Wednesday, October 26, 2011

Sweet Plantain Bread Pudding with Spiced Rum Sauce


While I was sitting at O’Hare airport a couple weeks ago waiting for my flight to depart to Boston, I thought about my grandmother’s bread pudding - sweet, sloppy, and spicy from all the cinnamon she used. Then I thought: how can I make this more Cuban? I whipped out my computer right there in the food court where people were devouring their greasy fast food, and wrote this recipe.

In my never-ending goal to infuse some Latin into many of the dishes I cook, I added a sweet, ripe plantain and spiced rum to a regular ol’ bread pudding recipe. The outcome - well, I can say with great confidence that I succeeded. Even the pictures look good enough to eat.

Bread Pudding
1 loaf day old french bread, cubed (may substitute with a whole grain baguette)
4 c. milk
3 eggs
1 sweet plantain (skin should be BLACK)
1 c. sugar
2 tbsp vanilla
1/4 tsp allspice
1 tsp cinnamon
1 cup raisins (soaked in a little spiced rum overnight)
3 tbsp unsalted butter, melted

Rum Sauce
1/2 stick unsalted butter
1/2 c. whipping cream (or half and half)
1/2 c. packed brown sugar
pinch of salt
2 tbsp dark rum

Place bread in large bowl and add milk. Press bread with fingertips until the bread has soaked up most of the milk. In a separate bowl, peel plantain and smash into pulp using a fork. To it, add eggs, sugar, vanilla, and spices. Beat well. Gently stir into bread mixture. Add raisins.

Pour melted butter into 9x13 pan. Coat bottom and sides.

Pour bread mixture into pan and bake at 350 degrees for 35-40 minutes, or until set.

For Rum Sauce: Melt butter in saucepan on low heat. Add cream, sugar, salt. Remove from heat, stir in rum. Sauce will last up to 2 days covered and refrigerated.

Is that a ripe plantain in your pocket or are you just happy to see me? Leave a comment and let me know!

2 comments:

I just made this. It's easy to make and the recipe is simple. I absolutely love the rum sauce; I think it compliments very well with everything. My family said it tasted like a Churro. I still love it and am making it again.

So glad you liked it, Isabel! I plan on making it again soon, too. Perfect summer dessert!

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