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Jamaican Bread Pudding
by Rosa-lee Phang
‘Pone’ born out of a necessity to make use of every bit of food you have in the house.
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You know my first encounter with the Jamaican Bread Pudding I thought of it as a bad combination; how can someone use bread to make pudding, how offensive it is to all puddings, until I tried it myself.
Little did I know that there was no rule to making pudding except it must be sweet, presentable and just as yummy as it looked.
Since becoming a mother I then found a recipe, ‘tweeked’ it a bit and was able to create a delectable serving for my family and I.
The sweet aroma of cinnamon filled the house sending thrills of excitement; yes, my first attempt and it smelled really good.
The warm golden brown loaf right out the oven, after cutting a piece you can’t help but to take a bite. The bursting of the raisins, the softness of the bread combined with the taste of the condensed milk is a little piece of heaven, better than any bakery I know as it’s freshly homemade with love, topped off with a cool refreshing glass of lemonade :-)
I can appreciate the old fashion way of making a bread pudding but it can also be done differently depending on your like, taste or preferences.
As for me I don’t like egg very much so I had to use a substitute ingredient. So it is, if you like or dislike raisin, all you have to do is throw in your substitutes.
Anyway, here is an exceptionally easy recipe for you... thank me later :-)
Note: Not required, but if so desire, you can add condensed milk or ice-cream after cooling.
There are many variations of the recipe for our bread pudding, just use the one which works best for you.
As you can see from mine (above), I didn’t even add measurements as I think everyone is a baker at heart, just go based on your instincts :-)
Happy baking my friend!
Remember you can find lots more of great free Jamaican recipes here.
See also: Jamaican Rum Cake Recipe
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