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 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:

• 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.

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:

• 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.

Steps:

• Mix all dry ingredients together and make a well.
• Whisk eggs lightly and add to milk and butter.
• Mix into flour mixture, dont overmix.
• Pour into 2 greased loaf tins.
• Bake in preheated 180 Degrees C oven for 45 minutes.