Caribbean Bread Pudding Recipes

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CARIBBEAN BREAD PUDDING



Caribbean Bread Pudding image

A completely unexpected dessert from the slow cooker, my bread pudding is loaded with wonderful tropical flavors. I like to garnish it with a slice of fresh pineapple, whipped cream and a cherry-just like a pina colada! -Elizabeth Doss, California City, California

Provided by Taste of Home

Categories     Desserts

Time 4h30m

Yield 16 servings.

Number Of Ingredients 11

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
2 large firm bananas, halved
1 can (12 ounces) evaporated milk
1 can (10 ounces) frozen nonalcoholic pina colada mix
1 can (6 ounces) unsweetened pineapple juice
3 large eggs, room temperature
1/2 cup cream of coconut
1/4 cup light rum, optional
1 loaf (1 pound) French bread, cut into 1-inch cubes
Whipped cream and maraschino cherries, optional

Steps:

  • In a small bowl, combine raisins and pineapple; set aside. In a blender, combine the bananas, milk, pina colada mix, pineapple juice, eggs, cream of coconut and, if desired, rum. Cover and process until smooth., Place two-thirds of the bread in a greased 6-qt. slow cooker. Top with 1 cup raisin mixture. Layer with remaining bread and raisin mixture. Pour banana mixture into slow cooker. Cover and cook on low 4-5 hours or until a knife inserted in the center comes out clean. Serve warm, with whipped cream and cherries if desired.

Nutrition Facts : Calories 254 calories, Fat 5g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 214mg sodium, Carbohydrate 45g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

CARIBBEAN BREAD PUDDING (PUDíN DE PAN)



Caribbean Bread Pudding (Pudín de Pan) image

Every culture has its own version of bread pudding. This sweet Caribbean dessert is an excellent way to use up stale bread before it spoils.

Provided by Hector Rodriguez

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 9

1/4 pound stale bread
2 cups hot milk
2 eggs (beaten)
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons butter (melted)
Pinch of salt
1/2 cup raisins
4 1/2 teaspoons flour

Steps:

  • Gather the ingredients.
  • Pre heat oven to 350 F. Grease a 9 x 9-inch or 8 x 8-inch baking pan and set aside.
  • Remove and discard crusts from the bread. Cut remaining bread into cubes.
  • In a mixing bowl, soak bread cubes in the hot milk for 5 to 10 minutes.
  • Mix the soaked cubes well and then strain off excess milk.
  • Dredge raisins in the flour and then fold into the bread and milk mix.
  • Add the remaining ingredients to the bowl. Mix well.
  • Pour the bread mix into the greased baking pan.
  • Bake uncovered for 40 minutes, or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream if desired.

Nutrition Facts : Calories 195 kcal, Carbohydrate 31 g, Cholesterol 59 mg, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, Sodium 156 mg, Sugar 22 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g

CARIBBEAN BREAD PUDDING WITH PINA COLADA SAUCE



Caribbean Bread Pudding With Pina Colada Sauce image

When I first tried this I was a bit skeptical, I thought what is stale bread going to do for me. But then I saw the rum, coconut and pineapple in the sauce and I had to try it. I liked it hope you do too.

Provided by Marlitt

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

6 cups French bread, cubed
1 cup skim milk
1 cup pineapple-orange-banana juice (orange, pineapple, banana juice from concentrate)
1/2 cup egg substitute
2 teaspoons vanilla
1/2 teaspoon butter flavor extract
15 ounces crushed pineapple in juice, undrained
1/2 cup golden raisin
3/4 cup all- fruit pineapple preserves
1/3 cup shredded unsweetened coconut, toasted
1 teaspoon rum or 1/8 teaspoon rum extract

Steps:

  • Preheat over to 350 degree F or 180°C.
  • Spray 11 x 7 inch glass baking dish with non stick cooking spray.
  • Place cubed bread in large bowl; set aside.
  • Combine milk, juice concentrate, egg substitute, vanilla and butter flavored extract in another large bowl; mix until smooth. Drain pineapple reserve juice.
  • Add milk mixture, pineapple and raisins to bread; gently mix with large spoon.
  • Spoon bread mixture evenly into prepared baking dish and flatten slightly; bake, uncovered 40 minutes. Cool slightly.
  • For the sauce add water to reserved pineapple juice to equal ¼ cup.
  • Combine juice, preserves, coconut and rum in microwavable bowl.
  • Microwave at high 2 - 3 minutes or until sauce is hot and bubbling cool to room temperature.
  • Divide pudding among 8 plates; top each serving with 2 tablespoons of Pina Colada Sauce.

Nutrition Facts : Calories 498.9, Fat 9.7, SaturatedFat 6.2, Cholesterol 0.8, Sodium 645.4, Carbohydrate 90.2, Fiber 5.5, Sugar 28.8, Protein 12.8

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