This is a very easy desert to make and the recipe I am giving you can easily serve up to ten people.
Maggie’s Caribbean Bread pudding
1kg stale white bread without the crust
200g brown caster sugar
50ml dark rum
6 whole eggs
Mix milk, sugar, cinnamon and nutmeg. Bring to a boil, or microwave so the milk is hot. Make sure the sugar has melted into the milk.
Pour liquid mixture over bread and let soak for 5 minutes. Crush the bread into the milk make sure there are very few chunks.
Add butter, vanilla extract to the mixture and mix till well incorporated.
Add eggs, mixing them in one at a time.
Finally mix rum soaked raisins in.
Pour your mixture into a greased pan, put into a pre heated oven at 180 ̊c and cook for 35 to 45 minutes.
Plunge a knife into the centre if the knife comes out clean then it is ready. Let it rest for an hour, and voila!
Tips: sprinkle some caster or icing sugar over the pudding as soon as it comes out of the oven. This should give your pudding a nice shine