Plantain Bread Pudding w/ Rum Sauce
Serves 12
Ingredients
Bread Pudding
- 2 tbsp butter
- 3 large very ripe plantains (black skins)
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- 1 loaf day-old bread, thinly sliced
- ½ cup non-fat milk
- 1 egg
- 1 can (14 oz) sweetened condensed milk
- nonstick cooking spray
Rum Sauce
- 2 tbsp butter
- ½ cup brown sugar
- 1 cup milk
- 1 tbsp cornstarch
- 3 tbsp white rum
Equipment
- 6" x 10" (or 8"x 8") baking pan or dish
How-to
Make Bread Pudding
- Preheat the oven to 350°
- Coat 6" x 10" (or 8" x 8") baking pan or dish with nonstick cooking spray
- In a skillet over low heat melt the butter then add the plantains, squeezing them from their skins into the pan
- Add the sugar and spices and cook everything together, about 5 minutes
- In a large bowl, whisk together the non-fat milk, sweetened condensed milk and eggs
- Arrange a layer of bread slices on the bottom of the pan, then add half of the cooked plantain mixture, spreading to cover the bread
- Pour half of the egg mixture over the top
- Repeat with another layer of bread and plantains. Pour the remaining egg mixture over the top
- Bake for about 30 minutes or until golden brown
Make Rum Sauce
- Melt butter in a saucepan over medium heat
- Mix the cornstarch and sugar together and stir into the butter until combined
- Add the milk and cook stirring frequently until the mixture boils and thickens, 3-5 minutes
- Remove from heat, and stir in rum
Slice & Serve
- Allow the bread pudding a few minutes to cool, then cut into small pieces, drizzle with rum sauce and serve. (If rum sauce has cooled, a few seconds in the microwave will warm it right up)