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Ponche de crème bread pudding

Ingredients

  1. Step 1 50g unsalted butter , plus extra for greasing
  2. Step 2 400g brioche (slightly stale, if possible), thickly sliced
  3. Step 3 25g coconut flakes
  4. Step 4 50g raisins
  5. Step 5 large pinch of freshly grated nutmeg
  6. Step 6 50g pecans , roughly chopped
  7. Step 7 1 tbsp demerara sugar
  8. Step 8 4 large eggs
  9. Step 9 grated zest 1 lime
  10. Step 10 410g can evaporated milk
  11. Step 11 4 tbsp good-quality dark rum
  12. Step 12 1 tsp good-quality vanilla extract
  13. Step 13 ¼ tsp freshly grated nutmeg
  14. Step 14 ½ tsp Angostura bitters
  15. Step 15 397g can condensed milk
  16. Step 16 coconut ice cream or double cream
  17. Step 17 2 tbsp pecans (optional)
  18. Step 18 2 tbsp coconut flakes (optional)
Ponche de crème bread pudding
Calories: 839 Carbohydrate: 83 g Protein: 22 g Fat: 43 g
Cook time: 100 minutes Prep time: 55 minutes Total time: 155 minutes Servings: 6

TAGS

Dessert Treat Caribbean Alternative christmas pudding Calcium Caribbean Christma Caribbean dessert Christma Christmas dessert Christmas dinner party Dinner party Dinner party dessert Eggnog bread pudding Festive Indulgent Make Ahead Shivi Ramoutar Winter Xma

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4 and lightly grease a 20 x 30cm baking dish with a little of the butter.
  2. Step 2 First, make the ponche de crème. In a large bowl, using an electric hand whisk, beat the eggs and lime zest for 1-2 mins until light and frothy. Gradually beat in the evaporated milk and rum, then add the vanilla, nutmeg and bitters, and mix well. Stir in the condensed milk and set aside.
  3. Step 3 Butter the brioche slices on one side and cut each in half diagonally. Layer half the slices across the base of the baking dish, butter-side down. Pour over half the ponche de crème. Scatter over the coconut flakes, raisins and half the nutmeg, and leave for 15 mins.
  4. Step 4 Sprinkle over the pecans and layer the remaining slices of brioche, butter-side up, on top. Pour over the remaining ponche de crème, ensuring it soaks all the bread. Sprinkle over the remaining nutmeg and the demerara sugar.
  5. Step 5 Put the baking dish into a roasting tin and pour boiling water into the tin to come halfway up the outside of the baking dish. Carefully put the tin in the oven and bake for 40-45 mins until the custard is set and the pudding is golden brown. Scatter over pecans and coconut flakes and serve with ice cream or cream.