How I made my Jamaican bread pudding
This Jamaican bread pudding is authentic to the max. It is precisely how my Nana used to make bread pudding. It is delicious and filling. You can have it warm or cold. I check the winner box because it is a winner.
Two cups whole milk, (or plant-based milk)
1/4 cup butter
2/3 cup brown sugar, (or granulated sugar)
¼ teaspoon ground nutmeg
One teaspoon vanilla extract
Two teaspoons cinnamon powder
Three cups Jamaican hard dough bread, broken up into small pieces (or 4 cups of breadcrumbs (You may choose a loaf of your choice)
½ cup raisins (optional)
Place milk and butter into a saucepan and cook over medium heat until a thick film forms over the top. Allow the mixture to cool. Then combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat the mixture with an electric mixer at medium speed for 1 minute. Then, slowly add the milk mixture and mix for another minute. Place bread in a lightly greased 1 ½ quart casserole pan/dish. Sprinkle with raisins, if desired. Pour batter on top of the bread. And bake recipe at 350 degrees Fahrenheit for 45-50 minutes or until set. Serve warm or cold.