Island Bread Pudding Recipes

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.

BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
• In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
• Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

BEST EVER BREAD PUDDING

Steps:

• Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.

ISLAND BREAD PUDDING

Steps:

• Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
• In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
• In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
• Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3-4 hours. Check to make sure sides do not burn.

ISLAND BREAD PUDDING

Steps:

• Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.
• In a large bowl, combine bread cubes, pineapple, and dried tropical mix.
• In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
• Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.

GRANDMA'S FLOATING ISLAND PUDDING

Steps:

• Island: Mix all ingredients thoroughly in saucepan and.
• cook over medium heat, stirring constantly until well thickened, 8-10 minutes.
• Pour into four 6oz custard cups and.
• seal with plastic wrap laid directly on pudding to prevent film from forming.
• Refrigerate until cooled and set.
• Topping: Mix all ingredients in saucepan and.
• cook over medium heat, stirring constantly until thickened, 8-10 minutes.
• Pour into 2 cup measure and.
• seal with plastic wrap laid directly on pudding to prevent film from forming.
• Refrigerate until cooled.
• To Serve: Insert table knife between Island and custard cup and run knife around cup to loosen.
• Invert each Island on a serving plate and remove custard cup.
• Pour 1/2 cup topping over Island- topping may be served warmed in microwave or chilled.