Jamaican Bread Pudding
Total Time
I think you’ll really like my bread pudding recipe, especially if you’re a creative cook. That’s because it’s so easy to jazz it up…
You may not think that Bread Pudding is a Jamaican dessert, but you have to remember that Jamaica was a colonial country run by the British for a long time. As a result a lot of our food has English influences or origins, like bread pudding. For me, what makes my recipe Jamaican is the combination of spices we love and, of course, a tablespoon of Jamaican white rum for pizzazz! When I was young we’d have to buy stale bread to make bread pudding because, with a house full of kids, fresh bread never got a chance to go stale in our home. Today I like to use a crusty Italian loaf; but fresh or stale, you can use any white bread.
I think you’ll really like my bread pudding recipe, especially if you’re a creative cook. That’s because it’s so easy to jazz it up with a cup of your favourite nuts or fruit like chopped apples, pears or pineapple … blueberries and raspberries are really nice too. Feel free to experiment; this recipe is very forgiving. The best thing about it is that it tastes as good the next day as it does warm out of the oven topped with ice cream, fruit or, our family favourite, warm English custard! – Mama Fay
Jamaican Bread Pudding Recipe
Ingredients
- 10 thick slices of White Bread fresh or stale
- 1/2 cup Raisins
- 2 tsp Cinnamon
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 6 Eggs beaten
- 3/4 cup White Sugar
- 1 Tbsp Vanilla
- 3 cups luke-warm Milk
- 1/4 cup butter or margarine melted
- 1 Tbsp Jamaican rum
Instructions
- Cut bread into 1-inch cubes and place in large bowl
- Add raisins, cinnamon, allspice, nutmeg and salt to bowl and stir
- In another bowl, whisk eggs, sugar and vanilla
- Add warmed milk, melted butter and rum to egg mixture and stir
- Add liquid mixture to bread and stir until bread is wet
- Pour mixture into a greased 9-x13-inch baking dish and let sit for 15 to 30 minutes
- Place dish into a preheated 375-degree oven for 30 to 45 minutes or until knife comes out clean.
- Serve warm with ice cream or English custard
Leave a Review
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I used a variety of different breads to use up left overs. I have made bread pudding before so I am confident it will be delicious. Thanks for the recipe
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I added red label wine and Jwray and nephew white rum. I also blended my cherries and raisins along with 4 eggs. I wish I could upload a picture to show the final product. Our palettes are grateful!!!
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Delicious with a little alterations.
I used:
*whole wheat bread instead of white
*brown sugar instead of granulated
*fruit wine instead of rum
* 5 eggs instead of 6
As these were the ingredients that I had available.
Also, I lightly blended the raisons with the milk as my family doesn’t like raisons
And I prayed before I started as I always do when experimenting with new stuff in the kitchen.
It was delicious, my family and friends enjoyed it.
Thank you very much 😊
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Lovely peppered steak, nice one!
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Hmmmmm maybe I used too much bread (also I used hard dough bread) and I used brown sugar instead of white (I don’t like white sugar) but it was very bland. So I added syrup at the end (it helped a lot). However thank you for sharing the recipe. It was my first time, wont be my last. I will try again but no rum (I felt it added an unnecessary weight to it.
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Great curried shrimps! Thanks! I made my own and it was quite tasty and succulent. Keep up the good work.
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I have been making this recipe for years. It’s amazing! Thank you so much!
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I’ve tried several of your recipes. This one has been tried and true for years!
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I’ve been making this recipe since 2013. Almost 13 years later I’ve never used another recipe for curry chicken. I love it and wouldn’t change a thing.
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My bread pudding turned out so beautiful, thank you so much for this recipe!!