Do you know how to cook like a Bajan?
Watch as Chef Rhea Gilkes shows you how to make Bakers Mart Bread and Butter Pudding.
Ingredients
1 loaf Bakers Mart Sliced White Bread
8 oz Elle & Vire butter
1 cup raisins
1 cup rum
1 cup chocolate chips
1 tsp cinnamon
12 eggs
2 cups milk
2 cups Elle & Vire Cream
8 oz sugar
1 tsp vanilla essence
Method
Set oven temperature to 350 ºF.
Butter a casserole dish and set aside.
Bring rum briefly to boil and soak raisins until plump.
Bring the butter to room temperature.
Butter both sides of each slice of Bakers Mart bread, and cut into two triangles.
Separate egg whites and yolks into two large bowls.
Add 6 oz sugar to the egg yolks and whisk until a thick yellow foam forms.
In a medium pan warm milk, cream and essence. As the mixture begins to steam lightly whisk it into the egg yolk mixture.
Return the entire mixture to the pot and whisk as it thickens.
When the mixture coats the back of the spoon, put aside to cool.
If the mixture overcooks the eggs will form small lumps – simply strain the mixture. When the mixture is warm but not hot strain the rum off the raisins, and add the rum to the custard.
Add half the egg whites, cinnamon and nutmeg and to the custard and stir.
Dip each triangle of Bakers Mart bread into the custard mixture and place it in the bottom of the casserole dish until it is covered, sprinkle ⅓ of raisins and chocolate chips.
Repeat until all the bread, raisins and chocolate chips are used. Pour excess liquid over the bread pudding and gently push the layers together with a fork.
Sprinkle the top with the remaining sugar, rest in the refrigerator for an hour then bake until golden brown.
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