Ingredients:
6 cups French bread, stale, cubed
1 cup sweetened flaked coconut, divided use
1 teaspoon ground ginger
2 cups milk, low fat is fine
4 eggs
1 teaspoon cinnamon
1 pinch cloves, ground (optional)
2 cups light cream
1 cup brown sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons dark rum
1/4 cup raisins
1 cup water
1 cup sour cream, low fat is fine
2 tablespoons sugar
1 teaspoon vanilla
1/4 cup coconut, toasted if desired
Directions:
Preheat oven to 350 F.
In a blender or food processor combine ginger, cinnamon, cloves-if using, milk, eggs, and a 1/2 cup of coconut. Blend until pulverized and well mixed.
Pour into large mixing bowl add cream, brown sugar, vanilla, melted butter and remaining 1/2 cup coconut. Mix well to incorporate all ingredients.
Add bread cubes and stir until thoroughly mixed.
Pour bread mixture into buttered 10×13 pan and bake for 1 hour or until the center is firm.
Remove from the oven and cool on a wire rack for about 10 minutes.
Butter Rum Raisin Sauce: While pudding is baking heat water and raisins just to a low boil. Remove from heat and allow to soak until raisins plump.
After removing pudding from oven, strain water from raisins into a heat proof measuring cup. Add water if needed to equal 1/2 cup liquid. Return liquid to pan and add brown sugar and butter. Cook stirring constantly until butter is melted and sugar is dissolved.
Remove from heat and stir in rum and raisins. Keep warm until serving.
Sweetened Coconut Cream: In a small bowl thoroughly combine sour cream, sugar and vanilla. Place a dollop of cream on each serving and sprinkle with coconut.
To serve: Cut pudding into 12 equal pieces. Spoon a little Butter Rum Raisin Sauce over each serving and top with Sweetened Coconut Cream as directed.
Turn on some great Caribbean music and enjoy MON, enjoy!
Servings: 12
Time preparation: 15 min.
Time total: 75 min.