If you’ve never tried Jamaican bread pudding before, this delicious dessert will be an instant hit!
In addition to being one of the most delicious desserts on the planet, it also has a lot of health benefits.
What Is Jamaican Bread Pudding?
Jamaican bread pudding is a classic dessert that originated from Jamaica.
This dish uses fresh bread soaked in milk or water along with brown sugar, butter, eggs, and cinnamon, nutmeg, rum, vanilla extract, raisins, pecans, coconut, and other spices.
The mixture is then baked until golden brown and served warm, often topped with whipped cream.
The bread used for the recipe can vary depending upon your taste preferences as well as what type of bread you have at home.
You can use white bread, whole wheat bread, French toast, tortillas, biscuits, or any other type of bread you prefer.
Although Jamaicans traditionally make their own version of this recipe using homemade bread, there are now many bakeries selling ready-made Jamaican bread puddings too.
So if you don’t want to try making it yourself, you can buy these already prepared versions instead.
What Are The Ingredients In Jamaican Bread Pudding?
Jamaican bread pudding starts out as a simple bread pudding that uses a store-bought loaf or baguette.
However, if you want to take your Jamaican bread pudding to another level, there are several ways to customize your dish.
For starters, you can use homemade bread instead of the packaged loaf.
You can also add raisins, dried fruit, nuts, coconut flakes, chocolate chips, or shredded cheese (or all of these) to give your bread pudding even more flavor.
But what about the main ingredient?
The answer is quite simple.
Instead of using plain old white flour for the base of the cake layer, you can swap it out for any other type of flour like whole wheat flour, brown rice flour, almond flour, oat flour, etc.
If you have some leftover cooked chicken from dinner last night, you can throw that into the mix too!
How Do You Make Jamaican Bread Pudding?
Jamaican bread pudding is a classic Caribbean dish that originated from Jamaica.
The combination of sweet banana, coconut milk, bread, eggs, sugar, vanilla, rum, and other spices makes for a mouthwatering treat.
When making this dessert at home, use any type of bread your heart desires.
You can even mix up different types of breads together if you like!
Buttermilk or plain white flour can work as well.
If you want to go all out, try using brioche or challah bread.
These loaves have more flavor than regular white bread.
- 1 loaf of bread (preferably dark)
- 4 large eggs
- ½ cup unsweetened shredded coconut
- ¾ cups granulated sugar
- ⅓ cup dark brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/8th cup rum
- ¼ cup water
- 2 tablespoons butter melted
Step-by-step instructions for how to make Jamaican bread pudding
To begin preparing Jamaican bread pudding, first preheat your oven to 350 degrees Fahrenheit.
Then take two slices of bread and cut them into cubes about ½ inch thick.
Put those pieces on a baking sheet lined with parchment paper.
Bake them until they turn golden brown, approximately 15 minutes. Once these cubes of bread are ready, set aside.
In a bowl, whisk together 4 eggs and ¾ cup granulated sugar.
Add 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon salt, and 2 teaspoons vanilla extract.
Whisk again until everything is combined.
Take another mixing bowl and combine remaining ¼ cup granulated sugar, ⅓ cup unsweetened shredded coconut, and the cubed bread.
Pour the egg mixture over top of the bread and stir lightly.
Let sit for 5 minutes so that the bread absorbs some of the liquid.
Next, add the buttered melted butter to the bowl.
Stir gently to coat each piece of bread completely.
Now, pour the entire contents of the bowl onto a greased 9×13 pan.
Bake for 30 minutes in the preheated oven.
After 30 minutes, remove the pan from the oven.
Take a fork and poke holes through the center of the pudding.
Make sure not to pierce too deep as this could lead to cracking during cooking.
Once done, let it cool slightly before serving.
Serve warm with additional whipped cream and caramel sauce.
What Is The History Of Jamaican Bread Pudding?
Jamaican bread pudding was originally created in Jamaica by enslaved Africans who were brought from Africa centuries ago.
The dish was later adapted into its current form when British settlers began adding ingredients like milk, eggs, and sugar to the original African recipe.
Today, Jamaicans enjoy eating their version of bread pudding every day at celebrations such as birthdays, weddings, holidays, or just for fun.
The origin of Jamaican bread pudding dates back to 1750s, where recipes for the treat appeared in several cookbooks.
Over time, the recipe evolved over multiple generations until today’s modern-day version emerged.
In fact, Jamaica is home to some of the best bread puddings around, including the following three popular varieties that all have their own unique flavors and textures.
- Baked Bread Pudding (also known as “Gravy Bread”)
- Coconut Baked Bread Pudding
- Mango Coconut Baked Bread Pudding
Ingredients for Jamaican bread pudding
A Jamaican bread pudding typically consists of a deep fried yeast dough called dumplings which are often flavored with citrus fruits.
Other common ingredients include raisins, coconut, nuts, butter, brown sugar, cinnamon, nutmeg, molasses, and rum.
What Are The Different Variations Of Jamaican Bread Pudding?
Jamaican bread pudding is so popular that there are many different versions out there.
There are two main types of Jamaican bread pudding recipes: regular and banana. The banana version uses bananas in place of raisins or sultanas (golden raisins), while the regular variation uses raisins instead.
There are also some regional differences between regions, too.
For example, the West Indies region prefers using coconut milk in their bread puddings while others prefer buttermilk.
If you can find them, add-in ingredients like chocolate chips or coconut shavings would make for a great treat!
1. Regular Bread Pudding
- Ingredients: 1 loaf day old white bread, 2 eggs, 1/4 cup sugar, 3 tablespoons butter melted over low heat, 2 cups milk, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, pinch nutmeg, 1/4 teaspoon salt, 4 raisins or golden sultana, shredded coconut if desired, whipped cream optional.
- Method: Cut the crusts off your bread and tear into smaller pieces. Place the bread pieces in a large bowl and pour all remaining ingredients except coconut over top. Mix well until everything is evenly distributed throughout the bread mixture.
- Pour half of the bread mixture into a greased 9×13 inch pan and press down firmly with your hands. Repeat with remaining bread mixture.
- Cover with plastic wrap and refrigerate overnight. When ready to bake, remove from fridge and preheat oven to 350 degrees F.
- Bake covered for 45 minutes. Remove cover and cook another 15 minutes until golden brown. Serve warm topped with whipped cream if desired.
2. Banana Bread Pudding
- Ingredients: 1 loaf day old white bread, 6 slices whole wheat bread, 2 bananas sliced, 1/4 cup brown sugar, 1 egg beaten, 1/4 cup flour, 2 teaspoons baking powder, 1/8 teaspoon salt, 1/4 teaspoon ground ginger, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/2 cup unsweetened almond milk, 1/2 cup heavy whipping cream, 1/4 cup pecans chopped, caramel sauce optional.
- Method: Preheat oven to 350°F. Slice each slice of bread into quarters and set aside.
- In a small mixing bowl combine eggs, flour, baking powder, salt, sugar, ginger, cinnamon, nutmeg, and cloves. Pour wet ingredients into dry ingredients and fold together until just combined.
- Place slices of bread in bottom of a greased 8×8 baking dish. Top with sliced banana followed by layer of almond milk then repeat until all bread and banana have been used up.
- Top with remaining almond milk and sprinkle with pecans. Bake at 350°F for 30 minutes.
- Remove from oven and let cool slightly before cutting into squares and serving.
How Do You Serve Jamaican Bread Pudding?
You can either have it as a complete meal or just enjoy it like any other dessert.
You can even make your own version by adding some fresh fruits and nuts into the mixture.
The possibilities are endless when it comes to serving Jamaican bread pudding!
- Jamaican Bread Pudding Recipe – A hearty breakfast that can last all day long.
- Jamaican Bread Pudding Recipe – A healthy alternative to regular pancakes.
- Jamaican Bread Pudding Recipe – An easy way to add more vegetables in your diet.
Ingredients for Jamaican bread pudding recipe
To start off, you need to choose what type of bread you want to use.
There are many options out there from white bread to whole wheat bread.
Your choice depends on whether you prefer a softer texture or a crispier crust.
In order to get the right amount of moisture in the baked goods, you should look at how much water is needed per cup of flour.
Then multiply the number of cups of flour used by the percentage of water required (i.e., 1/4 cup = 25% water).
Once you know what kind of bread you want to use, you can now move onto the next step which involves measuring the ingredients.
First, take note of the total volume of milk used since it needs to be measured accurately because the consistency of the batter depends on the thickness of the milk.
Next, measure out half of the flour using a dry measuring cup.
Add 2 tablespoons baking powder, ½ teaspoon salt, ¼ teaspoon cinnamon, 4 teaspoons sugar, and two eggs into another bowl.
Combine these ingredients together until they form a smooth paste.
Then mix them both together thoroughly to create a thick batter.
If the batter looks too wet, add additional flour but not too much so that the dough does not stick to the sides of the bowl while mixing.
Once you’re done with the first round of mixing, pour the remaining flour into a separate bowl and set aside.
Finally, once everything is mixed properly, place the batter into a greased pan.
Make sure to grease the bottom and sides of the pan very well.
Otherwise, the bread will stick to each other and you won’t be able to flip over the entire dish.
After placing the bread pudding inside the oven, bake it for about 30 minutes or until the top starts turning golden brown.
Remove it from the oven and let it cool down completely before slicing.
What Are Some Tips For Making Jamaican Bread Pudding?
Jamaican bread pudding can be served hot or cold.
The best way to make sure that your dish comes out hot and fluffy is by using a double boiler.
Make sure that the water in the inner pot doesn’t touch the bottom of the outer pot.
If it does, then the heat will transfer from the boiling water inside the pan to the bowl below which could cause the custard to curdle (that means it would become lumpy).
You want to use a silicone spatula instead of wooden utensils so that you don’t scratch the surface of the outer pot.
Also, if you have any leftover custard after baking, it can be used as a filling between two slices of sponge cake, buttered toast, or even waffles.
The ingredients for Jamaican bread pudding include bread, milk, eggs, sugar, butter, vanilla extract, nutmeg, cinnamon, allspice, ginger, salt, raisins, pineapple chunks, chopped nuts, banana chips, rum, rum punch, and more.
To add extra flavor, you can prepare it ahead of time and let it rest overnight in the fridge.
You should cut down on the amount of sugar because Jamaican bread pudding contains too much sugar.
Sugar helps retain moisture within the pudding while keeping it moist.
However, if you prefer sweeter food, feel free to increase the quantity of sugar.
When preparing Jamaican bread pudding, you should avoid over-mixing your batter because this causes lumps to form.
How Do You Store Jamaican Bread Pudding?
Jamaican bread pudding can last up to two weeks in the fridge as long as it isn’t exposed to extreme heat or cold temperatures.
You should always wrap your leftovers tightly once they have been refrigerated so that they don’t dry out.
You may want to consider wrapping individual slices individually if you plan on storing them longer than 24 hours.
If you make the dish ahead of time and freeze it, you can thaw it overnight in the refrigerator and then reheat it in the microwave until warmed through.
What Are Some Common Mistakes When Making Jamaican Bread Pudding?
The biggest mistake people make when they try to cook Jamaican bread pudding is not allowing enough time for cooking.
The dish isn’t just about eating, but about soaking up every bit of flavor that can be found in the mixture.
Soaking the bread in milk makes it tender, which takes longer than usual because there’s so much liquid inside.
Another big problem with Jamaican bread pudding is overcooking the mixture.
When it comes out of the oven, it should still have a soft center.
If you don’t allow it to cool down completely, your mixture won’t set properly, leaving you with soggy bread instead of a moist cake.
When trying to create a perfect Jamaican bread pudding, remember these three simple rules:
- Don’t over-soak the bread.
- Allow plenty of time for cooking.
- Keep the temperature low during baking (200°F/93°C).
With these tips in mind, you’ll be able to enjoy a slice of this amazing treat as often as you want.
What Are Some Popular Recipes For Jamaican Bread Pudding?
Jamaican bread pudding can be used as a main course or served as a side dish.
The following recipes are just some of our favorites, but there are many more out there that we haven’t tested yet.
1. Spicy Bread Pudding
- 4 cups cubed day-old white sandwich bread (about 12 slices)
- 1/2 cup raisins
- 6 eggs
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 tablespoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup coconut milk
- cayenne pepper
- Mix together the egg yolks and sugar in a large bowl until lightened in color.
- Add remaining ingredients except salt and cayenne pepper and mix well.
- Layer the bread cubes into a 9×13 baking pan then pour the mixture over top.
- Cover with parchment paper, aluminum foil, or plastic wrap and place in refrigerator overnight.
- Remove from fridge about 30 minutes prior to serving time and sprinkle with salt and cayenne pepper to taste.
2. Rum Cake
Rum cake is another classic Jamaican dish. This rum cake recipe includes both dark and light rum flavors. If you don’t want to use alcohol, feel free to omit it completely and substitute your choice of spirits instead.
- 8 ounces butter at room temperature
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 5 eggs
- 1 1/2 cups self rising flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup dark rum
- 1/4 cup water
- 1/4 cup golden syrup
- 1/4 cup light brown sugar
- Preheat oven to 350 degrees F.
- Cream butter and sugar using electric mixer.
- Add eggs one by one followed by vanilla extract.
- In a separate bowl combine dry ingredients including flour, baking powder, salt, and cocoa powder.
- Combine wet and dry ingredients and add rum, water, and golden syrup.
- Pour batter evenly into a greased loaf pan and bake at 350 degrees for 40 – 50 minutes.
3. Coconut Lime Bread Pudding
The combination of lime and coconut makes this bread pudding unique.
You won’t find any other version like it anywhere else so make sure you try this recipe!
- 1 stick butter melted
- 1/4 cup honey
- 1/2 cup sour cream
- 1/4 cup fresh squeezed lime juice
- 2 eggs beaten
- 1/2 cup shredded coconut
- 1 cup chopped pecans
- 1/2 cup flaked oats
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- Grease a 13 x 9 inch glass baking dish.
- Melt butter in microwave safe container for one minute.
- Stir in honey and sour cream until smooth.
- Add lime juice and eggs and stir until combined.
- Sift dry ingredients and fold into liquid ingredients.
- Spread half of dough evenly into prepared baking dish and press down firmly.
- Sprinkle with 1/4 cup shredded coconut and top with remaining dough.
- Bake at 375 degrees for 20 to 25 minutes.
4. Apple Cinnamon Bread Pudding
Apple cinnamon bread pudding is a wonderful fall treat.
With its warm apple flavor and crunchy topping, this bread pudding is perfect for autumn days.
- 1 pound dried apples (or 2 medium sized apples) peeled, cored, and cut into small pieces
- 1/4 cup packed brown sugar
- 1/4 cup finely chopped walnuts
- 2 tablespoons cornstarch
- 1/3 cup plus 2 tablespoons heavy whipping cream
- 1/3 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon cinnamon
- 1/4 cup quick cooking tapioca
- 1/4 teaspoon salt
- 1 package (9×9 inches square) French Toast or brioche rolls
- Vanilla ice cream, whipped cream, and caramel sauce optional
- Soak apple pieces in hot water for 15 minutes.
- Drain and pat dry with paper towel.
- Place soaked apple pieces in blender or food processor along with brown sugar, walnuts, corn starch, and heavy cream.
- Blend until puree forms.
- Add milk, sugar, maple syrup, vegetable oil, cinnamon, tapioca, and salt.
- Refrigerate for 10 minutes while preparing the rolls.
- Split each roll open lengthwise and toast them under broiler.
- To assemble puddings, layer bottom halves of rolls with filling first. Top with second half of rolls.
- Drizzle with caramel sauce if desired.
- Top with a scoop of vanilla ice cream, whipped cream, or even drizzled with additional caramel sauce.
- 1 Oven
- 8 slice harddough bread
- 4 tablespoon margarine
- 1 cup raisins
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon all spice
- 4 eggs
- 2 cup whole milk
- 1 cup evaporated milk
- Three tablespoons of margarine are used to smoothly butter one side of each slice of bread.
- Use the remaining butter to generously grease a 1-liter ovenproof baking dish.
- Buttery bread should be torn or cut into bits, then layered in the dish’s bottom.
- Sprinkle over a third of the raisins, add another layer of bread on top, followed by a layer of raisins, and finish with the remaining bread and raisins.
- Granulated sugar, salt, cinnamon powder, allspice, eggs, and milk should all be combined in a bowl and mixed completely but not too.
- Pour the mixture over the bread and raisins, and then give it 15 minutes to set.
- Bake at 190°C (375°F) in a preheated oven until the pudding is properly puffed, the top is well browned, or a knife inserted in the centre comes out clean.