How I Fell Head-Over-Heels for This Pudding
Right imagine. My love story with this Jamaican bread pudding recipe wasn’t exactly written in the stars… or on a postcard from the Caribbean. It was forged in the fires of my own kitchen, after one too many attempts that ended up, well, kinda sad. I mean, I’ve made bread pudding that could double as a doorstop, and others that were just sweet, soggy messes. You know the feeling?
So, I got a little… okay, a lot… obsessed. My family still teases me about the “Great Bread Pudding Experiment of ’23.” There were SO many batches. Some too eggy, some weirdly spiced (note to self: cardamom doesn’t belong everywhere). I distinctly remember one batch where I forgot the sugar entirely – yeah, that was… memorable. My kitchen constantly smelled like cinnamon and nutmeg had exploded in there.
But finally, after countless tweaks, testing on willing (and sometimes unwilling) neighbours, and maybe a few happy accidents, I landed on this recipe. The clouds parted and the birds sing sang… okay, maybe not but it was pretty darn close! This is the one that’s unbelievably moist, perfectly spiced (like a warm hug!), sweet but not gonna make your teeth ache, and just nails that cozy, comforting island vibe I was chasing. Forget all the other attempts; this specific Jamaican bread pudding recipe is my holy grail. It’s my go-to “make everything better” treat, and I’m genuinely buzzing to share it with you.
Your Shopping List: The Good Stuff You Need
Alright let’s talk ingredients! Getting the right bits and pieces is pretty key to making this Jamaican bread pudding recipe sing. Don’t worry, it’s mostly simple stuff!
- Stale Bread: Like, 8 cups worth, chopped into cubes. Seriously, the staler, the better (within reason, folks!). Day-old, two-day-old… that crusty loaf you forgot about? Perfect! Challah, brioche, even sturdy white bread works great. Fresh bread = mushy pudding. No bueno. Life Hack: If your bread’s too fresh, cube it, spread it on a baking sheet, and pop it in a low oven (like 250°F/120°C) for 15-20 mins to dry it out. Easy peasy!
- Milk: 3 cups. Whole milk brings the richness, but hey, you do you!
- Ideas: Canned coconut milk (full-fat gives the best flavour, trust me) adds that mmm tropical note. Evaporated milk? Sure! Plant-based like almond or oat? Go for it, just expect a slightly different vibe.
- Eggs: 4 large ones. Give ’em a quick whisk in a bowl. They’re the magic binder.
- Sugar: 1 cup packed light brown sugar. Love that molasses-y depth it brings.
- Ideas: White sugar works too, or a mix. Coconut sugar? Yep! taste your custard mix before adding it to the bread if you like things sweeter, sneak in a tiny bit more!
- Butter: Half a cup (1 stick) unsalted butter, melted down. Flavor, baby!
- Ideas: Melted coconut oil or a dairy-free butter works fine if needed.
- Vanilla Extract: A whole TABLESPOON. Please, please use the good stuff if you have it. It makes such a difference, I promise!
- Spices: Okay, this is non-negotiable flavor central!
- 1 ½ teaspoons ground cinnamon – gotta have it!
- ½ teaspoon ground nutmeg – If you can grate it fresh? Chef’s kiss – do it!
- ¼ teaspoon ground allspice – that lovely warm, background note.
- A little pinch of salt – wakes everything up!
- Raisins: 1 cup. Little jewels of sweetness.
- Ideas: Not a raisin fan? Swap ’em! Dried cranberries and chopped dates and dried cherries even chopped dried tropical fruit like pineapple or mango are amazing. For Hot Tip toss ’em in a little warm water for 10 minutes before you use them. Makes ’em super plump!
- (Totally Optional but Highly Recommended) Glaze Stuff:
- 1 cup powdered sugar
- 2-3 tablespoons milk (whatever kind you’re using)
- ½ teaspoon vanilla extract (or a teeny-tiny drop of non-alcoholic rum extract if you wanna be fancy)
How Long Does This Really Take? (The Honest Truth)
Okay, let’s manage expectations! You’re not gonna be chained to the stove all day, I swear.
- Faffing About Time (Prep): Maybe 25 minutes? This is chopping the bread (if needed), whisking the custard, pouring it over. Easy stuff. Plus, you need that crucial 15-20 minute soaking time – which is basically mandatory “go check your phone/grab a coffee” time. Perfect.
- Oven Time: Plan for 50-60 minutes. Your nose will usually tell you when it’s getting close!
- Grand Total: Somewhere around 1 hour 30 minutes, give or take. Which, for a dessert this mind-blowingly good, feels kinda speedy, right?
Let’s Get Baking! Making Your Pudding Dreams Come True
Alright, apron on? Music playing? Let’s make some Jamaican bread pudding recipe magic happen!
Step 1: Oven On, Pan Ready!
First things get that oven heating up to 350°F (175°C), and find your trusty 9×13 inch baking dish or something close and give it a good slick of butter or cooking spray, don’t be shy! And now tumble all those bread cubes right into the dish. Spread ’em out evenly, like little soldiers waiting for their custard bath. Sprinkle your raisins or other fruity bits all over the top.
Step 2: Whisk Up the Magic Liquid
Grab a big ol’ bowl. Pour in the milk, crack in the eggs (give ’em a quick whisk first!), dump in the brown sugar, melted butter, vanilla, and ALL those yummy spices (cinnamon, nutmeg, allspice, salt). Whisk it all together. You don’t need muscles like Popeye, just whisk until the sugar looks dissolved and it’s all nicely combined. Can you smell that already? Oh yeah.
Step 3: Soak Time! (The MOST Important Step!)
Okay, carefully, carefully, pour that gorgeous custard mixture allllll over the bread cubes. Try to make sure every piece gets some love. You might need to gently poke the bread down with a spoon just to make sure it’s all getting submerged. Now – WALK AWAY. Let it sit right there on the counter for 15-20 minutes. Don’t rush this! This is where the bread drinks up all that flavour and gets ready to turn into pudding perfection. Seriously, this is the secret handshake for an amazing Jamaican bread pudding recipe.
Step 4: Bake It ‘Til It’s Beautiful
Gently slide that heavy dish into the hot oven. Now, try to be patient! Set a timer for 50 minutes. Check it then – you’re looking for a gorgeous golden-brown top, maybe a little puffed up. Give the dish a tiny, gentle wiggle. Does it look mostly set, or is it sloshing around like crazy in the middle? You want mostly set. The best way to know for sure? Stick a knife right into the center. If it comes out with just a few moist crumbs attached (no wet, gloopy batter!), you are GOLDEN. If it’s still wet, give it another 5, maybe 10 minutes, and check again.
Step 5: Cool Your Jets (and the Pudding) & Glaze It Up!
You did it! Pull that beauty out of the oven (use oven mitts, obviously!). Now, the hardest part: let it cool down in the pan on a wire rack for at least 15-20 minutes before you slice it. It needs this time to settle down and firm up properly (and it saves you from a burnt tongue!). If you’re glazing (and you totally should!), just whisk the powdered sugar, milk (start small, add more if needed), and vanilla/extract in a little bowl ’til smooth. Wait ’til the pudding is just nicely warm, not piping hot, then drizzle that gorgeousness all over the top. Stand back and admire your work!
Wanna Lighten Things Up a Bit?
Feeling like you want a slightly less decadent version? Or just wanna play? Go for it!
- Bread: Whole wheat adds fiber! Texture’s a bit different, denser, but still good!
- Sugar: Feel free to cut back the brown sugar a smidge (try ¾ cup). Or swap in some maple syrup or coconut sugar. Just remember, changing sugar can change the final texture and moisture a bit!
- Milk: Lower fat dairy milk or unsweetened plant milks work! Light coconut milk still gives you some tropical vibes. Experiment!
- Egg-Free: This one’s tough for custard things, but flax eggs (1 tbsp ground flax + 3 tbsp water per egg, let it sit 5 mins) are worth a shot if you need to, just manage expectations on the final texture!
- Fruit Power: Go wild! More raisins, different dried fruits, maybe even some diced apple tossed in with the bread? Yum!
Recipes You May Like
Serving Suggestions: Let’s Eat!
Okay, the best part! How to serve your incredible Jamaican bread pudding recipe?
- Warm & Simple: Honestly, a warm slice, maybe with that glaze, is pure bliss. Sometimes less is more.
- À La Mode Baby!: A scoop of vanilla ice cream melting slowly over the top? It’s basically illegal how good that is. Coconut ice cream takes it to another level!
- Cloud Nine: A dollop of whipped cream. Classic for a reason. (Coconut whipped cream is amazing here too!)
- Saucy: Warm caramel sauce? Oh heck yes. A simple vanilla custard sauce? Divine.
- Fresh Touch: Some sliced fresh mango or pineapple on the side? Perfect complement, cuts the richness beautifully.
- My Secret: Sometimes… just sometimes… I sneak a cold slice straight from the fridge for breakfast the next day. Don’t tell anyone.
Got Leftovers? (Are You Sure?!) Storing Your Pudding
If, by some miracle, you have leftovers of this Jamaican bread pudding recipe, here’s the plan:
- Fridge: Let it cool down ALL the way. Cover the dish super tightly with plastic wrap/foil, or better yet, put slices in an airtight container. It’ll be happy in there for 3-4 days.
- Reheating: A quick 30-45 seconds in the microwave per slice works wonders! Or wrap it in foil and gently warm in a low oven (like 300°F/150°C) ’til it’s heated through. Brings back that lovely softness.
- Freezer: Yep! Wrap cooled slices TIGHTLY in plastic wrap, then foil (or use good freezer containers). Freeze for up to 2-3 months. Thaw in the fridge overnight, then reheat. Texture might be slightly different, but still totally worth it.
Okay, For Real Though, Why Am I SO Obsessed With This?
Beyond the fact that it tastes like a slice of heaven? This Jamaican bread pudding recipe just feels like home. It’s the ultimate comfort food hug. Taking something simple and humble like old bread and turning it into this? It feels like kitchen magic every single time.
It’s forgiving (no pastry chef skills needed here!), makes your house smell ridiculously good (like, better than any candle!), and it just brings people joy. Curling up with a warm bowl of this? Pure bliss. Sharing it with people you love? Even better. It’s more than just dessert; it’s a mood.
I genuinely put my heart into perfecting this one, and I really hope you make it and love it as much as I do! It’s just… good for the soul.
Okay, your turn! If you bake this up, you HAVE to tell me about it! Seriously, drop a comment below. Did you swap anything? Who did you share it with (or did you keep it all for yourself, no judgment!)? Did you love it? Hearing your stories makes my day! If you post a pic anywhere, tag me if you can! Happy Baking!
jamaican bread pudding recipe
The ultimate easy Jamaican Bread Pudding Recipe! Moist, spiced comfort food using stale bread & simple ingredients. Your new favorite dessert awaits!
Ingredients
- About 8 cups cubed stale bread (like sturdy white bread, challah, or brioche - day-old is perfect!)
- 3 cups milk (whole milk, rich coconut milk, or even evaporated works!)
- 4 large eggs, just quickly beaten
- 1 cup packed light brown sugar (or use white, coconut, or adjust to taste!)
- 1/2 cup (1 stick) unsalted butter, melted nice and easy
- 1 whole tablespoon pure vanilla extract (the good stuff!)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (freshly grated is amazing!)
- ¼ teaspoon ground allspice
- Just a little pinch of salt
- 1 cup raisins (or swap for dried cranberries, cherries, dates, chopped pineapple!)
- Optional Glaze: 1 cup powdered sugar
- Optional Glaze: 2-3 tablespoons milk (dairy or coconut)
- Optional Glaze: ½ teaspoon vanilla extract (or tiny drop non-alcoholic rum extract)
Instructions
Step 1: Oven On, Pan Ready!
First thing get that oven heating up to 350°F (175°C) and find your trusty 9x13 inch baking dish or something close and give it a good slick of butter or cooking spray and don't be shy, Now tumble all those bread cubes right into the dish. Spread 'em out evenly, like little soldiers waiting for their custard bath. Sprinkle your raisins or other fruity bits all over the top.
Step 2: Whisk Up the Magic Liquid
Grab a big ol' bowl. Pour in the milk, crack in the eggs (give 'em a quick whisk first!), dump in the brown sugar, melted butter, vanilla, and ALL those yummy spices (cinnamon, nutmeg, allspice, salt). Whisk it all together. You don't need muscles like Popeye, just whisk until the sugar looks dissolved and it's all nicely combined. Can you smell that already? Oh yeah.
Step 3: Soak Time! (The MOST Important Step!)
Okay, carefully, carefully, pour that gorgeous custard mixture allllll over the bread cubes. Try to make sure every piece gets some love. You might need to gently poke the bread down with a spoon just to make sure it's all getting submerged. Now – WALK AWAY. Let it sit right there on the counter for 15-20 minutes. Don't rush this! This is where the bread drinks up all that flavour and gets ready to turn into pudding perfection. Seriously, this is the secret handshake for an amazing Jamaican bread pudding recipe.
Step 4: Bake It 'Til It's Beautiful
Gently slide that heavy dish into the hot oven. Now, try to be patient! Set a timer for 50 minutes. Check it then – you're looking for a gorgeous golden-brown top, maybe a little puffed up. Give the dish a tiny, gentle wiggle. Does it look mostly set, or is it sloshing around like crazy in the middle? You want mostly set. The best way to know for sure? Stick a knife right into the center. If it comes out with just a few moist crumbs attached (no wet, gloopy batter!), you are GOLDEN. If it's still wet, give it another 5, maybe 10 minutes, and check again.
Step 5: Cool Your Jets (and the Pudding) & Glaze It Up!
You did it! Pull that beauty out of the oven (use oven mitts, obviously!). Now, the hardest part: let it cool down in the pan on a wire rack for at least 15-20 minutes before you slice it. It needs this time to settle down and firm up properly (and it saves you from a burnt tongue!). If you're glazing (and you totally should!), just whisk the powdered sugar, milk (start small, add more if needed), and vanilla/extract in a little bowl 'til smooth. Wait 'til the pudding is just nicely warm, not piping hot, then drizzle that gorgeousness all over the top. Stand back and admire your work!
Notes
You gotta use stale bread for this. Fresh bread just turns into sad mush, trust me on this one! Day-old (or even two-day-old) is perfect.
Not a raisin fan? No worries at all! Toss in dried cranberries, chopped dates, cherries... heck, even dried pineapple or mango for extra tropical fun. Go wild!
Little secret weapon: Soak whatever dried fruit you use in some warm water for 10 mins before adding it. Makes 'em super plump and amazing!
If you want that extra rich, tropical flavor, go for the full-fat coconut milk. It's dreamy! But other milks totally work too.
Freshly grated nutmeg? Oh my gosh, YES! It takes like 10 extra seconds and the smell alone is worth it. Big flavor boost!
Super important tip: Let the pudding chill out on the counter for a bit (like 15-20 mins) after baking before you slice it. Otherwise, it might fall apart – still tasty, but messy!
If you somehow manage to have leftovers (teach me your ways!), just cover 'em tight in the fridge. They're good for 3-4 days. Zap 'em in the microwave for a quick treat!
Nutrition Information:
Yield: 10-12Amount Per Serving:Calories: Approx. 450 kcal per serving
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