Name: Ponche de crème bread pudding
Prep time: 55 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Caribbean
Ingredients: 50g unsalted butter plus extra for greasing; 400g brioche (slightly stale, if possible), thickly sliced; 25g coconut flakes; 50g raisins; large pinch of freshly grated nutmeg; 50g pecans roughly chopped; 1 tbsp demerara sugar; 4 large eggs; grated zest 1 lime; 410g can evaporated milk; 4 tbsp good-quality dark rum; 1 tsp good-quality vanilla extract; ¼ tsp freshly grated nutmeg; ½ tsp bitters; 397g can condensed milk; coconut ice cream or double cream; 2 tbsp pecans (optional); 2 tbsp coconut flakes (optional)

Home
Recipes
Ponche de crème bread pudding

Ponche de crème bread pudding

Shivi Ramoutar

Save recipe

Serves 6

More effort

Prep: 55 mins

Cook: 40 mins - 45 mins

A star rating of 5 out of 5.2 ratingsRate

loading...

Inspired by a traditional Caribbean spiced drink, this comforting pud is the perfect dessert to bring to a festive dinner party

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Grainy coconut ice cream

A star rating of 2 out of 5.4 ratings

Shukhi – warm beetroot & mushroom salad

A star rating of 4.8 out of 5.4 ratings

Porchetta

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

50g unsalted butter

plus extra for greasing
400g brioche

(slightly stale, if possible), thickly sliced
25g coconut flakes
50g raisins
large pinch of freshly grated nutmeg
50g pecans

roughly chopped
1 tbsp demerara sugar

For the ponche de crème

4 large eggs
grated zest 1 lime
410g can evaporated milk
4 tbsp good-quality dark rum
1 tsp good-quality vanilla extract
¼ tsp freshly grated nutmeg
½ tsp bitters
397g can condensed milk

To serve

coconut ice cream

or double cream
2 tbsp pecans

(optional)
2 tbsp coconut flakes

(optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal839
fat43g
saturates20g
carbs83g
sugars58g
fibre3g
protein22g
salt1.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4 and lightly grease a 20 x 30cm baking dish with a little of the butter.
step 2

First, make the ponche de crème. In a large bowl, using an electric hand whisk, beat the eggs and lime zest for 1-2 mins until light and frothy. Gradually beat in the evaporated milk and rum, then add the vanilla, nutmeg and bitters, and mix well. Stir in the condensed milk and set aside.
step 3

Butter the brioche slices on one side and cut each in half diagonally. Layer half the slices across the base of the baking dish, butter-side down. Pour over half the ponche de crème. Scatter over the coconut flakes, raisins and half the nutmeg, and leave for 15 mins.
step 4

Sprinkle over the pecans and layer the remaining slices of brioche, butter-side up, on top. Pour over the remaining ponche de crème, ensuring it soaks all the bread. Sprinkle over the remaining nutmeg and the demerara sugar.
step 5

Put the baking dish into a roasting tin and pour boiling water into the tin to come halfway up the outside of the baking dish. Carefully put the tin in the oven and bake for 40-45 mins until the custard is set and the pudding is golden brown. Scatter over pecans and coconut flakes and serve with ice cream or cream.

RECIPE TIPS

TO TRANSPORT

This dessert is best baked from fresh, but the brioche will benefit from a long soak in the custard, making it an ideal dish to take to someone else's house for a dinner party. Assemble and wrap well, then bake at your host’s house. The ice cream will stay frozen for 20-30 mins in a freezer bag, or serve it with double cream.

Recipe from Good Food magazine, November 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now