Pan Bollo — Island-Style Bread Pudding

Information

A dense, moist island-style bread pudding made with day-old bread, milk, raisins, vanilla and warm spices. Family recipes vary across the ABC islands. This version includes optional rum-soaked raisins. Allow 30 minutes for soaking and 30 minutes for cooling.

Ingredients

• 400 g day-old white bread, torn into small pieces
• 750 ml whole milk
• 150 g sugar
• 3 large eggs
• 75 g unsalted butter, melted, plus extra for greasing
• 125 g raisins
• 2 tablespoons rum or water, for raisins
• 1 can of fruit cocktail. 
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Preparation

1. Soak raisins in rum or water for 30 minutes. In another bowl, soak bread in milk for 30 minutes, then mash thoroughly into a thick mixture.
2. Heat oven to 175°C (350°F). Grease a 23 x 33 cm baking dish.
3. Whisk eggs with sugar, melted butter, vanilla, cinnamon, nutmeg and salt. Put desired amount of fruit cocktail.Stir into the softened bread, then fold in the raisins and their soaking liquid.
4. Spread in the dish and bake 50–60 minutes until browned and set in the center; a thermometer in the center should reach at least 71°C (160°F). Cover loosely with foil if browning early.
5. Rest 30 minutes before cutting into 12 portions. Serve warm or chilled. Refrigerate within 2 hours and keep covered at 4°C or colder for up to 3 days.