Chef Si's Coquito Bread PuddingEdit Post
Contributed by on Jan 21, 2019
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DrinkWire is Liquor.com’s showcase for the best articles, recipes and reviews from the web’s top writers and bloggers. In this post, Rashaun Hall offers a bread pudding twist.
I am not a chef but I luckily have some amazing friends like who are. Chef Simon Paul and I have been talking about collaborating on something for months now. This Boozy Food Contest was just the kick in the pans (rimshot) that we needed to get started.
A few months back, I introduced Chef Paul to Devil's Reef Cinnamon Spiced Rum to see what he might come up. The result was moist dessert that was a hit this holiday season. Bon appetit and cheers!
- 16 slices Brioche Bread (day old), cut in 3⁄4-inch cubes
- 1 cup milk
- 3 cups Coquito
- 3 eggs
- 2 cups of sugar
- 2 tablespoons of vanilla extract
- 1 teaspoon of cinnamon
- 1⁄2 teaspoon of nutmeg
- 8 tablespoons of butter, melted
- 1 cup of raisins
- Rum Glaze
- 2 egg yolks
- 1 stick of butter, softened
- 1 cup of sugar
- 1⁄2 cup of Coquito, to taste (He used Brandon's Coquito)
- 2 tablespoons of Cinnamon Rum (He used Devil's Reef)
- Preheat oven to 350 degrees F.
- With an electric mixer on high speed, beat eggs with sugar until thick and pale.
- Stir in the vanilla, cinnamon, nutmeg, butter and raisins to the egg mixture. 4.
- Pour egg mixture over bread and stir well.
- Let stand for 10-15 minutes.
- *It is important to allow the bread to absorb the egg mixture
- Transfer the mixture to a greased baking dish.
- Bake until a knife comes out clean, from the center (about 45 to 50 minutes)
- Let it slightly cool in the dish.
- With an electric mixer, beat egg yolks until thick and pale.
- Add the butter and sugar.
- Slowly add the Coquito and rum
- Continue beating constantly with the mixer, until the glaze thickened.