West Indian Bread Pudding Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
• Heat vegetable oil in a large skillet over medium heat. Fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. Remove bread with a slotted spoon and drain on a paper towel-lined plate.
• Whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. Dip bread triangles into syrup until fully soaked and transfer to a plate.
• Simmer milk in a heavy-bottomed saucepan over medium-low heat. Transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. Stir in raisins. Garnish with almonds and cashews.

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.

Steps:

• Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
• Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
• Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
• Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the bread slices in the hot oil until deep, golden brown; drain on a plate lined with paper towels. Fry the cashews, almonds, and pistachio nuts in the hot oil until golden brown; remove from oil and set aside to cool. Chop roughly.
• Bring the milk to a gentle boil in a heavy-bottomed pan over medium-low heat; continue boiling until the volume of milk reduces by about half. Pour the evaporated milk into the pan and add the sugar, cardamom, and saffron; simmer together 5 to 10 minutes. Remove from heat and allow to cool completely.
• Arrange the fried bread pieces in a shallow dish large enough to allow them to be laid in a single layer. Evenly pour the milk mixture over the bread. Scatter the chopped nuts over the bread. Chill in refrigerator until completely cold, 1 to 2 hours.

Steps:

• Preheat oven to 400 degrees.
• To prepare pudding, trim crusts from bread. Arrange bread slices in a single layer on a baking sheet; brush with melted butter. Bake at 400 degrees for 8 minutes or until toasted.
• Remove bread from oven; cool 5 minutes on a wire rack. Cut each slice 4 squares. Arrange squares in overlapping rows in an ll-by-7-inch baking dish coated with cooking spray.
• Combine evaporated milk, 3 tablespoons sugar, and rose- flower water, if desired, stirring well with a whisk. Pour mixture evenly over bread. Cover with foil; chill 30 minutes or up to 4 hours.
• Preheat oven to 350 degrees.
• Bake pudding, covered, at 350 degrees for 15 minutes.
• To prepare sauce, combine 2 tablespoons sugar and egg yolks in a medium bowl, stirring well with a whisk. Heat whole milk in a small, heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around the edge (do not boil). Gradually add hot whole milk to egg yolk mixture, stirring constantly with a whisk.
• Place milk mixture in pan; cook over low heat 6 minutes or unti1 mixture coats the back of a spoon, stirring constantly with a whisk. Remove from heat; stir in cardamom.
• Place pan in a large ice- filled bowl for 5 minutes or until sauce cools to room temperature, stirring occasionally.
• Arrange 6 warm bread pudding squares on each of 6 dessert plates. Top each serving with about 2 1/2 tablespoons sauce and about 1/2 teaspoon pistachios.

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.