Jamaican Bread Pudding

This Jamaican bread pudding is made with hard dough bread soaked in a lightly sweetened, spiced custard with raisins and cherries, then baked until golden with a soft center. Serve it warm with homemade amaretto sauce for an easy Caribbean dessert that’s especially good for winding down on a Sunday.

I remember walking into a Jamaican restaurant and seeing a thick, glossy slice of bread pudding in the cake display. It looked decadent and just begging to be eaten. One bite and I was hooked.

So, of course, I had to make it at home. This is my version, and it has since become a family favorite, always followed by, “When you makin’ that again?”

I don’t make the pudding itself overly sweet. The raisins and cherries add little bursts of sweetness, and the warm amaretto sauce poured over the top finishes it off perfectly.

What is Jamaican bread pudding?

Jamaican bread pudding is a baked dessert made by soaking bread in a sweetened mixture of milk, eggs, vanilla, and warm spices before baking it until golden. Raisins are a common addition, and different recipes put their own spin on the flavors and mix-ins.

For my version, I use Jamaican hard dough bread because it holds up well once soaked and gives the pudding a soft center without turning mushy. I add raisins and maraschino cherries, then serve it warm with a homemade amaretto sauce.

Bread pudding is made throughout the Caribbean, so you’ll find plenty of variations from one island, household, and cook to another. The basic idea stays the same, but the bread, spices, fruit, and other flavors can change.

The best bread for bread pudding

My first choice for this Jamaican bread pudding recipe is Jamaican hard dough bread. It’s sturdy enough to soak up the milk and egg mixture without quickly falling apart, which helps give the pudding a soft center while still keeping some texture.

You don’t need to wait for the bread to go stale, either. Fresh hard dough bread works just fine. I’ve also made this recipe with challah, which works well because it’s rich but still holds up to the custard.

If you want to make your own bread, try my Jamaican hard dough bread recipe.

Ingredients you’ll need

Here’s what you’ll need to make the bread pudding. Full measurements are in the recipe card below:

• Hard dough bread: My first choice because it absorbs the custard while still holding its texture. Challah also works well.
• Milk and eggs: These make the custard that soaks into the bread and gives the pudding its soft center.
• Granulated sugar: I don’t use a lot of sugar in the pudding itself, especially since the fruit and amaretto sauce add sweetness.
• Cinnamon and nutmeg: The warm spices I use to flavor the custard.
• Vanilla essence: Adds flavor to the milk and egg mixture.
• Raisins: Mixed throughout the pudding for little pockets of sweetness.
• Maraschino cherries: Optional, but I like the extra sweetness and color they add.

How to make Jamaican bread pudding

1. Make the custard. In a large bowl, whisk together the eggs, milk, sugar, cinnamon, nutmeg, and vanilla until well combined.
2. Soak the bread. Place the cubed hard dough bread in a separate large bowl. Pour the custard mixture over the bread and gently toss to make sure all the pieces are coated. Let it sit for about 10 minutes so the bread can absorb the liquid.

3. Add the fruit. Gently mix in the raisins and maraschino cherries, if using, until they’re distributed throughout the bread.
4. Prepare for baking. Pour the mixture into a greased 8 × 8-inch baking dish, spreading it out evenly.
5. Bake the bread pudding. Bake at 350°F for about 30 minutes, until the top is golden brown and the center is set but still soft. If the center needs more time, continue baking in 5-minute intervals until done.

How to make the amaretto sauce

The bread pudding is good on its own, but I love serving it with this warm amaretto sauce. It’s sweet and creamy, with a little almond flavor from the liqueur.

1. Combine the dry ingredients. Whisk the flour and brown sugar together in a saucepan.
2. Add the liquids. Stir in the heavy cream, milk, and vanilla until everything is well combined.
3. Add the Amaretto. Stir in the Amaretto and bring the mixture to a boil, whisking so everything stays smooth.
4. Let it thicken. Reduce the heat to medium-low and cook, stirring frequently, until the sauce thickens. Keep an eye on it so it doesn’t scorch.
5. Cool slightly and serve. Remove the sauce from the heat and let it cool for a few minutes before drizzling it over the warm bread pudding.

Tips for the best bread pudding

• Give the bread time to soak. Let it sit in the custard for the full 10 minutes so the bread absorbs the liquid before baking.
• Don’t mistake soft for underbaked. The center should be set, but it will remain soft and tender. Bread pudding isn’t supposed to bake up like cake.
• If the center is too wet, keep baking. Give it another 5 minutes, check it again, and repeat if necessary.
• For more texture on top, bake until golden. I prefer mine with a drier top and slightly crunchy edges while the middle stays soft.
• Watch the sauce as it thickens. Keep the heat around medium-low and stir frequently. That milk, cream, and sugar mixture can go from behaving herself to foolishness remarkably fast.

How to serve Jamaican bread pudding

I love this bread pudding served warm with the amaretto sauce drizzled over the top. Let the pudding cool slightly after baking, then spoon the warm sauce over individual slices when you’re ready to serve.

You can also enjoy bread pudding at room temperature or cold from the fridge. For leftovers, I usually warm a slice in the microwave or oven and add the sauce afterward.

For an extra treat, serve it with a scoop of vanilla ice cream. The warm pudding, amaretto sauce, and cold ice cream together? Listen!

Bread pudding variations

Once you have the basic idea of bread pudding down, there are plenty of ways to change up the flavors. Here are a few I’ve actually made:

• Ponche de crème bread pudding: A Caribbean holiday spin made with the flavors of ponche de crème. This one is especially good around Christmas.
• Coconut bread pudding: Adds coconut flavor to the pudding for another Caribbean variation.
• Add nuts: Pecans or macadamia nuts can add a little crunch if you want more texture.

You can also leave out the maraschino cherries if you prefer and make the pudding with raisins alone.

How to store and reheat bread pudding

Let the bread pudding cool, then cover it tightly or transfer it to an airtight container and refrigerate it within 2 hours. It will keep in the refrigerator for up to 5 days.

Keep the amaretto sauce separate rather than pouring it over the entire pudding before storing. This helps prevent the bread pudding from becoming too soggy and lets you add the sauce to individual servings.

You can also make the bread pudding ahead and refrigerate it until you’re ready to serve. To reheat an individual slice, microwave it in short intervals until warmed through, or reheat it in a 350°F oven for about 10 minutes. Warm the sauce separately and drizzle it over just before serving.

For longer storage, cut the cooled bread pudding into individual portions, wrap them well, and freeze. Thaw overnight in the refrigerator before reheating. If it seems a little dry after reheating, warm amaretto sauce will sort that right out.

Frequently asked questions

More Caribbean desserts you will love

A good dessert on a Sunday evening is a must. If you’re looking for something else to satisfy that sweet tooth, try a few of these Caribbean favorites.

• Caribbean pone
• Coconut drops
• Currants roll
• Coconut Tart

Recipe