How To Make Jamaican Bread Pudding|The Raina’s Kitchen

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream maintains richness while being dairy-free.

Break up about 10 cups of stale Jamaican hard dough bread into pieces.

Preheat oven to 350°F (175°C).

Grease a baking pan with Kerrygold butter.

Layer the coconut flakes with the broken bread.

Sprinkle raisins and cherries between the layers of bread and coconut flakes.

In a mixing bowl, combine coconut milk, evaporated milk, brown sugar, ground cinnamon, salt, ground nutmeg, condensed milk, white rum, coconut rum, and red label wine; mix well.

Pour the mixture over the bread, ensuring it is evenly distributed.

Let the bread sit for about an hour to soak (or overnight for more moisture).

Bake in the preheated oven for about 1 hour and 30 minutes.

While baking, prepare the rum butter sauce with butter, sugar, rum, and vanilla extract.

Top the finished bread pudding with ice cream and whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens