Before I can even begin to talk to you about this fantastic recipe for Pain Patate Bread Pudding, I have to tell you about my recent trip to Haiti!
In December I went to Haiti to not only visit my family, but also to volunteer at an orphanage for handicapped children. When we got to the orphanage, I had the opportunity to help feed the children who couldn’t feed themselves.
This may sound like a small thing, but to me, with my nutrition degree, I was able to understand how important it is find people to care for these children who can’t care for themselves. I also was able to relate what I learned in class about feeding children with disabilities to real life.
Being able to not only feed the kids, but to bond with them through that feeding was amazing.
In other news… in Haiti, one of the most common desserts is called Pain Patate. If you have no idea what this is or what it even means, it literally means “potato bread” and it is a baked potato pudding with raisins, coconut milk, and other delicious flavors. What I set out to do, was take this recipe that can be annoying and time consuming to make and translate it into a bread pudding.
The bread becomes the carrier for the Caribbean flavors of ginger, nutmeg, coconut, and lime all while having the soft texture of a bread pudding. To make this even better, I know… you didn’t think it was possible! I topped it off with a rum sauce that I made with Haitian Barbancourt Rhum which brought this to the next level. This is the recipe I used: Rum Sauce
You probably don’t have Haitian rhum so feel free to use whatever rum you have.
Even if you’ve never tasted Pain Patate, I highly suggest that you try out this recipe and taste the flavors of the Caribbean.