child, our Sunday lunches were always finished off with a huge chunk of my mother’s bread pudding, thick and silky and brimming with raisins. As a staple on many Jamaican Sunday tables, it was one of the first things I learned to bake in my Food and Nutrition class at Montego Bay High School. However, as I began to cook for my own family, I was bombarded with demands when it came to our bread pudding - ‘No raisins!’, ‘Strawberries!,’ ‘Cream!’ ‘CHOCOLATE!’. So, rather than make four different puddings, I came up with my very own Schwapp-pleasing version of the dessert.
It is not as thick as the bread pudding we probably all grew up on. I do not bake mine in the water bath which serves as the steaming method to give that rich, custardy texture. However, I can assure you, with a spoonful of this light, fluffy, mouthwatering goodness, you will probably count down the days every week till Sunday eventually rolls around!
HERE GOES
· In a mixing bowl, whip together 3 cups of whole milk and 2 cups of heavy cream. Add 1 cup of brown sugar, a pinch of salt, 2 tbsp Vanilla and 2 tsp Cinnamon powder and whip again.
· In a separate bowl, whisk 5 eggs till fluffy. Add to the milk mixture and whip till all mixed in.
· Strain the custard into another bowl.
· Spray a glass or ceramic baking dish with PAM
· Place 6 slices of brown bread to lie flat in the dish.
· Sprinkle a half cup of semi-sweet chocolate chips over the slices.
· Slice up about 8 large strawberries and scatter half of the slices over the bread.
· Pour half of the custard over the bread layer.
· Layer 6 more slices of brown bread on top and add the remaining custard over all the bread.
· Using clean fingers, gently press the bread into the custard so that all it becomes saturated with the custard. Allow to sit for 10 minutes while oven heats up (turn oven to 350F)
· If all the liquid has been absorbed after 10 minutes, you can pour quarter cup of heavy cream over the top so that the pudding is not dry.
· Mix 2 tsp of granulated sugar and 1 tsp Cinnamon and sprinkle over the top of pudding.
· Bake for 45 minutes.
· The pudding will have risen during baking, but don’t panic if it sinks upon removal from the oven.
SAUCES (Make while pudding is baking) –
· In a small saucepan, add half cup heavy cream, 2 tbsp dark corn syrup and 2 tbsp dark rum or brandy. Bring to a boil and then turn heat down to a simmer. Simmer for 7 minutes, stirring, until sauce has thickened.
· Strain into a bowl.
· In a separate saucepan, add about 12 strawberries, sliced. Add 1 tsp granulated sugar and 1 tbsp water. Simmer on low heat for about 2 minutes till sugar is dissolved.
TO SERVE
· Allow pudding to sit for 15 minutes, then using a pastry brush, spread the cream and syrup mixture over the top of the pudding, allowing some to pool at the thicker sides.
· Add the strawberry slices.
*******This pudding can also be served with banana slices sautéed in butter and cinnamon. My family enjoys it with a scoop of creamy ice cream or whipped cream on top.
ENJOY!!!
