📝 About This Recipe
Transport your senses to the islands with this decadent, custard-soaked bread pudding, a beloved staple of Caribbean Sunday dinners and festive gatherings. This recipe elevates humble day-old bread with the warmth of nutmeg, cinnamon, and vanilla, creating a texture that is crisp on top and melt-in-your-mouth tender inside. The crowning glory is a velvety, buttery dark rum sauce that infuses every bite with the bold, spirited essence of the West Indies.
🥗 Ingredients
The Pudding Base
- 8 cups Day-old French bread or Brioche (cut into 1-inch cubes)
- 3 cups Whole milk (room temperature)
- 1 cup Heavy cream
- 4 Large eggs (beaten)
- 1 cup Granulated sugar
- 4 tablespoons Unsalted butter (melted and cooled)
- 1/2 cup Dark raisins (soaked in 2 tbsp rum for 15 mins)
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Freshly grated nutmeg (essential for Caribbean flavor)
- 1/4 teaspoon Salt
Warm Rum Sauce
- 1/2 cup Unsalted butter (one stick)
- 1 cup Granulated sugar
- 1/2 cup Heavy cream
- 1/4 cup Aged Dark Rum (use a high-quality Caribbean brand)
- 1 pinch Pinch of salt
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish with butter to ensure the pudding doesn't stick and develops a golden crust.
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2
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and slightly frothy.
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3
Slowly pour in the whole milk, heavy cream, melted butter, vanilla extract, cinnamon, nutmeg, and salt. Whisk continuously until the custard base is well combined and fragrant.
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4
Place the bread cubes into the prepared baking dish, spreading them out evenly. Sprinkle the rum-soaked raisins (and any leftover soaking liquid) over the bread.
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5
Pour the custard mixture over the bread cubes. Use a spatula or your clean hands to gently press the bread down, ensuring every piece is submerged and starts absorbing the liquid.
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6
Let the mixture sit for at least 20 minutes at room temperature. This is the secret to a perfect texture—it prevents dry spots in the finished pudding.
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7
Place the dish in the center rack of the oven and bake for 50 to 60 minutes. The pudding is done when it has puffed up, the center is set (but still has a slight jiggle), and the top is a beautiful golden brown.
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8
While the pudding bakes, prepare the rum sauce. In a small saucepan over medium-low heat, melt the butter.
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9
Whisk in the sugar and heavy cream. Simmer gently for 5-8 minutes, whisking frequently, until the sugar has completely dissolved and the sauce has thickened slightly.
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10
Remove the sauce from the heat and carefully stir in the dark rum and a pinch of salt. Be careful, as the alcohol may cause the sauce to steam rapidly.
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11
Once the pudding is out of the oven, let it cool for 10 minutes. This allows the custard to firm up for easier slicing.
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12
Poke small holes across the surface of the warm pudding with a skewer and pour about one-third of the rum sauce over the top, letting it soak into the bread.
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13
Slice into generous squares and serve warm, drizzling the remaining rum sauce over each individual portion.
💡 Chef's Tips
Use stale, dry bread for the best results; if your bread is fresh, toast the cubes in a low oven for 10 minutes first. Don't skip the soaking time—letting the bread sit in the custard ensures a uniform, pudding-like consistency throughout. For a non-alcoholic version, replace the rum with 2 teaspoons of rum extract and a splash of pineapple juice. If the top is browning too quickly in the oven, loosely tent the dish with aluminum foil for the last 15 minutes. Freshly grated nutmeg makes a world of difference compared to the pre-ground variety; it provides that authentic island aroma.
🍽️ Serving Suggestions
Serve with a scoop of premium vanilla bean ice cream to balance the warm sauce. A side of fresh tropical fruits like mango or pineapple slices cuts through the richness beautifully. Pair with a cup of strong Jamaican Blue Mountain coffee or a spiced chai tea. For an extra crunch, sprinkle toasted coconut flakes or chopped pecans over the top before serving.