This is the Jamaican bread pudding; the bread pudding I grew up eating, and it is a popular dessert, here in Jamaica. This is how my granny made her traditional Jamaican bread pudding. This bread pudding is soft and moist on the inside. The video will be on my YouTube channel soon.
2 cups breadcrumbs
1/4 cup butter, softened at room temperature
1/3 cup brown sugar
2 eggs or 1 tsp. baking powder
2 1/2 cups whole milk (use any milk that you want, even coconut milk)
1/3 cup raisins
1 tsp. mixed spice or 1/2 tsp. cinnamon
2 tsp. white rum
2 tsp. Red Label wine
1 tsp. vanilla flavouring
Cream butter and sugar. Add eggs and beat for a further two minutes.
Add breadcrumbs, mixed spice, nutmeg and vanilla, white rum and wine.
Add milk (a little at a time while mixing)
Add some of the raisins
Pour into a grease paper-line 9-inch baking pan
Add the remaining raisins
Bake in a preheated oven at 350 F for one hour and twenty-five minutes
Remove from oven and cool before cutting
Tip: If you want a custard on top (in Jamaica, it is called "matta top pudding or wetty-wetty- top). Mix together 1/3 cup milk, one tbsp. brown sugar, and 1/2 tsp. vanilla. Remove the pudding from the oven after one hour and pour the mixture on top of bread pudding. Return the pudding to the oven and continue baking for twenty-five more minutes.