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Loading...A beloved Guyanese dessert rooted in British colonial tradition, this bread and butter pudding transforms day-old white bread into a rich, nutmeg-scented custard bake studded with plump raisins. The warm Caribbean twist comes from a splash of dark rum and a generous dusting of mixed spice, giving it that signature Guyanese hospitality. Best served warm with cold cream, condensed milk, or a scoop of vanilla ice cream.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings4
Yield1 (8-inch) dish, 4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 11 gSaturated Fat
- 62 gCarbs
- 2 gFiber
- 32 gSugar
- 14 gProtein
- 320 mgSodium
- 380 mgPotassium
- 210 mgCalcium
- 3 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the pudding base
- 6 slices day-old white sandwich bread, crusts on (about 200 g)
- 4 tbsp unsalted butter, softened
- 1/3 cup dark raisins or sultanas (50 g)
- 1 tsp ground mixed spice (or apple pie spice)
- 1/2 tsp freshly grated nutmeg, plus extra for topping
- 2 tbsp demerara sugar, for the crusty top
For the rum custard
- 3 large eggs, room temperature
- 1/2 cup granulated sugar (100 g)
- 1 1/2 cups whole milk
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 2 tbsp dark rum (optional but recommended)
- 1 pinch fine salt
Directions
- Preheat the oven to 350°F (175°C). Generously butter an 8-inch square or oval baking dish.
- Spread each slice of bread with softened butter and cut into halves or quarters. Arrange a snug layer of buttered bread in the dish, overlapping slightly so there are no gaps.
- Scatter the raisins evenly over the bread and dust with the mixed spice and half of the grated nutmeg.
- In a medium bowl, whisk the eggs with the granulated sugar until pale and slightly thickened. Warm the whole milk and evaporated milk together just until steaming, then slowly whisk the warm milk into the eggs.
- Stir the vanilla, rum, and salt into the custard. Pour the mixture slowly and evenly over the bread, then press gently with the back of a spoon so every slice soaks up the custard. Let rest for 10 minutes.
- Sprinkle the top with the demerara sugar and the remaining nutmeg. Set the dish inside a larger roasting pan and pour in hot water until it reaches halfway up the sides (bain-marie).
- Bake for 40 to 45 minutes, until the top is deep golden brown, the edges are set, and a knife inserted in the center comes out mostly clean.
- Lift the dish from the water bath and let stand for 10 minutes so the custard sets fully, then spoon into bowls and serve warm.
Cook’s Notes
- Day-old, slightly stale bread works best; fresh bread gets mushy. If using fresh bread, lightly toast the slices first.
- For a tropical Guyanese twist, swap the whole milk for full-fat coconut milk.
- Don't skip the demerara sugar topping – it creates the signature crackly, caramelized crust.
- Assemble the pudding the night before, refrigerate, and bake in the morning for an easy brunch dessert.
- Skip the rum for an alcohol-free version and add an extra 1/2 tsp of vanilla.
