Caribbean Black Rum Cake Bread Pudding
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A decadent bread pudding made with leftover rum-soaked fruits, panettone, and a rich custard, topped with a vanilla cream sauce.
01:00:00 total
Serves 8
medium
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Ingredients
- eggs - 3
- milk - 2 cups
- half and half cream - 1 cup (or evaporated milk)
- sugar - 1 1/4 cups (adjust based on sweetness of bread)
- melted butter - watch the video to see
- pure vanilla extract - watch the video to see
- nutmeg - watch the video to see
- cinnamon - watch the video to see
- panettone - watch the video to see (ripped into pieces)
- rum-soaked fruits - watch the video to see (from leftover Christmas cake)
Instructions
- Prepare Custard: Whisk together eggs, milk, cream, sugar, melted butter, vanilla, nutmeg, and cinnamon.
- Assemble Pudding: Layer panettone pieces in a greased baking dish, distribute rum-soaked fruits, and pour custard over. Ensure even soaking.
- Bake: Bake at 375°F (190°C) for 15 minutes uncovered, then cover with foil and continue baking until set.
- Serve with Sauce: Serve warm topped with vanilla cream sauce.
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