Dessert
Jamaican Bread Pudding with Rum and Raisins
About this dish
This Jamaican-style bread pudding is a rich, comforting dessert that combines the warmth of cinnamon and nutmeg with the bold kick of dark rum and plump raisins. Unlike its lighter American cousin, this version is dense, custard-soaked, and sweetened with brown sugar and condensed milk for that real Caribbean vibe.
My grandmother always said 'if it don't have rum, it's not pudding' – and she wasn't one to play about her sweets.
Ingredients
UK and US measurements are both included for every recipe.
Stale bread cubes
grain200 g
Imperial measurement: 6 cups
Raisins
fruit60 g
Imperial measurement: 1/2 cup
Dark rum
liquid80 ml
Imperial measurement: 1/3 cup
Eggs
protein4
Brown sugar
seasoning100 g
Imperial measurement: 1/2 cup (packed)
Coconut milk
dairy400 ml
Imperial measurement: 13.5 oz
Milk
dairy120 ml
Imperial measurement: 1/2 cup
Condensed milk
dairy160 ml
Imperial measurement: 1/2 cup
Vanilla extract
seasoning10 ml
Imperial measurement: 2 tsp
Ground cinnamon
spice2 g
Imperial measurement: 1 tsp
Ground nutmeg
spice1 g
Imperial measurement: 1/2 tsp
Salt
spice1 g
Imperial measurement: 1/4 tsp
Butter (for greasing)
fat28 g
Imperial measurement: 2 tbsp
Method
Soak the raisins
PT30MPlace the raisins in a small bowl and pour the dark rum over them. Let soak for at least 30 minutes or while you prepare the rest.
Preheat the oven
PT5MPreheat your oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with the melted butter.
Make the custard
PT5MIn a large bowl, whisk together the eggs, brown sugar, coconut milk, whole milk, condensed milk, vanilla, cinnamon, nutmeg, and salt until well combined and smooth.
Assemble the pudding
PT15MPlace half the bread cubes in the prepared dish. Sprinkle half the soaked raisins over the bread, then add the remaining bread and raisins. Pour the custard evenly over the bread, pressing down lightly to ensure all pieces are soaked. Let rest for 10 minutes to absorb.
Bake
PT55MBake for 45–55 minutes, until the top is golden brown and a knife inserted near the center comes out clean. If the top browns too quickly, cover loosely with foil after 30 minutes.
Cool and serve
PT10MLet cool for at least 10 minutes before slicing. Serve warm, optionally with a rum sauce or a scoop of vanilla ice cream.
Equipment
- 9x13-inch (23x33 cm) baking dish
- Large mixing bowl
- Whisk
- Small bowl
- Measuring cups and spoons
Nutrition facts
Tips
- For the richest flavour, use stale or day-old bread — fresh bread can turn mushy. Crusty rolls or Hawaiian sweet bread work well.
- Don't skip soaking the raisins in rum.
- If.
- If you're not a drinker, warm the rum gently to cook off the alcohol but keep the flavour.
- Let the pudding rest after pouring custard so the bread fully absorbs it — this ensures a creamy texture instead of a soggy mess.
Serving suggestions
- Serve warm with a generous drizzle of rum sauce (butter, brown sugar, and additional rum boiled until thickened) or top with a scoop of vanilla ice cream for extra indulgence.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.