Jamaican Bread Pudding

What do Caribbean people do with leftover bread?

We make Jamaican bread pudding of course.

Jamaican bread pudding is one of those comforting, homestyle desserts that reminds you of warm family gatherings and Sunday dinners.

It’s a dessert that uses simple ingredients to create something truly delicious, with a Caribbean twist that makes it special.

If you love creamy, rich desserts, this bread pudding is for you!

What is Jamaican Bread Pudding?

Jamaican bread pudding is a classic dessert that turns leftover bread into a delicious, custard-like treat.

In Jamaica, bread pudding is known for its rich texture, warm spices like cinnamon and nutmeg, and the option to add a bit of Jamaican rum for extra flavor. It’s made by soaking stale or day-old bread in a mixture of milk, eggs, sugar, and spices, then baking it until it’s soft, warm, and golden.

The result is a moist, flavorful dessert that’s perfect on its own or with a drizzle of caramel sauce, vanilla ice cream, or a simple rum glaze.

What’s the Best Bread for Jamaican Bread Pudding?

Hard Dough Bread: This is a Jamaican bread with a dense and chewy texture, which holds up well in bread pudding.

Brioche or Challah: They are soft, slightly sweet, and absorb the custard beautifully, giving you a richer bread pudding.

French Bread or Baguette: These breads are a great option for a slightly firmer bread pudding. Just make sure they’re a bit stale for best results.

Any Stale Bread: Bread pudding is a great way to use stale bread, so if you have leftover white bread, whole grain, or even some rolls, feel free to use them.

Using slightly stale bread works best because it absorbs the milk mixture more effectively, giving you a soft, custardy pudding.

Rum or No Rum?

With Rum: Adding a tablespoon or two of Jamaican rum to the custard mixture brings out the Caribbean flavors and makes the dessert feel extra special. Dark rum or spiced rum works best for adding depth.

Without Rum: If you prefer to skip the rum, you can still enjoy a delicious bread pudding. Just replace the rum with more milk or a splash of vanilla extract for extra flavor.

If you’re serving this to kids or anyone who doesn’t consume alcohol, leaving out the rum is a great choice, and the dessert will still be just as delicious.

Jamaican Bread Pudding Recipe

Ingredients

• 4-5 cups stale bread
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 2 tablespoons butter
• 1-2 tablespoons Jamaican dark rum
• 1/2 cup raisins

Instructions

Prepare the Bread: Cut the bread into 1-inch cubes and set it aside. If the bread is not stale, use lightly toast it in the oven at 300°F for about 10 minutes to dry.

Soak the Raisins (Optional): If using raisins, soak them in rum or warm water for 10-15 minutes to plump them up. This step enhances the raisins and makes them juicy.

Make the Custard Mixture: In a large mixing bowl, whisk together the milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, salt, melted butter, and rum (if using) until smooth and well combined.

Combine the Bread and Custard: Add the bread cubes to the custard mixture, gently pressing down with a spoon to ensure all the bread pieces soak up the liquid. Let it sit for 10-15 minutes to allow the bread to absorb the flavors fully.

Add the Raisins: If using raisins, drain them and gently fold them into the bread mixture.

Prepare to Bake: Preheat your oven to 350°F (175°C). Grease a baking dish (8×8-inch works well) with a little butter or non-stick spray.

Bake the Bread Pudding: Pour the bread mixture into the prepared baking dish, spreading it evenly. Bake for 40-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the bread pudding to cool for a few minutes before serving. It’s delicious served warm, and even better with a scoop of vanilla ice cream or a drizzle of caramel or rum sauce.

Storage Tips for Jamaican Bread Pudding

Refrigerate: Store leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. Bread pudding tastes great reheated, so don’t worry if you make extra!

Freeze: For longer storage, bread pudding can be frozen. Wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It will keep well in the freezer for up to 2 months.

Reheat: To reheat, you can warm individual portions in the microwave for about 30-60 seconds. If you’re reheating a larger portion, use the oven at 300°F for about 10-15 minutes until heated. Adding a little splash of milk before reheating can help keep the bread pudding moist.

Wrapping Up

Jamaican bread pudding is a simple, comforting dessert perfect for family dinners, gatherings, or just a cozy treat at home.

Its rich, custardy texture, warm spices, and optional touch of rum make it an irresistible Caribbean favorite.

More Caribbean Dessert

• Trini Coconut Drops Recipe
• Caribbean Coconut Tarts Recipe
• Old Fashioned Caribbean Sugar Cake Recipe
• Trini Black Cake Recipe