Aruba is an island slightly larger than Washington, DC, lies 18 mi (28.9 km) off the coast of Venezuela in the southern Caribbean.
Aruba has a very mixed population, the original people were the Indians called the Arawak. The official language is Dutch. English and Spanish are also spoken. The mother-tongue of Aruba is Papiamento, which is a combination of Dutch, Spanish, Portuguese, English and Indian languages.
With the traditional cuisine of the different ethnic groups Aruba offers you a delicious tropical kitchen.
Ingredients for the Bread Pudding
14 slices white bread
1 litre milk (35fl oz = 4 cups)
125 grams unsalted melted butter (4 ounces)
250 grams (8 ounces) brown sugar
1 tablespoon cinnamon
2 tablespoon vanilla extract
125 grams (4 ounces) raisins soaked in rum for at least 24 hours.
25 grams (1 ounce) chopped, toasted, almonds
For Rum Sauce:
1 tablespoon cornstarch
11/2 cup brown sugar
1 cup milk
¾ cup cream
1/3 cup rum
2 tablespoon unsalted butter
1 tablespoon vanilla extract
-Preheat the oven to 350 °F (180 °C). Butter a 24 cm diameter soufflé mould that has 2-3 litres volume
-Cut off the crust from the bread slices. Tear into small pieces and put in a bowl. Add milk, cinnamon and the melted butter and mash with the back of a fork and let the mixture stand for at least 30 minutes.
-Beat the eggs, sugar and vanilla extract in a mixer for about 10 minutes.
-Mix the bread mixture with the egg mixture raisins and almonds, mix well and pour on the soufflé mould.
-Bake in a 350°F (180°C) oven for 45 minutes or 1 hour or until knife blade comes clean, and the top is golden brown.
Mix the cornstarch and the sugar together in a saucepan, on medium heat.
Add the milk, cream and vanilla, stirring constantly. Stir until the mixture almost boils and then reduce the heat. Let simmer for about 4 minutes, stirring occasionally. Remove from heat and stir in butter, vanilla and rum
Pour the rum sauce over the entire bread pudding or over each individual serving.