Growing up, I always thought bread pudding was just a way to use up stale bread until my neighbor Mrs. Chen invited me over for Sunday dinner and served her version of Jamaican bread pudding.
One bite completely changed my perspective. The warm spices, the rum-soaked raisins, and that incredible custard texture made me realize this wasn’t just a leftover dish—it was a celebration.
I’ve been making this jamaican bread pudding recipe ever since that day, tweaking it over the years until I found the perfect balance of sweetness and spice. What makes this version special is the combination of nutmeg, cinnamon, and vanilla that creates layers of flavor you won’t find in traditional bread puddings.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 65 minutes (plus 30 minutes soaking) |
| Servings | 8-10 servings |
| Difficulty Level | Easy |
Why You’ll Love This Jamaican Bread Pudding Recipe
This isn’t your average bread pudding—it’s a Caribbean-inspired dessert that transforms simple ingredients into something extraordinary.
The first time I made this for a potluck, three different people asked for the recipe before dessert was even finished. That’s the magic of Jamaican bread pudding.
Here’s what makes this recipe irresistible:
- Incredible aroma: The combination of nutmeg, cinnamon, and vanilla fills your entire home with the most comforting smell
- Perfect texture: Creamy custard on the inside with slightly crispy, caramelized edges on top
- Foolproof method: Even if you’ve never made bread pudding before, this recipe guides you through every step
- Budget-friendly: Uses simple pantry ingredients and turns day-old bread into an impressive dessert
- Make-ahead friendly: Tastes even better the next day, making it perfect for meal prep or entertaining
- Customizable sweetness: Adjust the sugar to your preference without compromising the texture
- Crowd-pleaser: Appeals to both adults and kids, though the rum adds a sophisticated touch for grown-ups
This pairs beautifully with my healthy pumpkin pie recipe when you’re planning a dessert spread.
Ingredients
The beauty of Jamaican bread pudding lies in how simple ingredients come together to create something spectacular. I’ve learned that using quality dark rum makes a noticeable difference in the final flavor.
For the Bread Base:
- 8 cups (about 1 lb/450g) day-old bread, cubed (white bread, challah, or brioche work best)
- ½ cup (80g) raisins
- ¼ cup (60ml) dark rum or orange juice for soaking raisins
For the Custard:
- 4 large eggs
- 2 cups (480ml) whole milk
- 1 cup (240ml) coconut milk
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
Optional Toppings:
- Whipped cream
- Caramel sauce
- Additional rum for drizzling
- Powdered sugar for dusting
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly. I learned the hard way that a shallow baking dish doesn’t work well—you need something with good depth for the custard to set properly.
Here’s everything you’ll need:
- 9×13-inch baking dish (deep dish preferred)
- Large mixing bowl
- Medium mixing bowl for custard
- Whisk or electric mixer
- Measuring cups and spoons
- Sharp knife for cubing bread
- Small saucepan for soaking raisins
- Aluminum foil
- Cooling rack
Another favorite: Air Fryer Banana Bread Recipe
Recommended Products for This Recipe
After making this Jamaican bread pudding dozens of times, I’ve found a few products that genuinely make a difference in the final result.
1. Le Creuset Enameled Cast Iron Baking Dish
I’ve been using this baking dish for years, and it distributes heat so evenly that your bread pudding cooks perfectly without any burnt spots. The enameled interior makes cleanup a breeze, even with all that sticky custard. It’s an investment, but it’ll last you a lifetime.
2. Madagascar Bourbon Pure Vanilla Extract
The difference between cheap vanilla and quality vanilla extract is night and day in this recipe. This Madagascar vanilla has a rich, complex flavor that elevates the entire pudding. I use it in all my baking now.
3. Thai Kitchen Organic Coconut Milk
Not all coconut milk is created equal. This brand is creamy without being too heavy, and it doesn’t have that tinny taste some canned coconut milk can have. The organic version gives you the cleanest coconut flavor.
4. OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set
These mixing bowls have non-slip bottoms that stay put when you’re whisking—a small detail that makes a huge difference when you’re combining ingredients. The pour spouts are perfect for transferring the custard mixture without spills.
Step-by-Step Instructions: How to Make Jamaican Bread Pudding
I’m going to walk you through each step in detail because getting the technique right makes all the difference between good bread pudding and phenomenal bread pudding.
1. Prepare Your Bread and Soak the Raisins
- Cut your day-old bread into 1-inch (2.5cm) cubes—consistency in size matters because it ensures even soaking and cooking
- Spread the bread cubes on a baking sheet and let them air dry for 30 minutes if your bread isn’t already stale (fresh bread can make the pudding too mushy)
- In a small saucepan, heat the rum (or orange juice) over low heat until just warm—don’t let it boil or you’ll cook off the alcohol
- Remove from heat, add the raisins, and let them soak for at least 15 minutes until they’re plump and have absorbed most of the liquid
- If using rum, you’ll notice the raisins take on this beautiful depth of flavor that infuses throughout the pudding
2. Prepare Your Baking Dish
- Preheat your oven to 350°F (175°C)—accurate temperature is crucial for proper custard setting
- Generously butter your 9×13-inch baking dish, making sure to get into all the corners to prevent sticking
- Set aside while you prepare the custard mixture
3. Make the Custard Base
- In a large mixing bowl, whisk together the eggs until they’re well beaten and slightly frothy
- Add the granulated sugar and whisk vigorously for about 2 minutes until the mixture is pale and smooth—this helps dissolve the sugar completely
- Pour in the whole milk, coconut milk, and melted butter, whisking constantly to prevent the eggs from scrambling
- Add the vanilla extract, cinnamon, nutmeg, allspice, and salt, whisking until every spice is evenly distributed throughout the custard
- The mixture should be smooth and aromatic—if you see any lumps, strain it through a fine-mesh sieve
Read Also: Easy Banana Bread Recipe
4. Combine Bread and Custard
- Place the cubed bread in your prepared baking dish, spreading it out evenly
- Drain the soaked raisins (reserve any leftover liquid for serving) and scatter them throughout the bread cubes
- Pour the custard mixture slowly over the bread, making sure to distribute it evenly—I like to pour it in a zigzag pattern to ensure coverage
- Use a spatula or your hands to gently press the bread down into the custard, ensuring every piece gets soaked
- Let the mixture sit for 15-20 minutes at room temperature to allow the bread to fully absorb the custard—this step is crucial for achieving that perfect creamy texture
5. Bake to Perfection
- Cover the baking dish tightly with aluminum foil—this creates steam that helps the pudding cook evenly
- Place in the preheated oven and bake for 30 minutes covered
- Remove the foil carefully (watch out for the steam) and continue baking for another 15-20 minutes until the top is golden brown and slightly crispy
- The pudding is done when you insert a knife into the center and it comes out mostly clean with just a few moist crumbs
- The internal temperature should reach 160°F (71°C) if you want to be precise with a thermometer
6. Cool and Serve
- Remove from the oven and let it cool on a wire rack for at least 15 minutes before serving
- The pudding will continue to set as it cools, so don’t worry if it seems slightly jiggly when first removed from the oven
- Serve warm with your choice of toppings—I love it with a dollop of whipped cream and a drizzle of the reserved rum-raisin liquid
Tips for The Best Jamaican Bread Pudding
Over the years, I’ve learned several tricks that take this recipe from good to absolutely outstanding. Some of these I discovered through happy accidents, others through unfortunate mistakes.
Here are my tried-and-true tips:
- Use day-old bread: Fresh bread absorbs too much liquid and becomes mushy—I actually leave my bread out overnight on purpose
- Don’t skip the soaking time: Letting the bread sit in the custard for 15-20 minutes before baking ensures every bite is perfectly moist
- Room temperature ingredients work best: Cold eggs and milk can cause the butter to solidify and create lumps in your custard
- Press down gently: Make sure all bread pieces are submerged in the custard mixture, but don’t press so hard you compress the bread
- Test for doneness properly: A knife inserted in the center should come out with just a few moist crumbs—if it’s completely clean, you’ve overbaked it
- Let it rest: Bread pudding needs time to set after baking—cutting into it immediately will give you a soupy consistency
- Adjust spices to taste: If you love nutmeg like I do, add an extra ¼ teaspoon for a more pronounced Caribbean flavor
- Toast the bread cubes: For extra flavor, you can toast the bread cubes in the oven at 300°F for 10 minutes before adding the custard
- Use full-fat dairy: This isn’t the time for skim milk—the richness comes from the full-fat milk and coconut milk
- Cover properly while baking: Make sure your foil is sealed tight around the edges to trap all that steam
- Check your oven temperature: I once baked this at what I thought was 350°F, only to discover my oven runs 25 degrees hot—get an oven thermometer if you’re unsure
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Serving Suggestions
Jamaican bread pudding is versatile enough to serve for breakfast, dessert, or even a special brunch. The way you present it can completely change the experience.
Here’s how I love to serve it:
Classic presentation: Serve warm squares topped with freshly whipped cream and a light dusting of cinnamon—simple but elegant.
Caribbean-style: Drizzle with additional dark rum and serve alongside sliced tropical fruits like mango and pineapple for an authentic island experience.
Ice cream pairing: Top with a scoop of vanilla ice cream and watch it melt into the warm pudding—the temperature contrast is incredible.
Caramel lover’s dream: Warm caramel sauce drizzled generously over each serving adds another layer of indulgence.
Breakfast variation: Serve it slightly chilled with a cup of strong coffee and fresh berries on the side.
Holiday presentation: Dust with powdered sugar and garnish with fresh mint leaves for a festive touch.
This dessert pairs wonderfully with my Honey Butter for an extra indulgent breakfast treat.
Variations of Jamaican Bread Pudding
One of the things I love most about this recipe is how adaptable it is. Once you master the basic technique, you can customize it endlessly to suit your preferences or dietary needs.
Try these delicious variations:
- Chocolate chip version: Fold in 1 cup (175g) of chocolate chips along with the raisins for a chocolate-lover’s dream
- Tropical twist: Replace raisins with dried pineapple, mango, and coconut flakes for an even more Caribbean flavor
- Bourbon bread pudding: Substitute bourbon for the rum and add chopped pecans for a Southern-inspired variation
- Apple cinnamon: Add 2 cups of diced apples and increase the cinnamon to 2 teaspoons for a fall-inspired dessert
- Banana foster style: Slice 2 ripe bananas and layer them with the bread, then drizzle with a quick banana foster sauce before serving
- Savory version: Omit the sugar and sweet spices, add cheese and herbs, and serve as a side dish instead of dessert
- Vegan adaptation: Use plant-based milk, egg replacer, and vegan butter—I’ve tested this with flax eggs and it works surprisingly well
- Gluten-free option: Substitute with your favorite gluten-free bread—just make sure it’s sturdy enough to hold the custard
- Coffee-infused: Add 2 tablespoons of espresso powder to the custard for a sophisticated coffee flavor
- Orange zest addition: Mix in the zest of one orange for a bright, citrusy note that complements the spices beautifully
Read Also: Chocolate Chip Bread Recipe
Storage and Reheating
Proper storage is key to maintaining the texture and flavor of your Jamaican bread pudding. I actually think it tastes better the second day after all the flavors have had time to meld together.
Follow these storage guidelines:
- Room temperature: Only keep at room temperature for up to 2 hours after baking—after that, bacteria can start to grow
- Refrigerator storage: Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 5 days
- Freezer storage: Cut into individual portions, wrap each piece in plastic wrap, then place in a freezer-safe container for up to 3 months
- Reheating in microwave: Place a single serving in a microwave-safe dish, cover with a damp paper towel, and heat for 30-45 seconds until warmed through
- Reheating in oven: Cover the entire dish with foil and bake at 300°F (150°C) for 15-20 minutes until heated through
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat using either method above
- Adding moisture when reheating: If the pudding seems dry after refrigeration, drizzle a tablespoon of milk or cream over it before reheating
- Best texture tip: Let refrigerated bread pudding come to room temperature for 15 minutes before reheating for the best texture
- Prevent sogginess: Store in a container with paper towels on the bottom to absorb excess moisture
- Individual portions: I like to cut the entire pudding into squares after cooling and store them separately for easy grab-and-go servings
Nutritional Facts
Per serving (based on 10 servings):
- Calories: 385
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Sodium: 285mg
- Total Carbohydrates: 52g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 9g
Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.
Another favorite: Sweet Potato Bread Recipe
Health Benefits of Key Ingredients
While Jamaican bread pudding is definitely a treat, several ingredients offer nutritional benefits that might surprise you.
Eggs: Provide high-quality protein and essential vitamins like B12, riboflavin, and selenium that support metabolism and immune function.
Coconut milk: Contains medium-chain triglycerides (MCTs) that can boost energy and may support heart health when consumed in moderation.
Cinnamon: This warming spice has been shown to help regulate blood sugar levels and contains powerful antioxidants that fight inflammation.
Nutmeg: Offers compounds that may improve digestion and has been traditionally used to promote better sleep quality.
Raisins: Packed with iron, potassium, and fiber, these dried fruits support digestive health and provide natural sweetness.
Whole milk: Delivers calcium and vitamin D essential for bone health, plus protein that keeps you satisfied.
FAQs About Jamaican Bread Pudding
1. Can I Make Jamaican Bread Pudding Without Alcohol?
Absolutely! I make an alcohol-free version all the time when serving this to my kids.
Simply substitute the rum with an equal amount of orange juice, apple juice, or even strong brewed coffee. You’ll still get wonderful flavor without the alcohol.
If you want that rum essence without the alcohol content, add ½ teaspoon of rum extract to the custard mixture.
2. What Type of Bread Works Best for This Recipe?
Day-old white bread, challah, or brioche are my top choices because they absorb the custard beautifully without falling apart.
I’ve successfully used French bread, Hawaiian rolls, and even croissants for an ultra-decadent version. Avoid whole wheat or very dense breads as they don’t absorb the custard as well.
The key is using bread that’s slightly stale—if your bread is fresh, cut it into cubes and let it sit out overnight or toast it lightly in the oven.
3. How Do I Know When the Bread Pudding Is Fully Cooked?
The pudding is done when the top is golden brown and a knife inserted into the center comes out mostly clean with just a few moist crumbs.
The internal temperature should reach 160°F (71°C) on an instant-read thermometer. Don’t worry if it seems slightly jiggly in the center when you first remove it from the oven—it will firm up as it cools. If the top is browning too quickly but the center isn’t set, cover it with foil and continue baking.
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4. Can I Prepare Jamaican Bread Pudding in Advance?
Yes, and it’s actually one of my favorite make-ahead desserts! You can assemble the entire dish up to 24 hours before baking—just cover it tightly and refrigerate until you’re ready to bake.
You may need to add 5-10 extra minutes to the baking time since you’re starting with a cold dish.
Alternatively, you can bake it completely, refrigerate it, and reheat individual portions as needed. Many people say it tastes even better the next day.
5. Why Is My Bread Pudding Soggy or Too Dense?
This usually happens for one of three reasons: using fresh bread instead of day-old, not letting the bread soak long enough in the custard, or adding too much liquid.
Make sure your bread is slightly stale before starting—this helps it absorb the custard without becoming mushy. Let the assembled dish sit for at least 15-20 minutes before baking so the bread can fully soak up the liquid.
If you’re worried about it being too wet, reduce the milk by ¼ cup next time. On the flip side, if it’s too dense, your bread may have been too dry or you didn’t use enough custard.
Final Thoughts
There’s something magical about watching a simple combination of bread, eggs, and spices transform into this incredible dessert.
Every time I make this Jamaican bread pudding, I’m reminded of that first bite at Mrs. Chen’s house and how one dish can change your entire perspective on cooking.
This recipe has become my go-to for potlucks, holiday gatherings, and those evenings when I want something comforting but don’t want to spend hours in the kitchen. The best part? It’s forgiving enough for beginners but impressive enough to serve to guests.
I hope this recipe brings as much warmth and joy to your kitchen as it has to mine. Give it a try, and don’t be afraid to make it your own with different spices or mix-ins.
I’d love to hear how your Jamaican bread pudding turns out! Drop a comment below with your favorite variation or any questions you might have. And if you loved this recipe, share it with someone who needs a little comfort food in their life.
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