Bread Pudding

• 2 tbsp butter
• 3 large very ripe plantains (black skins)
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp ground nutmeg
• 1 loaf day-old bread, thinly sliced
• ½ cup non-fat milk
• 1 egg
• 1 can (14 oz) sweetened condensed milk
• nonstick cooking spray

Rum Sauce

• 2 tbsp butter
• ½ cup brown sugar
• 1 cup milk
• 1 tbsp cornstarch
• 3 tbsp white rum

Equipment

• 6" x 10" (or 8"x 8") baking pan or dish

Make Bread Pudding

1. Preheat the oven to 350°
2. Coat 6" x 10" (or 8" x 8") baking pan or dish with nonstick cooking spray
3. In a skillet over low heat melt the butter then add the plantains, squeezing them from their skins into the pan
4. Add the sugar and spices and cook everything together, about 5 minutes
5. In a large bowl, whisk together the non-fat milk, sweetened condensed milk and eggs
6. Arrange a layer of bread slices on the bottom of the pan, then add half of the cooked plantain mixture, spreading to cover the bread
7. Pour half of the egg mixture over the top
8. Repeat with another layer of bread and plantains. Pour the remaining egg mixture over the top
9. Bake for about 30 minutes or until golden brown

Make Rum Sauce        

1. Melt butter in a saucepan over medium heat
2. Mix the cornstarch and sugar together and stir into the butter until combined
3. Add the milk and cook stirring frequently until the mixture boils and thickens, 3-5 minutes
4. Remove from heat, and stir in rum

Slice & Serve

1. Allow the bread pudding a few minutes to cool, then cut into small pieces, drizzle with rum sauce and serve. (If rum sauce has cooled, a few seconds in the microwave will warm it right up)