Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Mad Hungry, November 2010, Mad Hungry, November 2010
good recipe but i had to make a lot of tweaks.
`1) whether or not you add rum to the batter poured over the bread doesn't make a difference, as the rum wil jus evaporate out while baking. save your rum for the glaze
2) added 3 tablespoons melted butter to the soaking bread as well (butter makes everything better! ....well.......everything except your heart) lool
3) the glaze recipe was trash. too much water and too much rum. it was so runny...i was looking for a thicker glaze...so i ended up having to thicken it with 2 teaspoons of confectioners sugar and 2 teaspoons of coconut flour whisked in...and had it boiling for like 30mins almost as i was trying to thicken. in the future, i'll make the glaze as my mom taught me.......use only like 8 tablespoons of h2o, 10 tablespoons rum (in my defense...i was born, raised and still live in Jamaica and we consume a fair amount of rum), 2 tablespoons butter and 2 tablespoons sugar....you can add more if you want more glaze than this...but add a tables spoon at a time to adjust the amount to your liking.
Although i love baking, my sweeth tooth isn't very sweet....but i figure you can sub the sugar for agave or maple syrup inf you wish and a little more water for the right consistency.
let that simmer on low heat while stirring...