Enjoy the best of both worlds with a classic Belizean Rum Cake.
Description
Rich, easy-to-make bread pudding infused with cinnamon custard and studded with bourbon-soaked raisins.
Ingredients
Nonstick Cooking Spray
3 tablespoons Rainsins (optional)
1 tablespoon Bourbon Whiskey (optional)
1 loaf Bread of choice
3 large Eggs
2 1/2 Cups Half and Half
3 tablespoons Butter
2 teaspoons Vanilla Extract
1 teaspoon Cinnamon
1/8 teaspoon Salt
Powered Sugar
Directions
Preheat the oven to 350°F.
Spray a 9-inch square baking dish liberally with nonstick cooking spray.
If using raisins, place the raisins and bourbon in a small bowl. Let the raisins soak while you prepare the bread pudding.
Cut the bread into 1-inch cubes and set aside.
In a large mixing bowl, whisk together the eggs, half-and-half, sugar, butter, vanilla extract, cinnamon, and salt until combined. Add the bread cubes and soaked raisins (if using) to the mixture. Fold together with a rubber spatula until the bread is thoroughly coated.
Transfer the soaked bread cubes to the prepared baking dish in an even layer. Cover the dish with aluminum foil.
Bake the bread pudding on the middle rack of the oven for 30 minutes.
Remove the foil and continue baking until the bread pudding is golden brown on top and a toothpick inserted in the center comes out clean, 15-20 minutes.
Check to see that bread pudding is done. Remove from the oven or add time as needed.
If serving warm, allow the bread pudding to cool for at least 15 minutes before plating. To serve cold, chill the bread pudding in the refrigerator for at least 2 hours. Dust with powdered sugar immediately before serving, if desired.
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