Caribbean Christmas Bread Pudding | CaribbeanPot com

This rum and dried fruit infused bread pudding is a great substitute for when you forgot to prepare your fruits in advance for traditional Caribbean Christmas black rum cake. In this Caribbean holiday bread pudding we’ll try to duplicate some of the traditional flavors of Caribbean black cake, but in record time. Chris from will show you his simple technique for making this amazing bread pudding, using old bread, a rich custard, alcohol infused dried fruits (dates, raisins, cherries, pineapple, papaya) and nuts (cashews and pecans).

For this rum bread pudding you’ll need…

1 large bread (cubed – remove crust)
3/4 cup sugar
5 eggs
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch salt
2 cups milk (or heavy cream)
1/2 cup dried cherries
1/2 cup dried pineapple
1/2 cup dates
1/2 cup dried papaya
3/4 cup raisins
3/4 cup cashews
1/2 cup pecans
1.5 tablespoon vanilla
1.5 tablespoon mixed essence (optional)
* sherry / cognac 1/2 cup each for soaking the dried fruits – dark rum is the best substitute.
* flour/butter for preparing the baking pan

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  1. Can anyone who has the type of bread that the chef used, please tell me the weight of the amount of bread that he used please? We do not have french bread here and i would like to know the equivalent weight of bread that he used. With thanks!

  2. Hello Chris. Would like to try this for Christmas but we don’t have French bread here. How much (by weight) is the loaf of bread that you are using, please?

  3. Hello, I just love your recipes, I want to make this Christmas bread pudding and I want to know if the mixed essence can be bought or ordered at a specific place or can it be put together with ingredients. Thank you in advance for sharing your recipes.

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