West Indian Bread Pudding Food

CARIBBEAN BREAD PUDDING

Steps:

• In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth., Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.

CARIBBEAN BREAD PUDDING (PUDíN DE PAN)

Steps:

• Gather the ingredients.
• Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch baking pan and set aside.
• Remove and discard crusts from the bread. Cut remaining bread into cubes.
• In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.
• Mix the soaked cubes well and then strain off excess milk.
• Dredge raisins in the flour and then fold into the bread and milk mix.
• Add the remaining ingredients to the bowl. Mix well.
• Pour the bread mix into the greased baking pan.
• Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream if desired.

WEST INDIAN BREAD PUDDING

Steps:

• Cut bread into cubes and mix in all other ingredients.
• Then pour into a greased 13x9-inch baking pan.
• Bake for 1 hour at 350°F.

WEST INDIAN BREAD PUDDING

Steps:

• Combine the bread cubes and raisins.
• In a separate bowl, combine the remaining ingredients, and pour over the bread cubes.
• Stir gently to mix, and let the mixture sit for 10 minutes.
• Coat a 1 1/2 quart casserole dish with nonstick cooking spray.
• Spread the bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean.
• Let stand for 10 minutes.
• Serve warm, and refrigerate any leftovers.

CARIBBEAN CHRISTMAS PUDDING WITH BRANDY BUTTER

Steps:

• For Brandy Butter:
• Using electric mixer, beat butter until smooth. Beat in sugar. Gradually beat in brandy. (Can be prepared 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
• For pudding:
• Mix currants, candied cherries, prunes, orange peel, cinnamon, ginger, nutmeg and salt in large bowl. Pour rum over and stir to blend. Let stand 30 minutes.
• Mix breadcrumbs, sugar and flour in medium bowl. Add to dried fruit mixture and stir to blend. Cover and let stand at room temperature overnight.
• Generously butter 2-quart pudding mold with lid. Mix almonds and baking powder in medium bowl. Whisk melted butter, eggs, milk, vanilla extract and almond extract in large bowl. Stir in almond mixture. Stir butter mixture into dried fruit mixture. Spoon batter into prepared pudding mold. Smooth top. Cover pudding mold with lid.
• Place pudding mold on rack in large pot. Add enough boiling water to pot to come halfway up sides of mold. Cover pot and steam pudding over medium-low heat until tester inserted into center comes out clean, adding more boiling water to pot if necessary, about 2 hours. Transfer mold to rack and cool 5 minutes. Turn out pudding. (Can be made 1 week ahead. Cool. Wrap tightly in plastic and refrigerate. To reheat pudding, unwrap and return to buttered mold; cover mold. Place mold on rack in large pot. Add enough hot water to pot to come halfway up sides of mold. Cover pot and steam pudding over medium-low heat until heated through, about 45 minutes. Transfer mold to rack. Let stand 5 minutes. Turn out pudding.)
• Transfer pudding to platter. Serve warm with brandy butter.

TRINIDAD SWEET RICE RECIPE (CARIBBEAN RICE PUDDING)

Steps:

• Wash rice with several changes of water until water is clear. Drain.
• In a medium stock pot, add water, rice, cinnamon stick and ginger (cardamom if using). Bring to a boil over high heat uncovered. Once it comes to a boil, immediately reduce heat to medium. Cook until rice is cooked but still firm, about 15-20 minutes. If it's still not soft and tender after that time, add additional 1 cup of water and continue to cook.
• Add whole milk [and optional ingredients] and cook until most of the milk is absorbed (about 5-10 minutes), stirring constantly to prevent sticking.
• Add evaporated milk and cook, stirring constantly, until that boils down, about 5-10 minutes, maybe more depending on your burner.
• Add condensed milk and cook, stirring constantly, until it thickens but not totally evaporated, another 15-20 minutes. I recommend cooking on a very low heat until the color begins to darken slightly. This way the flavors develop even further. Always check to make sure the bottom is not burning.
• Remove cinnamon stick (and whole cardamoms and cloves if you used those ingredients) before serving.
• Enjoy hot, warm or cold, alone, or with fresh fruit...and if you are a real Trini, eat it with Dhalpourie roti.