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September 10, 2020
Liberated Bread Pudding with Hot Buttered Rum Sauce
5 Cups Liberated® Cashew Bread, cubed/dehydrated
4 Cups Liberated® Coconut Flourless Bread, cubed/dehydrated
2 ½ Cups Coconut Milk, regular
¼ Cup Ghee
1 tsp Cinnamon, ground
1 tsp Vanilla Extract
2/3 Cup Raisins or Dried Unsweetened Cranberries
2 tbsp Rum, light
4 Eggs, beaten room temperature
1/3 Cup Coconut Cream, no water,
½ Cup Honey, clover or any light honey will do
½ Cup Ghee
Cube bread (think over-sized croutons), and scatter onto a parchment lined baking tray. Dehydrate bread cubed on low heat (220°F) until bread is dry, but not toasted—you don’t want to brown it. In a medium sized sauce pan, pour coconut milk, buckwheat honey, cinnamon and vanilla and bring to a slight simmer—stir consistently. Once honey is thoroughly incorporated, remove from heat and add raisins and 2 tbsp rum. Set aside to let the raisins (or dried cranberries) re-hydrate and plump up! Remove bread cubes from the oven and turn the oven up to 325°F. Transfer bread cubes into a large mixing bowl and pour the raisin mixture over cubes. Stir to evenly coat. Let the bread cubes rest for 30 mins. While bread is marinating, in a separate container beat 4 eggs and set aside. Now to make the sauce.
For the sauce, melt coconut cream, ghee and honey in a small saucepan. Once honey is fully incorporated, add 2 tbsp rum and remove from heat. This will be poured onto each slice of bread pudding after it’s been cooked and just before it’s served.
After 30 minutes, pour beaten eggs over bread and mix again. Butter a 9-inch square dish and transfer bread pudding mix into baking dish. Bake for 40 mins or until top is browned and center is set.
Let pudding rest for at least 30 minutes before cutting. Pour warmed buttered rum sauce over each slice just before serving.
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