Dessert

Bread Pudding with Raisins and Mixed Peel

Prep

20 minutes

Cook

45 minutes

Servings

JamaicanEasyDinnerVegetarian

About this dish

This classic Jamaican bread pudding is a warm, nostalgic dessert that makes the most of leftover bread. Plump raisins and a medley of candied citrus peel add bursts of sweetness, while cinnamon and nutmeg bring cozy Caribbean warmth.

Ideal for holidays or an everyday sweet treat.

Ingredients

UK and US measurements are both included for every recipe.

Stale bread

grain

400 g

Imperial: 8 cups

Whole milk

dairy

480 ml

Imperial: 2 cups

Heavy cream

dairy

120 ml

Imperial: 1/2 cup

Granulated sugar

other

150 g

Imperial: 3/4 cup

Eggs

protein

Unsalted butter

fat

60 g

Imperial: 1/4 cup

Vanilla extract

liquid

1 tsp

Ground cinnamon

spice

1 tsp

Ground nutmeg

spice

1/2 tsp

Raisins

fruit

120 g

Imperial: 3/4 cup

Mixed candied citrus peel

fruit

100 g

Imperial: 2/3 cup

Salt

seasoning

1/4 tsp

Method

Prepare the bread

5 minutes

Cub the stale bread into 1-inch cubes and place them in a 9x13-inch baking dish.

Soak the raisins and peel

10 minutes

In a small bowl, soak the raisins and mixed peel in warm water for 10 minutes. Drain well.

Heat the milk and cream

5 minutes

In a saucepan, warm the milk and cream over medium heat until bubbles form around the edges. Remove from heat.

Mix the custard base

3 minutes

In a bowl, whisk together sugar, eggs, melted butter, vanilla, cinnamon, nutmeg, and salt until smooth.

Combine custard with milk

2 minutes

Gradually add the hot milk mixture to the egg mixture, whisking continuously to temper the eggs.

Assemble the pudding

15 minutes

Sprinkle the drained raisins and mixed peel over the bread cubes. Pour the custard evenly over the bread. Press down with a spatula to soak the bread. Let sit for 15 minutes.

Bake

45 minutes

Preheat oven to 180°C (350°F). Bake the pudding for 40-45 minutes until golden and set but slightly jiggly in the center.

Equipment

9x13-inch baking dish
large mixing bowl
whisk
saucepan
small bowl

Nutrition facts

420 kcal

Calories

9 g

Protein

60 g

Carbohydrates

17 g

Fat

2 g

Fiber

320 mg

Sodium

Tips

Stale bread works best as it soaks up the custard without turning to mush, if you only have fresh bread, toast it slightly first.
Substitute golden raisins or currants for a different flavour.
For an extra kick, add one tablespoon of dark rum or Wray & Nephew overproof rum.
Serve warm with rum sauce, vanilla ice cream, or a generous drizzle of condensed milk if you have a sweet tooth.

Serving suggestions

Serve warm with rum sauce, vanilla ice cream, or a generous drizzle of condensed milk if you have a sweet tooth.

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Recipe by

Aaliyah Campbell

Specialises in Jamaican cuisine

Aaliyah 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.