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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Rum & Raisin Bread Pudding with Caramel Sauce Recipe

December 11, 2018

 

BANANA RUM & RAISIN BREAD PUDDING INGREDIENTS

 

Yield - 12 (3oz) Portions

 

2 Cups of Granulated Sugar
6 Large Beaten Eggs
4 Cups of Milk
2 Tsp of Vanilla Extract
1/3 Cup of Angostura 1919 Dark Rum
1 Tsp of Cinnamon Powder
½ Tsp of Nutmeg Powder
6 Dashes of ANGOSTURA® aromatic bitters
½ Cup of Raisins
5 Medium Bananas (Diced)
5 Cups of Cubed Hops Bread

 

METHOD

  1. Preheat oven to 350 degrees fahrenheit.

  2. Lightly grease a 10x9 Inch baking dish with vegetable oil.

  3. In a large bowl, whisk together granulated sugar, eggs, milk, vanilla, rum, cinnamon, nutmeg, aromatic bitters and raisins. Then add cubed bread into custard egg mixture together with banana. Stir to combine and let sit for 1 minute to allow egg custard to absorb into the bread.

  4. Pour bread mixture into prepared pan and bake for 25 to 30 minutes, or until set.

  5. Remove from oven, cool and serve warm or room temperature.

 

ORANGE BITTERS CARAMEL SAUCE INGREDIENTS

 

Yield - 2 Cups

 

1 Cup of Sugar
¼ Cup of Water
¾ Cup of Heavy Cream
3 ½ Tbsp of Butter
12 Dashes of ANGOSTURA® orange bitters

 

METHOD

  1. Place water and sugar in pot over medium heat until sugar dissolves, then increase heat and bring to boil without stirring. Bring sugar solution to deep amber color (about 6 – 8 minutes).

  2. Remove from heat and whisk in cream and butter.

  3. Return to medium heat and add orange bitters. Stir and cook for 1 minute. Remove from heat and let cool.

  4. Drizzle caramel sauce over bread pudding before serving. 

 

*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.

 

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