GOOD bread, a staple in our kitchens from sandwiches and quick breakfasts to light lunches and dinners. Yet sometimes we forget how delicious bread can be when used as an ingredient in a sumptuous bread pudding or a spicy appetiser.
With the availability of different types of bread to tempt us, be it sourdough, multigrain, wholegrain and our local hops bread, there is a good chance that there would be leftover bread; so, don’t throw it out, use it up in any of the following recipes!
Peppery Caribbean bruschetta
4 tomatoes, seeded and diced
4 cloves garlic minced
2 tbs chopped fresh basil, parsley and cilantro (chadon beni)
salt and freshly ground black pepper to taste
½ tsp ground chilli pepper
10 slices Italian or French bread
¼ cup extra-virgin olive oil
⅓ cup, freshly grated Parmesan cheese
In a small bowl combine tomatoes with garlic, herbs, salt and pepper and chilli pepper.
Pre- heat oven to broil.
Lightly brush bread on one side with olive oil.
Broil for 1 to 2 minutes or until crisp and browned.
Reduce heat to 425 degrees.
Turn bread slices over and spoon tomato mixture over each slice.
Sprinkle with cheese and bake for 8 to 10 minutes or until heated through.
Makes 10 servings.
Island bread pudding with caramel rum sauce
1 cup evaporated milk
1 cup milk
1 vanilla pod or
1 tsp vanilla
½ cup granulated sugar
4 eggs, beaten
1 tbs rum (optional)
2 tsp cinnamon
½ tsp nutmeg
2 butter bread or 1 large
½ cup raisins
Preheat oven to 350F
Combine both milks in a saucepan, scrape seeds from vanilla pod and add to milk, bring to a simmer.
Turn off and leave for 10 minutes.
Whisk together sugar and eggs, then whisk in warm milk, and spices.
Stir in rum.
Remove crust from bread, cut into 1-inch cubes, place in large mixing bowl, pour custard mixture over and stir gently.
Stir in raisins.
Turn into a well-greased glass baking dish, about 12×8 inches.
Bake for 40 minutes until firm and golden.
Serve warm with caramel rum sauce
Caramel rum sauce
Melt one cup brown sugar in a heavy saucepan and cook until sauce turns deep amber in colour.
Carefully add one cup evaporated milk or light cream, stir and cook on a low heat until smooth and thick.
Stir in one quarter cup dark rum.
Makes 1½ cups
Oriental shrimp toasts with water chestnuts and mushrooms
6 water chestnuts
1 tbs parsley
1 tsp minced garlic
1 tbs chopped ginger
2 black Chinese mushrooms, soaked in hot water for 30 minutes
1 tsp sesame oil
2 tsp Chinese chilli sauce
2 egg whites
1 tbs cornstarch
1 lb shrimp, peeled and deveined
1 tsp salt
Vegetable oil for frying
6 slices white bread, lightly toasted.
In a food processor process all ingredients except bread to a paste-like consistency.
Trim crusts from bread.
Paste bread with filling to about 1½-inch thickness.
Cut into squares or triangles.
Heat oil in a large frying pan, fry toasts until golden on both sides, drain and serve with soy sauce or plum sauce.
Makes 24 pieces
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