We can’t resist the warm, spicy allure of Jamaican Bread Pudding, a delightful twist on a classic comfort dessert. Hailing from the sun-kissed shores of Jamaica, this recipe blends rum-soaked bread with aromatic spices like nutmeg and cinnamon, evoking island vibes in every bite.
It’s our go-to for effortless indulgence, perfect for family gatherings or a cozy night in. We’ll guide you through simple steps to create a moist, flavorful treat that captures authentic Caribbean essence without fuss.
Ingredients
In our Jamaican Bread Pudding recipe, we gather simple yet flavorful ingredients that capture the essence of Caribbean spices and rum-soaked indulgence. Below, we list them in the order they are typically used, with prep notes for accuracy and ease.
- Stale bread (cubed): 6 cups of day-old white bread, cubed into 1-inch pieces to ensure it absorbs the liquids effectively.
- Evaporated milk: 2 cans (12 ounces each) for a creamy base that adds richness to our pudding.
- Eggs: 4 large eggs, beaten to bind the mixture and create a custard-like texture.
- *Dark rum: 1/2 cup for soaking the bread, infusing bold Jamaican flavors that define this dessert.
- Granulated sugar: 1 cup to sweeten the mix, balancing the spices with just the right touch of sweetness.
- Ground cinnamon: 2 teaspoons for warm, aromatic notes that evoke the islands.
- Ground nutmeg: 1 teaspoon, freshly grated if possible, to add that signature spicy depth.
- Raisins: 1 cup, soaked in warm water for 10 minutes to plump them up before adding.
- Unsalted butter: 4 tablespoons, melted to grease the baking dish and enhance moisture.
- Vanilla extract: 1 tablespoon for a subtle, fragrant finish that ties all the elements together.
This selection ensures our Jamaican Bread Pudding turns out moist, flavorful, and true to tradition—ready for the next steps in preparation.
Equipment Needed
Before we dive into preparing our Jamaican Bread Pudding, let’s gather the essential equipment to ensure a seamless and enjoyable cooking process. Having the right tools on hand allows us to mix, bake, and serve this flavorful dessert with ease and precision.
We recommend the following items for optimal results:
- Mixing bowls: Two medium-sized bowls for combining ingredients like eggs, milk, and spices; one for wet ingredients and another for dry to keep things organized.
- Measuring cups and spoons: A set of standard cups (1 cup, ½ cup, etc.) and spoons for accurately measuring evaporated milk, sugar, and spices, which helps achieve the perfect balance of flavors.
- Whisk or wooden spoon: A sturdy whisk for blending the egg mixture smoothly or a spoon for stirring in raisins and rum-soaked bread.
- Baking dish: A 9×13-inch casserole dish or similar oven-safe pan to bake the pudding evenly, ensuring a moist and golden finish.
- Oven: A conventional or convection oven preheated to 350°F for baking, as this temperature is key to developing the rich, spiced aroma.
- Saucepan: A small one for gently warming milk or melting butter if needed, adding to the pudding’s creamy texture.
- Cooling rack: For allowing the baked pudding to cool properly, preventing it from becoming soggy.
By preparing these tools in advance, we set ourselves up for success in creating a truly authentic Jamaican Bread Pudding that captures the essence of Caribbean comfort.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through creating our flavorful Jamaican Bread Pudding step by step. We promise this process will yield a moist, aromatic treat infused with warm spices and a hint of rum.
Prepare the Ingredients
First, we start by prepping our key components to ensure everything blends seamlessly. Tear 8 cups of stale bread (such as French or white bread) into 1-inch cubes and place them in a large mixing bowl—this step helps absorb the custard for that signature moist texture. In the same bowl, add 1 cup of raisins and pour 1/2 cup of dark rum over them; let this mixture soak for 10 minutes to plump the raisins and infuse them with rich, boozy flavors that evoke Jamaica’s vibrant essence.
Next, in a separate bowl, combine 2 cups of evaporated milk, 1 cup of granulated sugar, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Whisk lightly to dissolve the sugar and spices, creating a fragrant base that will fill your kitchen with the comforting aroma of Caribbean spices. Measure out 3 large eggs and 1 teaspoon of vanilla extract, setting them aside for the next step. Finally, melt 4 tablespoons of unsalted butter in a small saucepan over low heat, then let it cool slightly—this ensures even distribution without overheating the mixture.
Mix the Custard
With our ingredients prepped, we now mix the custard to form the heart of our Jamaican Bread Pudding. In a medium mixing bowl, crack the 3 large eggs and whisk them vigorously until smooth and frothy, providing a creamy base that binds everything together. Gradually pour in the evaporated milk mixture we prepared earlier, whisking continuously to avoid lumps and create a silky, spiced liquid that carries hints of cinnamon and nutmeg’s warm, earthy notes.
Once combined, stir in the vanilla extract and the melted unsalted butter, ensuring an even blend for a rich, velvety consistency. Now, pour this custard over the soaked bread and raisins in the large bowl. Use a wooden spoon or your hands to gently toss everything together, allowing the bread to fully absorb the mixture—this step is crucial for achieving that tender, flavorful bite that makes our pudding irresistibly comforting and true to Jamaican tradition.
Bake the Pudding
It’s time to bake our pudding and transform it into a golden, aromatic delight. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with a bit of the melted butter for easy release and a crisp edge. Transfer the bread-custard mixture into the prepared dish, spreading it evenly with a spatula to ensure uniform baking and a beautifully textured top.
Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean—this indicates the pudding has set perfectly, releasing a mouthwatering scent of rum and spices that will make your home feel like a Caribbean haven. For optimal results, rotate the dish halfway through baking to promote even heat distribution, resulting in a pudding that’s moist inside with a slightly crunchy exterior.
Cool and Serve
After baking, we let our Jamaican Bread Pudding cool to enhance its flavors and texture. Remove the dish from the oven and place it on a cooling rack for 20-30 minutes, allowing the pudding to set further and develop a soft, spongy consistency that pairs wonderfully with its warm spice profile.
Once cooled, slice the pudding into generous squares and serve warm for the best experience—top with a dollop of whipped cream or a drizzle of caramel sauce to amplify the indulgent, tropical taste. This step ensures each bite delivers a harmonious blend of rum-soaked bread, sweet raisins, and aromatic spices, making it an ideal dessert for family gatherings or quiet evenings.
Make-Ahead Instructions
One of the beauties of our Jamaican Bread Pudding is its flexibility for busy schedules. We often prepare it in advance to let the flavors meld, ensuring a moist, aromatic dessert that’s ready when you are. Below, we outline the steps to make and store this delightful treat effectively, preserving its rich, rum-infused essence and spiced warmth.
Preparing the Mixture Ahead
We suggest assembling the bread pudding mixture up to 24 hours before baking. Start by following the initial preparation steps from our recipe—tearing the stale bread into cubes, soaking the raisins in dark rum, and whisking together the custard base with evaporated milk, eggs, sugar, cinnamon, nutmeg, and vanilla. Combine everything thoroughly to ensure the bread absorbs the flavors fully. Once mixed, cover the bowl tightly with plastic wrap or transfer it to an airtight container, then refrigerate it. This allows the spices and rum to infuse deeply, enhancing the pudding’s comforting, Caribbean-inspired taste.
Baking and Storing Options
If you prefer to bake first and store later, remove the pudding from the oven once it’s golden brown and set. Let it cool completely on a wire rack, then slice it into portions for easier serving. For storage:
- Refrigerator: Wrap the cooled pudding tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh for up to 3-4 days, maintaining its tender texture and subtle nutmeg aroma.
- Freezer: For longer storage, wrap individual slices in freezer-safe wrap, then place them in a freezer bag. The pudding can be frozen for up to 2 months without losing its moist, flavorful profile.
To help you track storage times effectively, here’s a quick reference table:
| Storage Method | Duration | Tips for Quality |
|---|---|---|
| Refrigerator | 3-4 days | Keep it covered to prevent drying; reheat gently for the best texture. |
| Freezer | Up to 2 months | Thaw overnight in the fridge; avoid repeated freezing to preserve the rum-soaked flavors. |
Reheating for Optimal Flavor
When you’re ready to enjoy, we recommend reheating to restore the pudding’s warm, inviting appeal. Preheat your oven to 325°F (165°C), then place the portions in a baking dish. Cover with foil to prevent the top from over-browning and heat for 15-20 minutes until warmed through. For a quicker option, use the microwave: heat individual slices on medium power for 30-60 seconds, but be cautious not to overheat as it may affect the delicate cinnamon and nutmeg notes. Always serve warm to highlight the dessert’s rich, indulgent layers.
Conclusion
We’ve thoroughly enjoyed guiding you through this Jamaican Bread Pudding adventure. It’s more than a recipe—it’s a gateway to authentic Caribbean warmth that brings people together.
We’re confident you’ll find it simple yet satisfying, and we encourage you to tweak it with your own flair for even more delight. Dive in and let the flavors transport us all.
Frequently Asked Questions
What is Jamaican Bread Pudding?
Jamaican Bread Pudding is a comforting Caribbean dessert made with rum-soaked bread, spices like nutmeg and cinnamon, and simple ingredients. It’s a moist, flavorful treat perfect for family gatherings or cozy evenings, capturing the essence of Jamaican flavors in an easy-to-make recipe.
What ingredients are needed for Jamaican Bread Pudding?
You’ll need stale bread, evaporated milk, eggs, dark rum, granulated sugar, ground cinnamon, ground nutmeg, raisins, unsalted butter, and vanilla extract. These ingredients create a rich, moist pudding that’s true to traditional Jamaican tastes, focusing on simple, flavorful components for an authentic result.
What equipment is required to make Jamaican Bread Pudding?
Essential tools include mixing bowls, measuring cups and spoons, a whisk or wooden spoon, a baking dish, an oven, a saucepan, and a cooling rack. Having these items ready ensures a smooth preparation process for this easy Caribbean dessert.
How do I make Jamaican Bread Pudding?
Start by tearing stale bread into cubes and soaking raisins in dark rum. Mix a custard base with evaporated milk, sugar, spices, eggs, and vanilla, then combine with the bread and raisins. Bake in a greased dish at 350°F (175°C) for 45-50 minutes until golden brown. Cool, slice, and serve warm, optionally with whipped cream or caramel sauce.
Can I prepare Jamaican Bread Pudding in advance?
Yes, you can prepare the mixture up to 24 hours ahead to let flavors meld, making it ideal for busy schedules. This enhances the rum-infused taste, allowing for easy baking later while keeping the pudding moist and flavorful.
How should I store Jamaican Bread Pudding?
Store cooled pudding in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. Thaw in the fridge before reheating to maintain its moist texture and rich flavors, ensuring it stays fresh and delicious.
How do I reheat Jamaican Bread Pudding?
Reheat slices in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes until warm. Add a splash of milk if needed to restore moisture, bringing back the pudding’s comforting, Caribbean appeal without losing its flavor.