THURSDAY, APRIL 7, 2022 14 Serves 6–8 6 slices French or other day-old bread 1 cup cooked ackee and codfish 1 cup callaloo (cooked) 1 ½ cups coconut milk 1 cup sour cream 6 eggs 1 tablespoon mustard Salt and pepper to taste Preheat oven 350 degrees Fahrenheit. Grease a 9x13 inch glass baking dish. Place bread slices around baking dish and intersperse ackee & codfish and callaloo among bread. In a mediumbowl, whisk eggs, milk, sour cream, salt, pepper and mustard. Pour mixture over bread slices, gently press down the bread slices to ensure that they are absorbed by the liquid. Sprinkle with paprika if desired. Bake for 45-50 minutes, or until a knife inserted in the centre comes out clean. Substitutions: canned ackee and callaloomay be substituted if the fresh produce is unavailable. Curry paste can be used instead of mustard. Homemade sour cream can be substituted for store bought by mixing a cup of whole milk with 1 teaspoon lime or lemon juice. – Marrion Mills-Edwards EASTER COOKBOOK | THURSDAY, APRIL 7, 2022 INGREDIENTS DIRECTIONS ACKEE CODFISH AND CALLALOO BREAD PUDDING
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