Rum-soaked raisins add fantastic flavour to this dessert.
Jamaican Bread Pudding
2 cups 35 per cent cream
3 eggs, beaten
1/3 cup sugar
1/2 tsp salt
1/2 tsp vanilla extract
14 slices white bread (without crust)
1 tsp cinnamon
Dash nutmeg
1/2 cup raisins, soaked in rum
1) Heat the cream over low heat until hot, but not boiling.
2) In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir in about 1/4 of the hot cream to the egg mixture. Add remaining cream, stirring constantly. Stir in vanilla.
3) Place bread slices in a buttered baking dish. Sprinkle raisins over bread. Pour the cream mixture over bread.
4) In a bowl, combine cinnamon and nutmeg. Then sprinkle over the cream mixture.
5) Bake, uncovered, at 300ºF for approximately 50 minutes, or until a knife inserted near the center comes out clean.
6) Serve warm with vanilla sauce or other dessert sauce, if desired.
Serves 6
Courtesy Rob Rainford