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Pain Patate Bread Pudding
Servings Prep Time
15servings 30minutes
Cook Time Passive Time
45minutes 10minutes
Servings Prep Time
15servings 30minutes
Cook Time Passive Time
45minutes 10minutes
Ingredients
Instructions
  1. In a sauce pot, combine the ingredients coconut milk through lime zest. Whisk until the butter is melted and combined.
  2. Whisk eggs together, then whisk the milk mixture into the eggs a little at a time until fully incorporated. If you add the milk too fast, the eggs will cook and become scrambled. Make sure you take your time with this step!
  3. Grease 9 by 13 pan or individual ramekins.
  4. Layer bread, bananas, and raisins into the pan. Pour the custard on top and push down until bread is submerged. (I don’t submerge my bread all the way because I like the crunch that I get from the toasted bread.)
  5. Let it sit for about 10 minutes.
  6. Bake at 350 for 30-45 minutes until the custard is set when the top springs back slightly when touched.
  7. Serve with your favorite rum sauce recipe! I used http://www.epicurious.com/recipes/food/reviews/spiced-rum-sauce-105704 with Haitian Barbancourt Rhum!

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