Bahamian Bread Pudding Food

BOURBON BREAD PUDDING

Bourbon Bread Pudding image

Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Number Of Ingredients 12

Ingredients

2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg

Steps:

Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

CARIBBEAN SWEET POTATO BREAD

Caribbean Sweet Potato Bread image

This recipe is compliments of the Louisianna Sweet Potato Commission and I first tasted it when a co-worker brought it in for a pot luck dinner. Weird approach, really good bread. If you can't find the marinade, use 1/4 cup pineapple juice and 1 teaspoon jerk seasoning.

Provided by mandabears

Categories Breads

Time 45m

Yield 2 loaves

Number Of Ingredients 9

Ingredients

15 ounces yams, drained and mashed
4 large eggs
1/4 cup vegetable oil
1/4 cup lawry's Caribbean jerk marinade
1/3 cup water
1/2 teaspoon vanilla extract
8 ounces crushed pineapple, drained
18 1/4 ounces yellow cake mix
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 375 degrees.
Spray 2 4x8 loaf pans with cooking spray.
n a large bowl beat together the yams and eggs until fluffy.
Stir in remaining ingredients and beat on medium speed for 2 minutes.
Pour half of batter in each loaf pan.
Bake for 35-40 minutes or until toothpick inserted in center of loaf comes out clean.

Nutrition Facts : Calories 1824.7, Fat 67.6, SaturatedFat 11.2, Cholesterol 428.2, Sodium 1858.8, Carbohydrate 279.9, Fiber 12.4, Sugar 130.4, Protein 27.6

BANANA BREAD PUDDING

Banana Bread Pudding image

I am amazed at how many different types of bread pudding there are. This one is wonderful. Prep time includes soaking the bread. This recipe is from Woods Hole B&B Inn, Falmouth, Massachusetts.

Provided by Miss Annie

Categories Dessert

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 loaf day-old French bread, cubed,with crust on
1 quart milk (whole or 2%)
3 eggs
1 cup sugar
2 tablespoons vanilla extract
4 ripe bananas, mashed
1 cup raisins
1 teaspoon nutmeg, freshly grated,if possible
1 teaspoon cinnamon
1 dash of myer rum (optional)
whipped cream

Steps:

Put cubed bread in a large bowl with milk, let stand for 1 hour.
Pre-heat oven to 325ºF.
Spray 9" X 13" baking dish.
In another bowl, beat together eggs, sugar and vanilla.
Stir this mixture into the bread mixture.
Fold in the mashed bananas, spices and raisins.
Pour evenly into baking dish.
Place uncovered in center of oven and bake 1 hour and 10 minutes.
Remove from oven and cool to room temperature.
Serve with a splash of rum and whipped cream, if desired.

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