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Cherry bread pudding recipe

bread pudding

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.

rum and wine


1 lb. Hard dough bread (stale)

1/4 cup rum & wine, mixed together

4 eggs

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.


bread pudding


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