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Jamaican Bread Pudding Recipe

Jamaican Bread Pudding

Steven
This authentic Jamaican bread pudding transforms humble stale bread into a spectacular Caribbean dessert. A rich, spiced custard made with whole milk, evaporated milk, and warm spices like cinnamon, nutmeg, and allspice soaks into tender bread cubes, creating a golden-topped treat that's irresistibly crispy on the outside and meltingly soft within. What makes this version truly Jamaican is the signature splash of dark rum and rum-soaked raisins that add unmistakable depth and character to every bite.
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Prep Time 50 minutes
Cook Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine Jamaican
Servings 12 servings
Calories 385 kcal

Equipment

  • 9x13-inch baking dish - 23x33cm; use buttered for best results
  • Large mixing bowl - For the custard mixture
  • Medium mixing bowl - For soaking raisins
  • Whisk
  • Measuring cups and spoons
  • Small saucepan - For the rum sauce
  • Wooden spoon
  • Cutting board and knife - For cubing the bread

Ingredients
  

For the Bread Pudding

  • 8 cups stale white bread - about 1 lb or 450g, cut into 1-inch cubes
  • 1/2 cup raisins - 75g
  • 1/3 cup dark Jamaican rum - 80ml, divided
  • 4 large eggs
  • 2 cups whole milk - 480ml
  • 1 cup evaporated milk - 240ml
  • 3/4 cup brown sugar - 150g, packed
  • 1/2 cup unsalted butter - 115g, melted
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp salt

For the Rum Sauce (Optional)

  • 1/2 cup unsalted butter - 115g
  • 1 cup brown sugar - 200g, packed
  • 1/2 cup heavy cream - 120ml
  • 2-3 tbsp dark rum
  • 1 tsp vanilla extract
  • salt - pinch

Instructions
 

  • Pour 1/4 cup of the dark rum over the raisins in a small bowl, cover, and soak for at least 30 minutes at room temperature (or overnight in the refrigerator). Drain any excess rum and reserve it for the custard.
  • Preheat oven to 350°F (175°C) and generously butter the 9x13-inch baking dish. Spread the bread cubes in an even layer, then scatter the rum-soaked raisins over the top — if using fresh bread, toast cubes for 5–7 minutes first to dry them out.
  • Whisk the eggs in a large bowl until smooth, then add the whole milk, evaporated milk, and brown sugar, whisking until no lumps remain. Stir in the melted butter, remaining rum, vanilla, cinnamon, nutmeg, allspice, and salt until fully combined.
  • Pour the custard evenly over the bread cubes and gently press the bread down to coat every piece. Let the mixture rest for 15–20 minutes, pressing down any floating pieces occasionally, until the custard is fully absorbed.
  • Bake on the center rack for 50–60 minutes until the top is golden brown and a knife inserted in the center comes out mostly clean with just a few moist crumbs. If the top browns too quickly, cover loosely with foil and continue baking.
  • Melt butter in a small saucepan over medium heat, whisk in the brown sugar until dissolved, then carefully stream in the heavy cream and simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in rum, vanilla, and a pinch of salt.
  • Let the pudding cool for at least 15–20 minutes before cutting into squares. Serve warm, drizzled with rum sauce and topped with vanilla ice cream or whipped cream if desired.

Notes

  • Use day-old or stale bread for the best texture — fresh bread absorbs too much liquid and turns mushy. If you only have fresh bread, toast the cubes in a 350°F oven for 5–7 minutes first.
  • Don't skip the soaking time. Allow both the raisins (in rum) and the assembled dish (in custard) to soak properly — at least 30 minutes for raisins and 15–20 minutes for the bread.
  • Alcohol-free version: Omit the rum entirely and soak the raisins in orange juice or apple juice instead. The pudding will still be delicious with all the warm spices.
  • Bread options: White sandwich bread, French bread, brioche, or challah all work well. Brioche and challah create a richer, more luxurious texture. Avoid dense whole grain breads.
  • Don't overbake — the center should still have a slight jiggle when removed from the oven. It will firm up as it cools. A clean-ish knife (with just moist crumbs) signals it's done.
  • Make-ahead: Assemble the pudding up to 24 hours in advance, cover, and refrigerate. Bring to room temperature 30 minutes before baking and add 5–10 minutes to the baking time.
  • Storage: Cover and refrigerate leftovers for up to 5 days. To freeze, wrap individual portions tightly and store up to 3 months. Reheat in a 325°F oven for 15–20 minutes.
  • Customize with add-ins: Try 1 cup diced pineapple, 2 mashed ripe bananas, 3/4 cup chopped pecans or walnuts, 1 cup chocolate chips, or 1 tbsp orange zest for fun variations.
  • Coconut variation: Replace 1 cup of whole milk with coconut milk and stir in 1/2 cup toasted coconut flakes for extra tropical flavor.
  • Serve the rum sauce on the side if storing leftovers to prevent the pudding from becoming soggy on reheating.
Keyword bread pudding recipe, Caribbean dessert, Jamaican bread pudding, old fashioned bread pudding, rum bread pudding