Chef Roberto’s Sugar Cane Bread Pudding

Ingredients:

½ loaf of Cuban bread
1 qt. fresh warm milk
2 cups sugar cane juice
1 stick of butter (melted)
3 fresh eggs (beaten well)
1 cup granulated sugar
1 teaspoon of vanilla flavor
1 teaspoon of allspice
¼ cup of rum
¼ cup brown sugar

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl place the warm milk, 3 eggs, 1 cup of sugar cane juice, ½ stick of the butter, vanilla and allspice. Mix slowly and reserve
3. Slice the Cuban bread into 1 inch slices and place in the mixture until bread is soaked and can be easily pulled apart.
4. Carefully incorporate bread in to reserved liquid in a 2-inch baking dish. Place that dish in a larger dish (Bain Marie) and bake at 350 until firm (about 25 minutes)
5. In a sauté pan place the remainder of the butter and sugar cane juice. Bring to a boil, reduce liquid by half then add the brown sugar, continue boiling until the sauce begins to thicken and reduce. Add rum and whisk. Be careful as the alcohol can flame.
6. Cut pudding into desired portions and top with sauce.