The island of Aruba has a unique weather pattern. Being the most southerly of the islands that make up the Caribbean Chain, it is well out of the way of the hurricane belt. It is consistently warm, sunny, breezy and dry. Perfect for strolling beaches, bad for storing bread. The results is a nationally beloved pudding based on stale bread crust called pan bollo.
- For Bread Pudding:
- 4 cups small stale white bread pieces
- 2 cups milk
- 1 teaspoon vegetable oil
- 1/2 cup sugar
- 1/2 cup honey
- 6 eggs
- 2 tablespoons vanilla extract
- 1 cup raisins soaked in water or 1/2 cup rum for at least 30 minutes
- 1 cup small dried fruit pieces
- 2 tablespoons baking powder
- For Rum Sauce:
- 1 tablespoon cornstarch
- 1/2 cup sugar
- 1 3/4 cups milk
- 1/3 cup rum
- 4 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
FOR THE BREAD PUDDING:
In a mixing bowl, combine the bread and the milk, mash them together with the back of a fork, and let the mixture soak for at least 1 hour.
Preheat the oven to 350 degrees F.
Use the oil to coat the insides of 2 loaf pans that will hold all the pudding batter. The batter will have a total volume of about 9 cups.
Mix the remaining pudding ingredients into the bread and milk. Pour the mixture into the loaf pans.
Bake the puddings for 1 hour, or until fully cooked and brown on top. Let the pans cool on a wire rack.
FOR THE RUM SAUCE:
In a heavy saucepan over medium heat, mix the cornstarch and the sugar together and gradually add in the milk and rum. Stir constantly until the mixture almost boils. Reduce the heat and simmer uncovered for 3 minutes, stirring occasionally. Add the butter and vanilla. Pour some of the warm sauce onto a serving dish and place a slice of the pudding on top.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
349 calories; 9g total fat; 122mg cholesterol; 260mg sodium; 58g carbohydrates; 2g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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