Jamaican Bread Pudding

This Jamaican bread pudding is the dessert you need when you’re winding down on a Sunday. Made with bread, raisins, warm spices, and topped with a buttery amaretto rum sauce, it’s simple, satisfying, and rich in Caribbean flavor.

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

So I made it at home, and now I’m sharing my version with you. It’s become a family favorite, always followed by, “When you makin’ that again?”

This dessert isn’t too sweet, and with the addition of cherries and a splash of rum sauce, it’s perfect for dessert or brunch.

What is bread pudding?

Bread pudding is one of those “everybody has their own version” desserts. At its heart, it’s simple:
Cubed bread soaked in a sweet spiced milk mixture, then baked until golden.

From there? You can customize it with raisins, coconut flakes, or maraschino cherries like I do. And don’t skip the rum sauce, it makes the dish.

The best bread to use

Old-school rules said you need stale bread, but honestly, you don’t. What matters is the texture.

My fave? Jamaican hard dough bread.

It’s firm and soaks up the custard without turning to mush. But white, whole wheat, brioche, or French bread work too.

How to make Jamaican bread pudding

Ingredients to use:

Here’s what you’ll need (full quantities are in the recipe card):

What you need:

• Hard dough bread – My #1 choice for texture.
• Milk – I use whole milk, but feel free to sub in what you have.
• Eggs – Can be replaced with mashed banana or applesauce (¼ cup per egg).
• Sugar – Granulated or brown sugar both work.
• Spices – Cinnamon, nutmeg, and allspice bring the Caribbean flavor.
• Vanilla essence
• Raisins & maraschino cherries – Optional but highly recommended!

Instructions

1. Cube the bread – Stack slices and cut into chunks.
2. Mix the custard – Combine milk, eggs, spices, and vanilla.
3. Soak the bread – Pour custard over the bread and let it sit for 10 minutes.

4. Add mix-ins – Stir in raisins and cherries.
5. Transfer to dish – Pour into a greased 2-quart baking dish (or bread tin). Make sure the dish has high sides—the pudding rises!
6. Bake – Time to let that pudding puff up and get golden!ons then bread, and continue that way, making sure to end with bread.

Then it’s baking time.

Now for the rum sauce (Don’t Skip This)

This dessert is delicious on its own, but that sauce?

You’ll need:

• Flour
• Brown sugar
• Heavy cream & milk
• Vanilla extract
• Amaretto or spiced rum (your choice!)

Drizzle over warm pudding and thank me later.

Tips & Tricks

• I like a dry top and soft middle – so I bake until the sides are crunchy.
• If it’s too soggy in the center, bake for 5-minute intervals until set.
• Bread pudding never gets fully firm in the middle—it stays tender, and that’s a good thing!

Hot or cold pudding

Fresh from the oven with warm rum sauce? Yes please.

But leftovers can also be enjoyed cold (some folks love it that way). If not, just reheat in the oven or microwave until warmed through.

Optional Add-Ins

Looking to remix it? Try:

• Nuts – Macadamia or pecans
• Chocolate chips – A nice indulgent touch
• Coconut flakes – Sweetened or unsweetened; sprinkle on top too
• Dried fruit – Like cranberries, mango, or chopped dates

Storage & Reheating

Got leftovers? Store ’em right:

• Let cool to room temp (within 3 hours).
• Wrap tightly in plastic wrap and place in an airtight container.
• Store in the fridge for up to 5 days or freeze.

Don’t drizzle sauce over everything if you’re storing—it makes the pudding soggy. Add sauce to individual servings instead.

Freezing Tips:

• Freeze plain pudding, cut into portions.
• Thaw overnight in the fridge.
• Reheat:
  • Microwave: 40-second intervals until warm
  • Oven: 350°F for 10 minutes for that “just baked” vibe

If it feels too dry after reheating? Pour warm sauce over or top with a scoop of ice cream. Instant upgrade.

More Caribbean desserts you will love

A good dessert on a Sunday evening is a must. Check out a few of my childhood favorites. 

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

Recipe