Bread Pudding is a bread- based dessert popular in many countries which is usually made with at least day old bread, milk or cream, eggs, sugar, butter, and different spices and flavorings or fruit differing from country to country.
This is also a very popular dessert here in Jamaica and made in different ways as well depending on the baker. Some people also serve this with a rum sauce or ice cream which goes well, but I think it is also delicious on it’s own.
Here, I am going to introduce to you my version of bread pudding which I would say is as traditional Jamaican as it gets.
I personally am very picky when it comes to bread pudding and do not like many versions I have tried which most I think is too mushy. So I decided to give my own version a try until I was satisfied with the results.
I like it baked golden brown on the outside with a nice firm crust and slightly soft on the inside without being too mushy. It must also be flavorful with just the right spices and flavoring.
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For this recipe, a 8″ x 2″ pan will do. However, this recipe can be doubled using a 8″ x 4″ pan or wider. I tend to prefer to bake using nonstick pans as much as possible.
Wilton is a top baking brand that I tend to use a lot. However, I will also post the link of the decorative disposable baking molds I sometimes use as they make a great presentation as a gift or center-plate.
My recipe is made with a combination of brown and white bread (but any will work), usually 1 day old, butter, rum soaked raisins, a little rum, evaporated milk or cream, regular milk, eggs, brown & white sugar, cinnamon, nutmeg, vanilla and cherries for garnishing. Hope you will try and enjoy. Leave me a comment below.
Jamaican Bread Pudding
- 10 slices Bread Day old, any assortment
- 2 Tbsp. Butter melted
- 1/3 cup Raisins best pre-soaked in white overproof rum
- 4 Eggs beaten
- 1 +1/4 cups Whole Milk
- 1 cup Evaporated Milk or Cream
- 1/4 cup + 2 Tbsp. White Sugar
- 1/4 cup Brown Sugar
- 1 tsp. Ground Cinnamon
- 1 tsp. Nutmeg grated
- 1 tsp. Vanilla Extract
- 1 Tbsp. + 1 tsp. White Rum or Rum of choice
- 6-8 Marashino Cherries cut in quarters
Soak the raisins in rum for about 1/2 hour or longer.
Pre-heat oven to 350 degrees. Lightly grease a 8"x2" pan.
Cut bread into small 1" cubes and place in baking pan.
Melt butter in microwave and drizzle evenly over bread cubes. If using, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, cream or evaporated milk, sugar, cinnamon, nutmeg, rum and vanilla. Beat until well mixed.
Pour egg mixture evenly over bread and lightly push down with a fork around pan until bread is covered and soaked up with the egg mixture.
Cut up the cherries in quarters and place evenly around the pan on top of bread.
Bake in the pre-heated oven for 1 hour or more if needed. When taken out the oven, bread maybe greatly puffed over pan, but should not be jiggly. This will flatten as it cools.
Cool about 1 hour before serving.
** May be covered and stored in fridge.
** May be served cold or warm.