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Jamaican Bread Pudding

bread puddingjamaican

The real Jamaican bread pudding recipe

This is the only method of preparing the Jamaican bread pudding. Some people used yam as a binder; meaning some people prefers their bread pudding not to be extremely soft. So, they used yam along with the flour to give the pudding that tightness.

Flour has always been one of the ingredients used in the making of the Jamaican bread pudding. The flour is the based for the pudding. The breadcrumbs needs something to lean on, so that it can come together.
Stale hard dough bread is used to make the pudding. I wrapped half of hard dough bread with two sheets of paper and I kept it in the cupboard for two weeks. As you can imagine the bread becomes dried and tough, exactly how I want it to be, all the moisture has been dried out. Then I grater the bread to get bread crumbs. I removed small pieces of bread from the crumbs by sifting the breadcrumbs with a sieve. I want to know the exact amount of breadcrumbs. Therefore, I used a measuring cup to get the accurate amount, which was 3 1/2 cups.
You can use store-brought (ready made) breadcrumbs. However, I preferred stick with Jamaican tradition of making my own breadcrumbs


3 1/2 cups dried breadcrumbs
1/2 cup brown sugar
1/2 tsp. salt
2 eggs
2 tbsp. margarine or butter (melted)(about 1/4 of 1 stick margarine or butter
1/4 cup cooking oil
2 cups coconut milk
1 cup all purpose flour
1/4 cup raisin (soaked for an hour into 2 tbsp. white rum) (soaking the raisin is optional)
2 tbsp. white rum
1/2 tsp. vanilla
1/2 tsp. cinnamon powder
1/2 tsp. mixed spice

Note: The amount of flour added to the breadcrumbs will determine the outcome of the pudding. For example I used 1 cup of flour to 3 1/2 cups of breadcrumbs because I do not like bread pudding when it is very soft. If you like extremely soft bread pudding, use 1/2 cup of flour to 3 1/2 cups breadcrumbs. If you prefer your bread pudding a bit soft, then use 1 cup of  flour. If you use more than 1 cup flour to 3 1/2 cups breadcrumbs, then that will taste the flour rather than the breadcrumbs in the pudding. The breadcrumbs should be more than the flour, so that the pudding will taste like bread pudding rather than flour pudding



Put the breadcrumbs into a big container. Sift the flour, salt and sugar.
Add the eggs, vanilla, mixed spice, cinnamon powder, melted butter, raisin, white rum, and cooking oil.


Use the coconut milk to mix the ingredients; pour a little at a time until it reaches the consistency that you prefer. I used the entire 2 cups. At this point, taste the batter to see if more salt or sugar or rum is needed. If needed add the required ingredient or ingredients to suit your taste bud.


Pour the batter into a greased baking tin and bake for 30-35 minutes. (

I do not pour sauce over my pudding or cake. However, if you desire, you can use rum sauce)

*Note: Bread pudding should be kept in the refrigerator after cooling because it is easily spoil, and it should be kept no longer than 2-3 days



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