Jamaican Bread Pudding
Jamaican Bread Pudding is the ultimate comfort dessert, combining buttery bread, warm Caribbean spices like cinnamon and nutmeg, sweet raisins, and a hint of dark rum. It's crispy on top, soft and custardy in the middle, and packed with island flavors that make every bite feel like a warm hug. Perfect for family gatherings, holidays, or anytime you crave a truly special treat.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- 9x13-inch baking dish
- Measuring cups and spoons
- Sharp knife and cutting board
Ingredients
- 10 cups day-old bread cut into 1-inch cubes (challah, brioche, or white bread work best)
- 4 large eggs
- 2 cups whole milk 480ml
- 1 cup coconut milk 240ml
- 1 cup granulated sugar 200g
- ½ cup packed brown sugar 100g
- ½ cup melted butter 113g
- ¼ cup dark rum or 2 teaspoons rum extract plus ¼ cup milk
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 cup raisins
- ½ cup sweetened shredded coconut
- 2 tablespoons butter cut into small pieces (for topping)
Instructions
- Cut day-old bread into 1-inch cubes, leaving crusts on. Spread on baking sheets and let dry at room temperature for 2-3 hours, or toast in a 250°F oven for 10-15 minutes until slightly crisp. Transfer to a large mixing bowl.
- In a medium bowl, whisk eggs until frothy. Add whole milk, coconut milk, granulated sugar, and brown sugar; whisk until dissolved. Pour in melted butter, rum, and vanilla; whisk until creamy and uniform.
- Sprinkle cinnamon, nutmeg, allspice, and salt over the custard. Whisk thoroughly until spices are evenly distributed and no clumps remain.
- Pour custard over bread cubes. Add raisins and shredded coconut; gently toss to coat. Press down with the back of a spoon and let sit 15-20 minutes, pressing occasionally, until bread is saturated but not falling apart.
- Preheat oven to 350°F. Grease a 9x13-inch baking dish. Transfer soaked bread mixture to the dish, spread evenly, and press down gently to remove air pockets. Dot top with butter pieces.
- Bake on the middle rack for 40-45 minutes, checking at 35 minutes. Pudding is done when top is golden and crispy and a knife inserted in the center comes out mostly clean. Tent with foil if browning too quickly. Cool at least 15 minutes before serving.
Notes
- Use the right bread: Challah, brioche, or French bread work best because they have a rich, buttery texture that holds up well to the custard.
- Don't skip drying the bread: Fresh, soft bread will turn to mush; slightly dried bread creates that perfect texture contrast.
- Let it soak: Give the bread at least 15-20 minutes to absorb the custard mixture for maximum flavor and texture.
- Check for doneness: The center should still have a slight jiggle when you shake the pan, but a knife should come out mostly clean.
- Serve it warm: This pudding is best enjoyed warm or at room temperature when the flavors are most vibrant.
- Adjust the rum: Feel free to add more or less rum based on your preference, or use rum extract for a family-friendly version.
- Mix up the dried fruit: Try dried cranberries, chopped dates, or dried pineapple instead of raisins for variety.
- Make-ahead: Assemble the entire dish, cover tightly, and refrigerate overnight. Add 10-15 minutes to baking time since it starts from cold.
- Storage: Store leftovers covered tightly in the refrigerator for up to 5 days. Flavors deepen and improve after a day or two.
- Freezing: Wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 56gProtein: 8gFat: 14gSaturated Fat: 8gCholesterol: 95mgSodium: 285mgFiber: 2gSugar: 35g
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