Quirky Foodster

Desserts

Antiguan Bread Pudding with Rum Sauce (Bread Pudding)

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25 minutes
Prep
45 minutes
Cook

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Ingredients

  • - Pudding:
  • - 500 g (about 8 cups, cubed) day-old white bread, cubed
  • - 500 ml (2 cups) whole milk
  • - 3 large eggs
  • - 150 g (3/4 cup) brown sugar
  • - 1 tsp (1 tsp) ground cinnamon
  • - 1/2 tsp (1/2 tsp) ground nutmeg
  • - 1 tsp (1 tsp) vanilla extract
  • - 80 g (1/2 cup) raisins (optional)
  • - 2 tbsp (2 tbsp) butter, melted, plus extra for greasing
  • - Rum Sauce:
  • - 100 g (1/2 cup) brown sugar
  • - 60 g (4 tbsp) butter
  • - 100 ml (1/3 cup plus 1 tbsp) heavy cream
  • - 2 tbsp (2 tbsp) dark rum

Method

  1. Preheat the oven to 180°C (350°F). Grease the baking dish with butter.
  2. Place the cubed bread in a large bowl. In a separate bowl, whisk together milk, eggs, brown sugar, cinnamon, nutmeg and vanilla extract.
  3. Pour the milk mixture over the bread and let it soak for 15 minutes, pressing down occasionally so all the bread absorbs the custard.
  4. Stir in the raisins if using, then pour the mixture into the prepared baking dish and drizzle with melted butter.
  5. Bake for 40–45 minutes until set in the centre and golden brown on top.
  6. Meanwhile, make the rum sauce: melt brown sugar and butter together in a small saucepan over medium heat, stirring until smooth, about 3 minutes.
  7. Remove from heat, stir in the cream and rum, and return briefly to low heat to combine, about 1 minute.
  8. Serve the warm bread pudding with the rum sauce poured generously over the top.

Introduction: Bread pudding reflects the British colonial legacy woven through Antiguan cuisine, reworked here with warm island spices and a generous rum-caramel sauce that gives it a distinctly Caribbean character.

Cultural Background: Bread pudding reflects the British colonial legacy woven through Antiguan cuisine, reworked here with warm island spices and a generous rum-caramel sauce that gives it a distinctly Caribbean character. Made from day-old bread soaked in a spiced custard and baked until set, it is an economical, comforting dessert traditionally served at family gatherings and Sunday dinners, valued as much for its use of leftover bread as for its rich, warmly spiced flavour.

Tips: Use slightly stale bread — fresh bread turns mushy and won’t hold its structure once soaked and baked. Let the pudding rest for 10 minutes after baking so it sets fully before serving.

Variations: Add a handful of shredded coconut to the custard for extra island flavour. For a non-alcoholic version, replace the rum in the sauce with an extra teaspoon of vanilla extract and a squeeze of orange juice.

Vegetarian/Vegan: This recipe contains egg and dairy and is vegetarian as written; a vegan adaptation is not traditionally made, as the custard base relies on egg and milk for structure.

Storage: Store covered in the refrigerator for up to 4 days; keep the rum sauce in a separate airtight container.

Reheating: Reheat individual portions in a 160°C (320°F) oven for 10 minutes, or microwave for 30–45 seconds; warm the rum sauce gently in a small saucepan before serving.

Nutrition: Calories: 420 kcal | Protein: 8 g | Carbohydrates: 55 g | Fat: 18 g | Fibre: 1 g | Sodium: 260 mg

FAQs:

Q: Can this be made without alcohol? A: Yes, simply omit the rum from the sauce and add a touch of extra vanilla and orange juice for depth. Q: Why did my bread pudding turn out soggy in the middle? A: It likely needed more time in the oven; the centre should feel just set and no longer wobbly when gently shaken.
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