This bread pudding is not our (Jamaican) method of baking bread pudding. This bread pudding is delicious. I added my Jamaican-style twist to the pudding, although this pudding is not authentic Jamaican but when you take a bit into this bread pudding, you will know that it was prepared and baked by a Jamaican. Click here for Jamaican bread pudding recipe
Jamaican-style because I used cherries, Jamaican Overproof White Rum, and Red Label Wine.
1 lb. Hard dough bread (stale)
1/4 cup rum & wine, mixed together
1/4 cup cherries, drained
2 cups milk
2 tbsp. margarine or butter (melted)
1/4 tsp. salt
1/3 cup granulated sugar
1 tsp. cinnamon
1 tsp. vanilla flouring or extract
1 tsp. mixed spiced
Make sure the bread is stale, there should be no moisture in the bread. I put the bread into the sun for 2 days, if there is no sunshine, put the bread into a hot oven for 15 minutes.
I blended together the cherries, rum, wine and some of the milk to get 1 cup.
- Remove the crust from the bread. Cut the white part of the bread into cubes or squares.
- In a large bowl, combine the cubed bread, eggs, sugar, salt, melted butter, and vanilla. Add the wine mixture. Add the mixed spiced and cinnamon to the remaining 1 cup of milk. Mix well, then pour the mixture in the bowl with the bread.
- butter and flour a bread loaf pan. Pour the bread mixture into a greased loaf pan. Bake in a preheated oven at 375 F for 45 minutes, or until puffed and golden brown on top. Remove from oven and let cool completely before unmoulding.