Bermuda Bread Pudding - HOLIDAY SPIRIT COLLECTION

By Edward Bottone

Ingredients

5 whole eggs
1 egg yolk
½ cup sugar
2 cups whole milk
1 cup heavy cream
4 tbs cinnamon
1 tsp nutmeg
1 tbs vanilla extract
10 slices of day old sweet bread, Portuguese, brioche, challah or other sweet bread (if fresh, dry out in a 200 degree oven for ten minutes)
2 rounded tbs unsalted butter
2 cups raisins soaked in Gosling's Black Seal® Rum
sweetened coconut, lightly tasted for garnish (optional)

Gosling's Black Seal® Rum Hard Sauce:
1/3 cup (packed) golden brown sugar
4 tbs Gosling’s Black Seal Rum
1 tbs tangerine or orange peel, grated
1 cup (2 sticks) unsalted butter, room temperature
½ cup powdered sugar

Method

In a stand mixer or by hand, beat the eggs and sugar until light and fluffy. Slowly beat in the milk and heavy cream. Lower the speed and add half the cinnamon and all the nutmeg.

Generously butter a 9-inch square pan and sprinkle with 2 teaspoons cinnamon. and 2/3 cup of the soaked raisins. Shingle on a layer of bread slices and 1/3 of the custard mixture, pressing gently so it soaks in. Repeat the sequence of cinnamon, raisins, bread, custard once more ensuring the bread is well soaked. Sprinkle the top with additional cinnamon. Cover the pan with a sheet of lightly buttered heavy duty aluminum foil. Place the pan in a larger pan filled halfway with hot water.

Bake in a 300º oven for approximately one hour or until custard is well set. Immediately sprinkle with toasted coconut (opt.)

Serve warm with Gosling’s Black Seal Rum Hard Sauce:
Stir brown sugar and 3 tbs Gosling’s Black Seal rum in heavy small saucepan over medium-low heat until sugar dissolves. Mix in tangerine peel. Cool to room temperature. Beat together butter and powdered sugar. Combine with Rum, sugar and orange. Chill.

     
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