Barbados Bread Pudding

This image courtesy of Joseph DeLeo

12 individual bread puddings

Cooking Methodbaking



Total Timeunder 1 hour

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert

Dietary Considerationkosher, peanut free, soy free, vegetarian

Equipmentbaking/gratin dish

Mealbrunch, dinner

Taste and Texturerich, spiced, sweet

Type of Dishbread, dessert


  • 1 loaf cinnamon raisin bread, crusts removed and cut into 3/4-inch dice (about 5 cups)
  • 3 whole eggs
  • 3 egg yolks
  • 3/4 cups brown sugar
  • 2 cups half and half
  • 1/4 cup Mount Gay rum
  • 1 teaspoon vanilla extract
  • 1/8 to 1/4 teaspoon freshly grated nutmeg
  • Cooking spray


  1. Preheat oven to 475 degrees F.

  2. Place the cubed bread in a large mixing bowl.

  3. In another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, Mount Gay rum, vanilla extract, and a generous grating of fresh nutmeg. Pour eggnog mixture over bread cubes.

  4. Spray a 12-hole muffin tin with cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. Place the filled muffin tin into a roasting pan. Transfer to the preheated oven and carefully pour enough hot water into roasting pan to come up half way.

  5. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean when inserted into center.


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