Cuban Bread Pudding with Bananas and Rum Caramel

Name: Cuban Bread Pudding with Bananas and Rum Caramel
Yield: Serves 4
Ingredients: 100 g (4 oz) caster sugar; 3 large eggs; ¼ teaspoon almond essence; 15 g (½ oz) sultanas, soaked in hot water for 30 minutes and then drained; 5 slices of Potato Bread, cut into 1cm (½ in) cubes; 150 ml (¼ pint) double cream; 350 ml (12 fl oz) unsweetened coconut milk; 125 g (4½ oz) caster sugar; 4 tablespoons dark rum; ½ vanilla pod; A small pinch of saffron strands; ¼ teaspoon ground cinnamon; 2 small, ripe bananas; A pinch of freshly grated nutmeg

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

A Cuban-inspired pudding made to a lighter recipe than the original. It is flavoured with coconut milk and sweet spices and topped with bananas and a rum caramel. Serve with lashings of thick cream if like me, you don’t count calories!

Ingredients

5 slices of Potato Bread, cut into 1cm (½ in) cubes
15 g (½ oz)

Dessert
Vegetarian

Method

Preheat the oven to 160°C/325°F/gas mark 3. Lightly grease four 175ml (6fl oz) ramekin dishes. Divide the diced bread between the dishes and sprinkle over the soaked sultanas.

Put the cream, coconut milk, spices and almond essence in a pan. Slit open the vanilla pod and scrape