Bob’s Caribbean Bread Pudding

By: Chef Bob Tremayne – Turks & Caicos Aggressor II

1 quart heavy cream
8 egg yolks
3/4 cup sugar
1 can Coco Lopez Coconut Cream
1/2 crushed pineapple 20 oz– drained
1 teaspoon allspice
1 teaspoon cinnamon
1 cup raisins
About 1 1/2 loaves Italian bread cubed into 1 1/2 inch pieces

Heat heavy cream in sauce pan —  do not boil
Whip egg yolks and sugar together in a bowl large enough to hold all ingredients
Slowly pour heavy cream into sugar and egg mixture while using a whip quickly incorporate— not to cook the eggs–if you have scrambled  eggs –nice job, start over

Add the rest of the ingredients except for the raisins, let the liquid be absorbed by the bread cubes if the mixture is still very sloppy add  a bit more bread,  Add the raisins and then pour into the greased 13 x 9 glass deep sided dish.

Put in heated oven at 325 degrees and cook for about one hour.  The Bread Pudding will rise up just a bit when done. Serve hot with ice cream

Enjoy the experience, Love the result!

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