Montserratian Bread Pudding is a traditional Montserratian recipe for a classic dessert of stale bread cooked in a vanilla custard base with spices, butter and raisins. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Montserratian Bread Pudding.
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The Montserratian Bread Pudding is a delightful dessert cherished in the Caribbean, notably on the island of Montserrat. Known for its rich combination of flavours and comforting texture, this bread pudding is a taste of island tradition. Originating from the necessity of using leftover bread, this dessert has evolved into a classic dish that showcases the resourcefulness and creativity of Montserratian culinary traditions.
The island of Montserrat, often called the Emerald Isle of the Caribbean, is known for its volcanic landscapes and Irish heritage. The fusion of African and Irish influences can be seen in its diverse cuisine. Bread pudding itself is believed to have origins as far back as the 11th century in Europe, with Montserrat adding its own unique spin.
Ingredients
Pre-heat your oven to 175°C. Grease a baking dish with butter and set aside.
Place the bread cubes in a large mixing bowl. Pour over the milk, gently stir then set the mixture aside for 10 minutes to allow the bread to soak in the liquid.
Whilst the bread is soaking, whisk together the sugar, eggs, and vanilla extract until you have a smooth mixture. Add in the melted butter, cinnamon, and nutmeg, then whisk to combine thoroughly.
Stir the raisins into the bread and milk mixture.
With all your ingredients mixed and ready, it's time to bake the Bread Pudding.
Pour the sugar and egg mixture over the bread, stirring gently to ensure all pieces are coated in the egg mixture.
Pour the resultant mixture into your prepared baking dish.
Transfer to the centre of your pre-heated oven and bake for 45-50 minutes, or until the top is golden brown and a knife or skewer inserted into the centre emerges cleanly.
Serving Suggestions
For a traditional touch, serve it warm with a dollop of cram, a scoop of vanilla ice cream or a drizzle of caramel sauce. The pudding can also be enjoyed cold.
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