Jamaican Bread Pudding Recipe
As is the case with Jamaican foods, desserts are no less bold in flavours and history.
One of these is the Jamaican bread pudding recipe, a classic dessert that is delicious and done with only basic ingredients.
The Essence of Jamaican Bread Pudding
Jamaica has its comfort dish in the form of bread pudding, a dessert with rich ancestry.
Long ago, this dish was known as one of the original ways to use up leftover bread transforming it with bold spices and sweet raisins into what becomes a custard dessert that is comforting on all levels.
The Jamaican version typically uses coconut milk, rum and allspice for a distinct Caribbean flavour profile.
Ingredients
The key to making the ideal Jamaican bread pudding is having all of your ingredients at hand.
These are the types of intricacies each component offers to build layers of flavour and texture in what is otherwise a simple dish.
For the Bread Pudding:
- 4 cups day-old cubed bread (a hard dough or French bread is best)
- 2 cups coconut milk (or whole milk)
- 1 cup of granulated sugar
- 1/2 c raisins (soak in 14 rum for a little more pow)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup melted butter
- 1 tablespoon of grated lime rind (optional for citrus Flavor)
For the Rum Sauce:
- ½ cup of unsalted butter
- 1 cup of granulated sugar
- ¼ cup of dark rum
- 1 teaspoon vanilla extract
- 2 tablespoons of heavy cream
Step-by-Step Guide to Making Jamaican Bread Pudding
This dessert is made with a couple of simple steps that result in some delicious flavours.
Prepare the Bread:
First, you will want to cube the day-old bread. It must be in bite-sized chunks. Pour the bread cubes into a large mixing bowl.
Soak the Raisins:
Pour a shot of dark rum over the raisins in a small bowl and let soak for at least 15 minutes. It not only makes them fatter but adds a deep rich flavour to the bread pudding.
Make the Custard:
Whisk coconut milk with sugar, eggs, vanilla extract, ground allspice and cinnamon nutmeg in another mixing bowl. Mix until everything is well combined and smooth.
Combine the Ingredients:
Pour the custard over top of your bread cubes, making sure each one is saturated.
Once soaked raisins along with any leftover rum. Leave the breadcrumb mixture for about 10-15 minutes to get soaked well with custard.
Add Butter and Lime Zest:
Add melted butter, and lime zest if using. The butter makes it rich and the lime zest gives a zesty flavor.
Bake the Pudding:
Heat your oven to 350°F (175°C). In a 9×13-inch baking dish, grease the bottom and pour in the bread mixture evenly. Bake for 45-50, or until pudding has set and browned on top. A toothpick inserted in the centre should come out clean.
Prepare the Rum Sauce:
While the pudding is baking, make your rum sauce. Add the butter to a small saucepan and melt over medium heat.
Mix in the sugar and cook it for an additional 5-7 minutes until thickened. Take the pot off of heat and stir in the rum, vanilla extract, and heavy cream.
Return to heat for 2-3 minutes, stirring constantly until the sauce is smooth and all ingredients are well combined.
Serve:
Once the bread pudding is made, let it cool and cut. Warm to servings, then pour the rum sauce athwart each.
I love the spiced and soft texture of bread pudding mixed with that sweet, boozy sauce.
Cultural Significance of Jamaican Bread Pudding
If Jamaican bread pudding means anything, it is a testament to the ingenuity of Caribbean cooking with food.
Originally this dish was made as a way to use stale bread and avoid waste by creating something lovely that could be shared with family or friends. This dish finally evolved with each household adding its version of spices or topping it off with fruits such as pineapple.
The final step is a rum sauce. Nowadays, it is relevant as a traditional dessert/taste for daily treats and during festive gatherings or parties.
Tips for Perfecting Your Bread Pudding
The recipe is pretty simple, but here are a few tips to make sure your Jamaican bread pudding is the best of the best.
Stale Bread: When mixed with the custard, fresh bread can get a little too soggy. Use day-old dried bread (this helps prevent the wet mix from making it fall apart)
Rum Raisins: Soaking the raisins in rum this is optional, but it makes them extra Caribbean-y You can also soak the raisins in warm water or apple juice to make a non-alcoholic version.
These are the spices that help achieve those authentic Jamaican flavours; allspice, cinnamon and nutmeg so when you make this sauce please use them. Taste and adjust as necessary just don’t use the equivalent of an entire spice rack!
The only aspect of this recipe that you need to plan is the sauce which can be prepped up days ahead and just reheated when ready for serving.
This not only helps the flavours meld and blend, but it also gives body to the sauce for a thicker consistency.
Variations of Jamaican Bread Pudding
This Jamaican Bread Pudding recipe is also merely a base, feel free to make it your own by adding raisins or nuts pike-like.
VEGAN OPTION: Replacing eggs with flax. 1 tbsp ground flax w/3tbs H2O for each egg, also using coconut oil instead of butter. Use coconut or almond milk.
Pineapple Bread Pudding: Crush your pineapple into the broken mixture for a tropical flavour twist. Gives a little sweet sour taste that compliments well with spices.
Chocolate Bread Pudding: Need something a little more decadent in the way of dessert, then add some chocolate chips to the mixture or drizzle some hot fudge over top.
FAQs
What type of bread works best for Jamaican bread pudding?
Your bread might also slice better either on the next day or with hard dough bread which will make your sandwiches easier to manage.
That said, French bread, brioche or even challah can work too since they all suck up that custard while still having a little structure.
Can I make Jamaican bread pudding without alcohol?
The rum in both the pudding and sauce is optional. Include either vanilla extract, or soak the raisins in hot water or juice ahead of time for more taste.
How should I store leftover bread pudding?
Keep any extras in an airtight container refrigerated for 3-4 days. Thaw completely, and reheat individual parts with the microwave or in the oven. The rum sauce can be skimmed off, and you can also reheat the liquid independently.
Is it possible to freeze Jamaican bread pudding?
Can Jamaican Bread Pudding Be Frozen? Cool pudding and wrap tightly with plastic wrap then foil, freeze for up to 2 months.
Remove from baking dish after freezing and allow to unthaw in refrigerator for overnight, then place in oven until reheated throughout.
Can I add other fruits or nuts to the bread pudding?
Absolutely! Extra sweetness can be added by tossing in dried fruits like cranberries, chopped dates or apricots.
Pecans or walnuts: Nuts can come in handy with the occasional crunch and texture explosives.
Conclusion
More than just dessert, the Jamaican bread pudding recipe echoes a rich Caribbean culinary tradition.
These simple, basic ingredients can be turned into a decadent dessert with the flavours of the tropics. Serve it warm with a pour of rum sauce or use whatever fruits and spices you like to dress up the bread pudding for any occasion.
With a little bit of application and imagination, you can enjoy the taste as though you are in Jamaica and share this wonderful delight with your family.
