This year we are celebrating our 50th year of independence, commonly known as ‘Jamaica 50’. I came to England to host an event on August 6th as a part of the celebrations. Whilst I wanted to be in Jamaica to watch the 100m men and women Olympic finals , I was not the least bit disappointed being in London at Jamaica House at the O2 Arena screaming with my fellow Jamaicans before, during and after our athletes crossed the finish line. Then came the 200m men’s and we gave the world a clean sweep yesterday. In honour of our achievements, in not only the Olympics but in all realms of life, I made a Jamaican-inspired bread pudding using our finest ingredients, Blue Mountain Coffee and Appleton Red Rum.
Beware this is addictive, right down to licking the cream. Tell me what you think.
Live, Love, Eat!
- 1.5 cups whole milk
- .5 cups heavy cream
- 1/4 cup butter, melted
- 2/3 cup brown sugar
- 3 eggs, beaten
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 3 cups French or Italian bread, torn into small pieces
- 1/2 cup raisins
- 1.5 tablespoons Blue Mountain Coffee
- 1.5 tablespoons Appleton Red Rum
- 1 cup heavy cream
- 1/4 cup sugar
- 1teaspoon vanilla extract
- 1 tablespoon Appleton Red Rum
- Preheat oven at 350°F
- In a bowl whisk milk, cream, melted butter, sugar, beaten eggs, cinnamon, vanilla, rum and coffee, until everything is incorporated.
- Grease a bread baking tin and add a mixture of bread and raisins while pouring the batter in stages to ensure that all the bread is soaked.
- Bake for 45-50 minutes and let it rest for a few minutes before serving warm.
- For the rum cream, whip the heavy until it is almost stiff, then add the sugar, vanilla and rum before whipping again. You can do this either in a standing mixer, with an electric mixer or even a blender. Serve on top of warm bread pudding.