Jamaican Bread Pudding with Coconut Milk and Spice

Jamaican bread pudding is a baked dessert made by soaking bread in a spiced custard, often with coconut milk and raisins, then baking it until golden and tender. Home and regional versions vary, but this one balances warm cinnamon, nutmeg, and allspice with a creamy center and a lightly crisp top.

Ingredients

10 cups day-old bread cubes, about 1-inch pieces (350 g); soft white bread, brioche, or a mix works well
1 cup unsweetened coconut milk (240 ml), preferably canned and well stirred
1 cup whole milk (240 ml)
3 large eggs (about 150 g without shells)
¾ cup packed light or dark brown sugar (150 g)
3 tablespoons unsalted butter, melted (42 g), plus 1 teaspoon (5 g) for greasing the dish
¾ cup raisins (110 g)
2 tablespoons dark rum (30 ml), optional; use extra milk instead for a no-alcohol version
2 teaspoons vanilla extract (10 ml)
1 teaspoon ground cinnamon (2.5 g)
½ teaspoon freshly grated or ground nutmeg (about 1 g)
¼ teaspoon ground allspice (about 0.5 g)
¼ teaspoon fine salt (1.5 g)

Instructions

Prepare the oven and dish. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with the teaspoon of butter. If your bread is fresh and soft rather than day-old, spread the cubes on a baking sheet and dry them in the warming oven for 8 to 10 minutes, then let them cool briefly. Drier bread absorbs custard without turning immediately to paste.
Arrange the bread. Put the cubes in a large bowl or directly in the greased dish. Scatter the raisins through the bread so they are distributed rather than sitting in one cluster. If using a very dense loaf, break some larger pieces into smaller ones; a mix of sizes gives the finished pudding both soft custardy bites and distinct pieces of bread.
Make the custard. In a separate bowl, whisk the eggs and brown sugar until the sugar is mostly moistened and the mixture looks even. Whisk in the coconut milk, whole milk, melted butter, rum if using, vanilla, cinnamon, nutmeg, allspice, and salt. Stir the coconut milk well before measuring, especially if the cream has separated in the can. Taste a tiny drop of the uncooked mixture only if you wish to check the spice level; do not taste it after it has contacted raw egg without cooking it.
Soak the bread for 15 minutes. Pour the custard evenly over the bread. Press the cubes down gently with a spatula so they take up some liquid, then leave the mixture to stand for 15 minutes. Halfway through, turn a few of the top pieces or gently press them again. The bread should be moist throughout, but it does not need to dissolve or become completely uniform.
Bake until set. Bake for 50 to 60 minutes, rotating the dish once if your oven browns unevenly. The top should be golden, the edges should look set, and the center should have only a slight wobble rather than slosh when the dish is nudged. Check the center with a food thermometer, avoiding the dish; USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the top browns before the center reaches temperature, loosely tent it with foil and continue baking.
Rest before serving. Set the dish on a heat-safe surface and let the pudding rest for 15 minutes. This pause lets the custard settle so you can cut or spoon out portions without the middle running. Serve warm, or let it cool further if you prefer a firmer slice.

Tips

Choose bread with some structure. Day-old sandwich bread, brioche, or a plain loaf all work. Very fresh bread can make a softer, heavier pudding, so dry it briefly as described above. If using a strongly flavored or seeded loaf, expect those flavors and textures to come through.
Use coconut milk thoughtfully. Unsweetened canned coconut milk gives a fuller coconut flavor and body. Carton coconut beverage is thinner and often sweetened, so check its label; if you use it, the pudding may be less rich and you may want to reduce the brown sugar slightly. Do not substitute coconut cream without thinning it, since it is much thicker.
Adjust the spice without overdoing it. Nutmeg and allspice are potent, so measure them rather than shaking them freely into the bowl. For a milder flavor, omit the allspice or use ⅛ teaspoon. If you do not have allspice, use a small pinch of cloves; the result will be sharper and less rounded.
Watch the center, not just the color. A browned top does not guarantee that the custard has set in the middle. Use the thermometer reading and the gentle-wobble check together, and avoid baking far beyond the safe temperature, which can make the pudding dry or rubbery.

Serving Suggestions

Serve the pudding warm in generous spoonfuls, or cut it into squares after it has cooled enough to hold its shape. A little softly whipped cream, vanilla ice cream, or plain yogurt makes a cool contrast to the warm spices. For a simple finish, dust each serving with a little cinnamon or add a few extra raisins on the plate.

The dessert is rich, so it also works well with fresh fruit such as sliced mango, orange segments, or berries. If serving it as part of a larger meal, make smaller portions and offer coffee or tea alongside. The pudding is flavorful without a sauce, but a spoonful of warm custard or a light drizzle of coconut milk can make a chilled portion feel more luxurious.

Variations

Use a different dried fruit: Replace the raisins with the same amount of chopped dates, dried cranberries, or a mixture. Dates add extra sweetness and a soft, dense bite; tart cranberries make the pudding less sweet and more fruit-forward. Chop larger fruit pieces so they distribute evenly.

Make it without rum: Leave out the rum and add 2 tablespoons (30 ml) more milk. The pudding will still have plenty of flavor from the vanilla and spices, but it will lose the rum’s aroma. If you want a hint of that flavor without alcohol, use a little extra vanilla rather than adding more liquid flavoring.

Add coconut texture: Stir ½ cup unsweetened shredded coconut (40 g) into the custard or scatter it over the top before baking. The top will toast and become more textured, while the interior will have a stronger coconut character. Keep the total liquid unchanged.

Make individual portions: Divide the soaked mixture among 8 to 10 greased ramekins set on a baking tray. They will cook faster than a large dish, so begin checking after about 25 minutes and use a thermometer to confirm the center reaches 160°F (71°C). The exact time depends on the ramekin size and how full they are.

Storage and Reheating

Refrigerate leftovers within 2 hours of baking. Cover the dish or transfer portions to a sealed food-safe container; the pudding keeps for 3 to 4 days in the refrigerator. It will firm as it chills, so a cold portion is sliceable, while gentle reheating brings back a softer custardy texture.

For one serving, microwave it in short intervals, loosely covered, until hot throughout. For a larger amount, cover the baking dish with foil and warm it in a 300°F (150°C) oven. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Add a teaspoon or two of milk to a portion before reheating if it seems dry, but avoid adding so much that it becomes soggy.

You can freeze cooled portions in airtight containers for up to 2 months for best quality. Thaw them in the refrigerator, then reheat to 165°F (74°C). The texture may be a little softer after freezing, but the spice and coconut flavors remain pleasant. Do not leave the pudding at room temperature for extended storage.

Frequently Asked Questions

What kind of bread is best for Jamaican bread pudding?

Day-old white bread is a dependable choice because it absorbs custard well without adding a competing flavor. Brioche makes a richer, softer pudding, while a plain sandwich loaf is lighter. Use bread that is stale but not moldy, and avoid heavily seeded or strongly savory loaves unless you want those flavors in the dessert.

Can I make the pudding ahead?

Yes. Assemble the bread and custard, cover the dish, and refrigerate it for up to 8 hours before baking. Since cold ingredients take longer to heat through, allow a few extra minutes in the oven and check the center with a thermometer until it reaches 160°F (71°C). Do not leave the raw egg mixture out at room temperature while waiting to bake.

Why is my bread pudding watery in the middle?

It may need more baking time, or the bread may not have absorbed the custard evenly. Let the assembled mixture soak for the full 15 minutes, press down dry-looking pieces, and check the center temperature before taking the dish out. Also make sure the bread quantity is measured as cubes, not packed tightly into the cup measure.

Can I use only coconut milk instead of the two milks?

You can replace the whole milk with an additional 1 cup (240 ml) coconut milk. The result will have a more pronounced coconut flavor and may feel richer. Use unsweetened coconut milk and keep the other quantities the same; sweetened coconut beverage can make the pudding noticeably sweeter and thinner.

How do I know when it is done if I do not have a thermometer?

The edges should be set and lightly browned, while the center should move only slightly when the dish is gently nudged. A knife inserted near the center should come out without liquid custard clinging to it, though it may be moist from the bread. A thermometer is the most reliable check for an egg-based pudding; USDA FSIS recommends 160°F (71°C) for egg dishes.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).