Preheat the oven to 350 degrees F (180 degrees C).
Cut off the stem part of the
, then rest that flat side down on your counter and cut into wedges. Peel the skin off with a potato peeler or sharp pairing knife.
The final step is to remove the sort of spongy center (almost like the continuation of the stem), so you’re left with a wedge that all breadfruit meat.
Rinse with cool water, place in a deep pot and cover with water. Bring to a boil, add
Salt (1/4 tsp)
and allow to cook until it’s tender for 20 minutes.
In another sauce pan heat the
Butter (3 Tbsp)
on low heat, then as it melts add the
All-Purpose Flour (3 Tbsp)
and cook for about 4 to 5 minutes.
Evaporated Milk (1 1/2 cups)
, then turn up the heat to medium and whisk. Add the
Fresh Parsley (2 Tbsp)
Scotch Bonnet Pepper (1/4)
Dry Mustard (1 Tbsp)
Monterey Jack Cheese (1/2 cup)
, most of the
Medium Cheddar Cheese (1 cup)
Onions (1/2 cup)
Ground Nutmeg (1 pinch)
Ground Black Pepper (1/4 tsp)
Cook for a few minutes until you have a thick and smooth sauce.
Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
Sprinkle on the rest of the grated cheese on top.
Place on the middle rack of a preheated oven and bake for about 30 minutes.
Let it cool for a few minutes, then dig in!