Fri | Jun 18, 2021

I’m not a Chef: Heavenly Rum and Raisin Bread Pudding

Published:Friday | December 4, 2015 | 12:00 AMKrysta Anderson
I present my final dish for the season - heavenly rum and raisin bread pudding with a bright smile.
A close look at all the necessary ingredients needed to make the heavenly rum and raisin bread pudding.

There's nothing more heavenly than the perfect bread pudding, and today, I have decided to try my hand at making something sweet. Welcome to 'I'm Not A Chef'. If you are just joining me, this is the very last instalment for the first season *cue waterworks here*. Don't worry, each week is a new beginning as I take on a new culinary mission, so there will always be a treat here for you.

Christmas is right around the corner, and while I am all about the tradition, there is nothing wrong with an addition when it comes to that grand dinner. So, we all expect to be baking Christmas cake at this time, but what of bread pudding? To sweeten the deal, I aspire to keep the Christmas spirit alive with a little rum in the mix (and some raisins).

So, let's grab a few ingredients: rum or brandy, raisins, National Hard Dough Whole Wheat Bread, eggs, nutmeg or mixed spice, sugar, evaporated milk, and vanilla extract. First I took the National Hard Dough Whole Wheat Bread, tore them into small pieces, then placed them in the baking container. Learn from my mistake and grease that tin before you add the bread.

mixed spice

From there, get a bowl and soak the raisins in sprinkles of rum or brandy for 10 minutes - I did more than sprinkle, but shh! Don't tell anybody. In another container, beat two large eggs with one 12-ounce can of non-fat evaporated milk, 3/4 cup packed light brown sugar, one tablespoon vanilla extract and 1/2 teaspoon ground nutmeg, I used mixed spice as a substitute. My philosophy is, when in doubt, don't leave it out: find a suitable replacement.

Combine the batter with the soaked raisins, pour over the bread pieces, mixing in any unsoaked bread piece with a fork.

Preheat the oven to 3508F, which I didn't do. I took this time to have my pudding mixture soak for a bit (that's my story and I am sticking to it). I placed that potential pudding right in for about 30 minutes. Bake longer if needed.

While I waited, I decided to make my own rum sauce. Now, seeing that I'm not a chef, I came up with a plan. Take some condensed milk, pour some in a bowl with rum over it, then mix in the two and refrigerate.

After checking on the oven, to see if it was set in the middle, I stick the pudding with a knife to test if it was ready - if it come out smoothly with nothing on it, then you are good to go.

Once it was ready and the sweet aroma hits me, I was ready to taste! This was the make it or break it time. I let it cool for about 10 minutes, got my rum sauce, took a slice of the pudding and added a fancy abstract glaze with the sauce. With one bite, I was in dessert heaven! The proof of success was definitely in the pudding!

Closing off the series with a bang, I would like to thank the sponsors: National Baking Company and Caribbean Broilers, as well as Bromio by Burch for my cooking gear. To my hardworking and dedicated team: videographers La Tania-Jonelle Hall (resident photographer); Raymond Simpson, and Tickoya Joseph, who has been MIA for a bit; manager Rainford Wint, for offering his beautiful kitchen and for being the real chef present; Lifestyle desk and editors; editorial department, who constantly reminded me that I am not a chef, and the wider public; I thank you all of your support.

I've learned so much about myself and about food. I thank you for taking the palatable journey with me, and I hope you had as much fun watching and reading as I did writing and recording. Until next time, this is I'm Not A Chef encouraging you all to walk good, live good and eat good.