Traditional dessert satisfies hunger

With Christmas just a few days away, the Christmas menu for many families is beginning to take shape.

Traditionally, Caymanians enjoyed fresh local beef, turtle or fish stew and relied on ground provisions such as yam and cassava to fill in as side dishes. Throughout Christmas and the New Year holiday, visitors to the home were treated to generous portions of the main dishes along with an ample slice of bread pudding or another holiday dessert.

Christmas is a time for family and friends; a celebration with loved ones. What better way to celebrate than with traditional treats made from recipes that have been handed down and savoured for generations? If you’re interested in trying the bread pudding recipe this year, here’s a list of ingredients that you will need to satisfy your sweet tooth.

At eight servings, this tasty pudding (see sidebar for recipe) is a perfect dessert to feed a hungry crowd this Christmas and will make a great Christmas gift too.

Traditional bread pudding


2 loaves of white bread

1 medium box of raisins

4 teaspoons of vanilla

4 cups sugar

Dash of cinnamon

1 tin cream (13 fl oz)

4 eggs

1 tin coconut milk (13 fl oz)

1 stick of 4oz butter/margarine (melted)

Pinch of salt


Preheat oven to 350 F. Soak bread for a few minutes then squeeze out excess water. Add 4 cups of sugar and cinnamon and stir in a large bowl. Then combine all of the other ingredients and mix well. Be sure that the butter is melted before it’s incorporated into the mixture. Grease the baking pan and line the bottom with parchment paper then place pan in the oven on the center shelf. Cooking time may vary depending on the oven, but the pudding should be cooked for about 2 hours or until the top is golden brown. Remove from the oven and allow the pudding to cool before eating. The pudding can be eaten with Carnation evaporated milk and goes well with afternoon tea.