These seeds are from the Aframomum melegueta plant, and it is an herbaceous perennial plant found in West Africa and is part of the ginger plant family. Grains of Paradise is commonly referred to as alligator pepper, melegueta pepper, guinea grains and guinea pepper. The pepper provides a warm, spicy bite with slightly bitter overtones. Today the spice is used for flavoring certain types of drinks, most notably some aquavit, beers and gin, and can also be sued to flavor vinegar.
Enjoy your afternoon break with this Rum Raisin Bread Pudding with Grains of Paradise recipe.
- 2 cups loosely packed raisins
- 2 large apples, peeled and coarsely grated
- 3/4 cup dark rum
- 1 Tbsp vanilla extract
- 13 cups bread cubes
- 1 Tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp, grated in a pepper mill or crushed with a mortar and pestle
- 1 quarter whole milk
- 1 cup granulated sugar plus 1/4 cup for pan prep
- 8 large eggs
- 1/4 cup sugar
- Toss together the raisins, rum, vanilla and grated apples. Set aside for at least 30 minutes to allow the raisins to plump.
- Butter a 13x9 inch baking pan.
- Sprinkle a 1/4 cup of granulated sugar into the buttered baking pan and shake the pan to coat the butter with the sugar.
- Toss the bread cubes and spices in a large mixing bowl.
- Whisk together the milk, eggs and sugar in a large pitcher.
- Toss the raisin mixture into the bread cubes, making sure the fruit is evenly distributed.
- Transfer the bread mixture to the prepared pan.
- Pour the custard evenly over the bread cubes.
- Allow the bread cubes to sit for 15 minutes to absorb the custard.
- While the bread soaks, preheat the oven to 325 degrees Fahrenheit.
- Sprinkle a 1/4 cup of granulated sugar evenly over the surface of the bread.
- Bake until the custard is set in the middle, about 30 minutes.
- If you'd like the top to be extra brown and crunchy, run under the broiler when it's finished baking.
- Serve warm.