Ingredients
1/2 cup raisins
Haitian Rum, enough to submerge and soak the raisins
Day old loaf of french bread
1 stick unsalted butter
Kremas Custard:
4 egg yolks
8 oz heavy whipping cream
8 oz cans of sweetened condensed milk
8 oz can unsweetened coconut milk
8 oz can cream of coconut
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 star anise, ground
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 lime, zest and juice
pinch salt
Icing:
1 cup powdered sugar
1/4 cup coconut milk
4 ounces cream cheese, at room temperature
1 teaspoons pure vanilla extract
1 lime, juiced
3 tablespoon water, plus extra, as needed
Directions
In a small bowl, soak the raisins in the dark rum.
Coat baking pan using the stick of butter.
Melt the remaining stick of butter in a sauce pan.
While the butter is melting cut the loaf of bread into 1 inch chunks. Transfer bread into a bowl, and pour melted butter over the bread. Set aside.
In a mixing bowl, lightly beat the eggs until just broken.
Strain and reserve the rum from the raisins. Mix together 1/2 of the raisins, all of the rum, and all of the remaining ingredients through the pinch of salt.
Pour the custard mixture over the bread. Make sure that every piece of bread is crushed, coated, and submerged in the custard.
Pour this mixture into the buttered baking pan. Top with the remaining raisins. Cover with plastic wrap and place in the refrigerator for at least 8 to 12 hours to allow the bread to fully absorb the custard.
Preheat oven to 350 degrees F.
Bake at 350 degrees for 60 minutes, or until top is golden brown and edges pull away from the pan. Allow to cool about 10 minutes. Custard will completely set during cooling.
While the bread pudding is baking prepare the icing.
In a food processor, combine All of the ingredients except the water. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Pour the icing over the bread pudding and allow to set for 20 minutes or more before slicing.
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