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Jamaican Bread Pudding

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12 to 14 cups cubed Day old French Bread

1 Tbsp Salted Butter

2 cups Heavy Cream

2 cups Whole Milk

2 cups Coconut Milk

6 large Eggs

1 3/4 cup Light Brown Sugar

2 Tbsp vanilla extract

2 tsp Ground nutmeg

2 Tbsp Ground Cinnamon

1/2 cup Sun-Maid Raisins, soaked in 1/4 cup coconut Rum for 1 hour


Preheat the oven to 325 degrees F. Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside. In a small bowl add the raisins and Malibu rum. Allow to soak for about 1 hour.

In a large bowl add the eggs and whisk well. Combine the heavy cream, whole milk, coconut milk, brown sugar, vanilla, cinnamon, and nutmeg, in a large bowl. Whisk to mix well making sure all ingredients are bonded well. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes mixing every 10 minutes to make sure all liquid is absorbed. Add the raisin and rum mixture and mix well.

Transfer the bread mixture to a 9 x 12 baking casserole dish and bake until the center of the bread pudding is set, about 40 to 50 minutes. Remove from oven and let it carry over cooking. This should take about 20 more minutes.

Coconut Malibu Cream Sauce:

3/4 cup Coconut Milk

3/4 cup Whole Milk

1 cup Heavy Whipping Cream

1/2 cup sugar

2 tsp cornstarch mixed with 2 tsp rum

5 oz Coconut Rum

2 tsp vanilla extract

2 tsp salted butter

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In a 1-quart saucepan set over medium high heat, combine the heavy whipping cream, whole milk, coconut milk, and sugar. Add the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for about 5 minutes or until the sauce has thickened. Stir in the butter and the remaining rum. Serve warm. Note: The sauce should coat the back of a spoon to determine the right thickness.

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