June 28, 2017

Jamaican Bread Pudding: Many of 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!


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

1. Cut bread into 1-inch cubes and place in large bowl
2. Add raisins, cinnamon, allspice, nutmeg and salt to bowl and stir
3. In another bowl, whisk eggs, sugar and vanilla
4. Add warmed milk, melted butter and rum to egg mixture and stir
5. Add liquid mixture to bread and stir until bread is wet
6. Pour mixture into a greased 9-x13-inch baking dish and let sit for 15 to 30 minutes
7. Place dish into a pre-heated 375-degree oven for 30 to 45 minutes or until knife comes out clean. Serve warm with ice cream or English custard

Makes 10 servings
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I’ve been cooking Jamaican food for my family for more than 50 years! Now I'm teaching my daughter Angela and you how to cook my treasured family recipes! I'm happy to be of service and love hearing from you so don't forget to leave a comment below.



  • Reply
    November 27, 2012

    Ms. Fay i made this on Sunday and in no time it was all gone! it was wonderful. Thank you soo much , i will try some more of your rrecipes soon. cant wait.

  • Reply
    December 2, 2012

    Hi Ms. Fay, I made the bread pudding today and it is awesome. My husband says I need to make it often. AND I am curling my toes!

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      December 2, 2012

      Hi Alison!
      I love it! Yes, if it makes your toes curl you know it’s good. Thank you for sharing. Blessings, Fay

  • Reply
    December 4, 2012

    Ms Fay! What have you gotten me into? I’ve made two of your bread puddings since Dec 2, and my husband wants me to make a third one tonight… I downsized the recipe to make a 9×9 pudding so nothing would be wasted since it’s just two of us, but I hardly get any – he eats it for breakfast and supper, and whenever! I will be making a bigger one tonight… it’s all good. Thank you!

  • Reply
    December 13, 2012

    Hi ms Fay thank you for your site. I tried this pudding and it was amazing it was so easy . I m going to do sorrel now. Thank you may the GOod Lord continue to bless you and your family..

  • Reply
    February 10, 2013

    Would you mind posting or sending the recipe for the sauce? Not sure what English custard is but the sauce that you have on top of yours (in the picture) sure looks great.

  • Reply
    May 2, 2013

    Hi Ms Fay, where I live now, I can’t find allspice is there a substitute I can use or can I leave it out? Thanks.

    • Reply Cook Like A Jamaican
      Cook Like A Jamaican
      May 12, 2013

      Hi Kerri,
      If you can’t find allspice you can just leave it out. There really isn’t a substitute and, though it enhances the flavour, the pudding will still taste great! Fay

  • Reply
    January 25, 2015

    Hi Fay, I used your recipe today and baked two round baking tins of bread pudding. I like to blend my fruit mix, and I also used evaporated milk with the cow’s milk, and finally I used brown sugar instead of white sugar. I am not going to let it bake for 45 minutes, because, I don’t want the bread pudding too over-bake. I will let you know how my bread pudding came out, and how it taste. Thank you for your recipe and post.

    • Reply Fay & Angela
      Fay & Angela
      January 28, 2015

      Hi Victor,
      I love it when cooks get creative! How did the pudding turn out? Fay

  • Reply
    August 22, 2015

    Hi Fay – do you have a crab recipe? I had one made with whole milk. I would like to have a recipe of a West Indian Crab Soup. Thanks Jean

    • Reply Fay & Angela
      Fay & Angela
      September 8, 2015

      Hi Jean,
      Thanks for getting in touch. I actually don’t have a family recipe for crab soup, but it’s one worth researching. Stay tuned! Fay

  • Reply
    Jenean Graham
    July 9, 2016

    Hello Ms. Fay, I made this bread pudding awhile back and I only had 1 slice which wasn’t enough. I am making it again today for my “pokeno game party” and I know they will love it as much as my family did. Thanks for all your great receipes, they are all excellent.

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