West Indian Bread Pudding Recipes

HARD DO BREAD

Steps:

• In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the oil, margarine, salt and 1 1/2 cups flour; stir well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in pan 5 minutes and then turn out onto rack and cool completely.

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.

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.

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.