Ponche de Crème Bread Pudding

Name: Ponche de Crème Bread Pudding
Prep time: 55 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: Serves 6
Cuisine: caribbean
Ingredients: 50g unsalted butter plus extra for greasing; 400g brioche (slightly stale, if possible), thickly sliced; 25g coconut flakes; 50g raisins; large pinch of freshly grated nutmeg; 50g pecans roughly chopped; 1 tbsp demerara sugar; 4 large eggs; grated zest 1 lime; 410g can evaporated milk; 4 tbsp good-quality dark rum; 1 tsp good-quality vanilla extract; 1/4 tsp freshly grated nutmeg; 1/2 tsp bitters; 397g can condensed milk; coconut ice cream or double cream; 2 tbsp pecans (optional); 2 tbsp coconut flakes (optional)

⏱ 100 mins 🍽 Serves 6 🌶 caribbean ✅ More effort 🏷 Dessert

This comforting Caribbean dessert transforms brioche into a rich pudding. The bread is layered with raisins, pecans and coconut, then soaked in a custard flavoured with dark rum, lime zest, nutmeg and bitters. Baked in a water bath, it emerges set and golden brown. It's an ideal festive treat, perfect served warm with a scoop of coconut ice cream or a drizzle of double cream. This recipe serves six people.

Ingredients

50g unsalted butter plus extra for greasing
400g brioche (slightly stale, if possible), thickly sliced
25g coconut flakes
50g raisins
large pinch of freshly grated nutmeg
50g pecans roughly chopped
1 tbsp demerara sugar
4 large eggs
grated zest 1 lime
410g can evaporated milk
4 tbsp good-quality dark rum
1 tsp good-quality vanilla extract
1/4 tsp freshly grated nutmeg
1/2 tsp bitters
397g can condensed milk
coconut ice cream or double cream
2 tbsp pecans (optional)
2 tbsp coconut flakes (optional)

Method

Preheat the oven to 180C/160C fan/gas 4. Use a little butter to lightly grease a 20 x 30cm baking dish.
Prepare the ponche de crème custard. In a large bowl, whisk the eggs with the lime zest using an electric hand whisk for 1-2 mins until frothy. Slowly whisk in the evaporated milk and rum. Mix in the vanilla, 1/4 tsp nutmeg and the bitters. Finally, stir through the condensed milk and set this mixture aside.
Spread butter on one side of each brioche slice and cut them in half diagonally. Arrange half the slices in the prepared dish, buttered side down. Pour half of the prepared custard over them. Scatter the 25g coconut flakes, raisins and a large pinch of nutmeg over the top. Allow this to stand for 15 mins.
Sprinkle the 50g chopped pecans over the layer. Place the remaining brioche slices on top, buttered side up. Pour the rest of the custard over everything, making sure it covers the bread. Finish by sprinkling the demerara sugar and the remaining nutmeg over the surface.
Place the baking dish inside a roasting tin. Pour boiling water into the tin until it reaches halfway up the sides of the dish. Transfer carefully to the oven and bake for 40-45 mins until the custard is set and the top is golden brown. Optionally, scatter with extra pecans and coconut flakes before serving with coconut ice cream or double cream.

Nutrition (per serving)

Calories839 kcal

Fat43 g

Saturates20 g

Carbs83 g

Sugars58 g

Fibre3 g

Protein22 g

Sodium560 mg

Salt1 g

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinecaribbean