Jamaican Bread Pudding Recipe with Grace Coconut Milk

Jamaican bread pudding is a baked bread-and-custard dessert flavored with coconut milk, warm spices, and often raisins; versions vary from cook to cook. Grace coconut milk gives this version a creamy base, while stale bread soaks up the custard and bakes into a tender center with a lightly crisp top.

Ingredients

10 cups (about 400 g) stale white bread, cut into 1-inch (2.5 cm) cubes; Jamaican hard-dough bread is a good choice if available
1 can (13.5 oz / 400 ml) unsweetened Grace coconut milk, well shaken
1 cup (240 ml) evaporated milk
4 large eggs (about 200 g without shells), at room temperature if convenient
¾ cup (150 g) packed light or dark brown sugar
¼ cup (57 g) unsalted butter, melted, plus 1 tablespoon (14 g) for greasing the pan
½ cup (75 g) raisins
⅓ cup (25 g) sweetened shredded coconut
2 teaspoons (10 ml) vanilla extract
1 teaspoon (2.6 g) ground cinnamon
½ teaspoon (about 1 g) freshly grated or ground nutmeg
¼ teaspoon (about 0.5 g) ground allspice
½ teaspoon (3 g) fine salt
2 tablespoons (30 ml) dark rum, optional

Instructions

Prepare the bread and oven. If the bread is fresh or soft, spread the cubes on a baking sheet and dry them in a 250°F (120°C) oven for 10 minutes; let them cool briefly. Stale bread can go straight into the baking dish. Raise the oven temperature to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with the measured tablespoon of butter. Drying helps the bread absorb custard without turning immediately mushy.
Make the custard. In a large bowl, whisk the eggs and brown sugar until evenly combined. Whisk in the coconut milk, evaporated milk, melted butter, vanilla, cinnamon, nutmeg, allspice, salt, and rum if using. Shake or stir the coconut milk well before measuring so its thick cream and liquid are blended. The mixture may look slightly speckled from the spices, which is normal.
Combine with the bread. Put the bread cubes in the prepared dish and scatter the raisins and shredded coconut over them. Pour the custard evenly across the bread. Press the cubes down gently with a spatula so they take up liquid; turn a few of the drier cubes over if needed. Let the mixture stand for 20 minutes before baking. This soak is important: it gives the centers time to soften and helps the finished pudding bake evenly.
Bake until set. Bake uncovered at 350°F (175°C) for about 50 to 55 minutes. The top should be golden, and the center should look set rather than liquid when the dish is nudged. Check the thickest part with a food thermometer, keeping the probe away from the bottom of the pan. USDA FSIS recommends that egg dishes reach a safe minimum internal temperature of 160°F (71°C); if the center is below that, continue baking and check again after a few minutes. If the top is browning too quickly, loosely cover the dish with foil for the remaining bake.
Rest and serve. Set the dish on a heat-safe surface and let it rest for 20 minutes before cutting. The custard firms as it cools, making neater portions and keeping the center moist. Serve warm or at room temperature. A little syrupy liquid at the bottom immediately after baking should settle into the pudding during the rest.

Tips

Choose bread with some structure. Stale sandwich bread, brioche, or Jamaican hard-dough bread all work, but their textures differ. Hard-dough bread is firmer and gives a more substantial bite; soft enriched bread makes a richer, softer pudding. Avoid using bread with visible mold, and dry fresh bread briefly rather than leaving it out for an extended time.
Check the coconut milk label. Use unsweetened canned coconut milk for the stated sugar balance. If you only have sweetened coconut milk, reduce the brown sugar by about 2 tablespoons (25 g), then taste a small spoonful of custard before it goes over the bread. Carton coconut beverage is much thinner and less rich, so it will produce a less creamy result than canned Grace coconut milk.
Keep the texture tender. Give the bread the full 20-minute soak, but do not compress it into a dense, solid layer. Pouring the custard over the bread in stages and gently pressing the cubes helps prevent dry patches. Start checking the temperature near the end of baking; extra time can dry the edges even after the center is safe.
Adjust the fruit and sweetness thoughtfully. Raisins are traditional in many home versions, but you can leave them out or use an equal amount of chopped dates. Sweetened shredded coconut contributes sugar as well as texture. If substituting unsweetened coconut, the dessert will taste a little less sweet; add sugar only if you prefer that change.

Serving Suggestions

Serve the pudding warm in squares, on its own or with a spoonful of lightly whipped cream, vanilla ice cream, or plain yogurt. The cool, mild accompaniment contrasts nicely with the cinnamon, nutmeg, and coconut without hiding them. For a simple finish, dust each serving with a small pinch of cinnamon or offer extra raisins and toasted coconut at the table. Since the pudding is already rich, a modest portion is satisfying after a meal.

For a Jamaican-inspired dessert plate, pair it with fresh sliced mango, pineapple, or orange segments. Their bright, juicy flavor balances the soft custard and brown-sugar sweetness. If serving a group, cut the pudding after its 20-minute rest and keep the pan loosely covered while people serve themselves. It is also good at room temperature, so it can be served without trying to keep every portion piping hot.

Variations

Use a different milk combination: Replace the evaporated milk with whole milk for a slightly lighter custard, or use half-and-half for a richer one. Keep the coconut milk amount the same so the pudding retains its coconut character. Avoid replacing all the milk with a thin coconut beverage, which can leave the custard less creamy and the bread less well coated.

Change the dried fruit: Swap the raisins for chopped dates, dried cranberries, or a mixture, keeping the total at about ½ cup (75 g). Dates make the pudding sweeter and softer; cranberries add a sharper, tangier note. If the fruit is very dry, soak it in hot water for 10 minutes and drain it well before adding, so it does not pull as much moisture from the custard.

Add a gentle rum note: The measured dark rum is optional and can be omitted without changing the method. For a no-alcohol version, leave it out rather than adding extra liquid. A little extra vanilla can reinforce the warm aroma, but the pudding will still taste balanced without rum.

Make the spice profile your own: The cinnamon, nutmeg, and allspice provide a warm, recognizable flavor, but you can use 1 teaspoon (about 2 g) of Jamaican mixed spice instead of the cinnamon and allspice, then keep the nutmeg as written. Mixed spice blends vary, so check whether yours already contains nutmeg and reduce the separate nutmeg if you want a subtler spice flavor.

Storage and Reheating

Let leftovers cool, then refrigerate them within 2 hours of baking in a covered dish or airtight containers. Keep the pudding refrigerated for 3 to 4 days. For easier portions, cut it after cooling and store the squares in a single layer, or place parchment between layers. Do not leave the egg custard dessert at room temperature for longer than 2 hours.

Reheat individual portions in a microwave in short bursts, turning or checking between bursts so the center warms without drying the edges. To reheat a larger amount, cover the baking dish with foil and warm it in a 325°F (165°C) oven until hot throughout. Check leftovers with a food thermometer and reheat them to 165°F (74°C). You can also freeze well-wrapped portions for up to 2 months for best quality; thaw them in the refrigerator before reheating. The texture may be a little softer after freezing, but the flavor remains pleasant.

Frequently Asked Questions

Can I make Jamaican bread pudding with fresh bread?
Yes. Fresh bread holds more moisture and can make the center heavy if it goes straight into the custard. Cut it into cubes and dry it on a baking sheet in a 250°F (120°C) oven for 10 minutes, as directed, then let it cool briefly before assembling. The goal is dry bread, not toasted or browned bread.

Does this recipe need Grace coconut milk specifically?
No particular brand is essential. Grace unsweetened canned coconut milk is a convenient option, and another unsweetened canned coconut milk can be used in the same quantity. The important distinction is canned coconut milk versus a thin coconut beverage sold in cartons; the latter usually gives a less rich custard.

How can I tell when the pudding is done?
The top should be browned, and the middle should look set rather than slosh when you gently move the pan. Because this is an egg custard, confirm that the center reaches 160°F (71°C) with a food thermometer. If it has not reached that temperature, bake a little longer and check again. The 20-minute rest then helps the set custard become easier to cut.

Can I assemble it ahead of time?
Yes. Assemble the pudding, cover the dish, and refrigerate it for up to 12 hours before baking. The bread may absorb more custard during the longer chill, so check that the pieces are evenly soaked before it goes into the oven. Bake it cold from the refrigerator and allow extra time as needed; rely on the center temperature and set appearance, not the usual bake time alone.

Can I leave out the raisins, coconut, or rum?
Yes. Each is easy to omit. Leaving out raisins or shredded coconut changes the texture and flavor but does not affect the custard method. Omit the rum for an alcohol-free version; there is no need to replace its volume. If you omit both sweetened coconut and raisins, the pudding will taste a little less sweet but will still bake properly.

Why is my bread pudding soggy or dry?
A pudding can be soggy if the bread was very soft, the cubes were packed tightly, or the center did not finish setting. Dry bread briefly, keep it loosely arranged, and use a thermometer to confirm the center reaches 160°F (71°C). A dry result usually comes from baking too long after the custard has set. Begin checking near the end of the stated bake time, and let the pudding rest before judging its final texture.

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

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