Ackee Bread Pudding
A rich bread pudding made with croissants and brioche baked in a sweet ackee custard
Ingredients
- 8 cups Bread cubed (as mentioned I used brioche and croissant but you can use whatever you like)
- 1 1/2 cups Milk
- 1 cup Parboiled ackee
- 3 eggs
- 3/4 cup Cane sugar
- Splash vanilla extract
- Splash almond extract
Instructions
- Preheat oven to 350F
- To make the custard: blend together all the ingredients except for the bread
- Put the cubed bread into a large mixing bowl then pour over the custard, stir gently so all the bread is coated and has a chance to soak up the custard
- Spray or butter an 8 inch square baking dish and pour soaked bread into it.
- Cover with foil and bake for 40 to 60 minutes, removing the foil at the 30 minute mark. When done the pudding will puff up at the centre.
Notes
Tip: I usually like to leave the bread to soak overnight in the custard. However, if I'm short on time, I'll let it soak for as long as it takes the oven to preheat