Angostura Banana Rum Raisin Bread Pudding topped with Ponche De Crème Ice Cream and Orange Bitters Caramel Sauce

Surely a decadent treat that demands the respect of all Dessert Lovers. Perfect around Christmas time when you would like to foster that family spirt by boozing all around you with some classy plating showcasing a warm bread pudding studded with rum soaked raisins, bananas, rich Ponche De Creme IceCream and a sweet Caramel Sauce to create sensational textures on the pallete.

Hope You try and enjoy this masterpiece I hold dearly to my heart.

Chef Jason.

Angostura Banana Rum Raisin Bread Pudding topped with  Ponche De Crème Ice Cream and Orange Bitters Caramel Sauce

Yield: 12 – 3 Oz Portions

Ingredients Needed

For The Bread Pudding

  • ·         2 Cups granulated sugar
  • ·         6 large beaten eggs
  • ·         4  Cups milk
  • ·         2 Tsps. Vanilla extract
  • ·         1/3 Cup of Angostura 1919 Dark Rum
  • ·         1 Tsp of Cinnamon
  • ·         ½  Tsp of nutmeg
  • ·         6 Dashes of Angostura Aromatic Bitters
  • ·         ½  Cup of Raisins
  • ·         5 Bananas Medium Diced
  • ·         5 cups Cubed Hops Bread 

Method

Preheat the oven to 350 degrees F.

Grease lightly a 10 x 9 Inch baking Dish with Vegetable Oil

In a large bowl whisk together granulated sugar, eggs, milk, vanilla, rum, cinnamon, nutmeg, Angostura Aromatic Bitters and raisins.  Then add cubed bread into custard egg mixture  together with Bananas. Stir to combine and let sit for 1 minute to allow egg custard to absorb into bread.

Pour bread mixture into prepared pan and bake for 25 to 30 minutes, or until set.

Remove from oven, cool and serve warm or room temperature.

Caramel Sauce

Yield: 2 Cups

Ingredients Needed

  • 1 Cup Sugar
  • ¼ Cup Water
  • ¾ Heavy Cream
  • 3 ½ Tbsp Butter
  • 12 Dashes of Angostura Orange Bitters

Method

 Place water and sugar in pot over medium heat until sugar dissolves, then increase heat and bring to boil without stirring. Bring sugar solution to deep amber color

( About 6 – 8 Minutes ).

Remove from heat and whisk in cream and butter.

Return to medium heat and add the Angostura Orange Bitters. Stir and cook for 1 minute. Remove from heat and let cool.

Serve by drizzling caramel atop bread pudding before eating. 

Ponche De Crème Ice Cream

Yield: 2 Pints

Ingredients Needed

  • ·         1 Cup Cream
  • ·         3 Oz Sugar
  • ·         4 Eggs Yolks
  • ·         2 Oz Dark Rum.
  • ·         3 Cups of Ponche De Crème
  • ·         Dash Cinnamon
  • ·         Dash Nutmeg
  • ·         ¼ Cup of Condensed Milk

Method

In a medium sauce pan, place the cream and sugar on low heat and bring to a gentle simmer, (just about when the bubbles break the surface of the cream)

In a separate bowl, add the egg yolks, and ponche de crème and whisk until mixture becomes one.  Add the cinnamon, nutmeg and condensed milk and mix until smooth.

With a small ladle, add some of the warm sugar and cream mixture to the egg yolk mixture and mix to bring to a similar temperature. Do this twice until the egg yolk mixture is warm and then add the rest of the warm cream and sugar mixture to the yolk mixture.

Place back on stove on low heat for three minutes stirring as to prevent scorching.

Strain mixture through a sift, gently stir in the dark rum now, and then pour mixture into a bowl and place in chiller for Five hrs.

Set up your ice cream maker and place the mixture in the churner and set for 20 minutes to 30 minutes depending on the texture you desire.

When done, place ice cream in a bowl and store in the freezer until ready to be served.

 

 

 

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Jason Peru