It only takes a few words to sum up this scrumptious dish.
Rum. Raisins. Cinnamon. Matzah?
Ok. So I know I’m a little late with this one, but it was too good not to share. Bookmark it for next passover – or use up your extra boxes of matzah with it this weekend. I swear no one will be able to tell you used matzah – seriously!
10 Matzah crackers, broken into small pieces
1 cup golden raisins
2/3 cup light rum, or enough to cover the raisins
3/4 cup brown sugar
6 egg yolks
1 tsp vanilla
2 cups unsweetened vanilla coconut milk beverage
2 Tbsp brown sugar
2 Tbsp granulated sugar
1/4 tsp cinnamon
Spray 8X8 cake pan with cooking spray.
Put raisins in microwaveable measuring cup or bowl. Cover with rum and microwave until hot, about 30 seconds. Let stand until cooled, about 15 minutes. Drain raisins, reserving rum.
Cover matzah bits in water and let stand for 1-2 minutes, until softened. Drain, and squeeze out excess water.
Beat egg yolks and sugar in a stand mixer fitted with a paddle, until combined. Slowly add in vanilla and coconut milk.
Mix in matzah, raisins, and 2 Tbsp of the reserved rum. Spread into cake pan and flatten top, using a rubber spatula. Refrigerate for at least 30 mins but preferably overnight.
Preheat oven to 350 degrees. Whisk together remaining sugars and cinnamon. Bake “bread” pudding for 40 minutes, then remove from oven and pour remaining reserved rum over the top and sprinkle with sugar mixture. Put back in oven for about 20 minutes, or until the sugar is bubbly and brown on top.
Let cool some before cutting into slices and serving – or cool to room temperature – or, as I discovered later, it tastes incredible after being refrigerated for a day as well. So delicious!
This recipe is adapted from the Mad Hausfrau’s matzah bread pudding.