Western Caribbean Bread Pudding: History and Origin
Western Caribbean bread pudding is a traditional dessert with deep roots in the culinary culture of the Western Caribbean. This delicious bread pudding, which combines sweet and spicy flavors, is a perfect example of how local ingredients and ancestral cooking techniques merge to create a comforting and history-rich dish. In Latin American countries, this dessert may be known simply as "bread pudding" or with some regional variants that incorporate local ingredients such as plantain.
This pudding is often enjoyed at family celebrations and holidays, and its preparation varies slightly from country to country, adapting to specific tastes and traditions. In places like Puerto Rico, the Dominican Republic, and Cuba, it is common to find similar versions that reflect both European and Afro-Caribbean influences on the region's cuisine. The touch of plantain and honey distinguishes Western Caribbean bread pudding from other traditional puddings in Latin America, providing a natural sweetness and a particular texture that makes it irresistible.
How to Prepare Western Caribbean Bread Pudding
To prepare this exquisite Western Caribbean bread pudding, begin by combining the bread cubes and golden raisins in a large bowl.
In a separate bowl, mix all the remaining ingredients: plantain, honey, skim milk, egg substitute, nutmeg, and vanilla extract. Then, pour this mixture over the bread cubes and raisins.
Gently stir to integrate all the ingredients well and let the mixture rest for 10 minutes so the bread absorbs the flavors.
Coat a 1 1/2-quart baking dish with non-stick spray to prevent sticking during baking.
Distribute the bread mixture evenly in the dish and bake at 350 degrees Fahrenheit for 50 to 60 minutes, or until a sharp knife inserted into the center comes out clean.
Once baked, let the pudding rest for 10 minutes to set.
Serve the Western Caribbean bread pudding hot to enjoy its best flavor and texture. Refrigerate any leftovers to preserve them.
