Caribbean Black Rum Cake & Panettone Christmas Bread Pudding

Holiday cooking has a special way of bringing cultures together, and this Caribbean Black Rum Cake & Panettone Bread Pudding is exactly that kind of dish. I grew up knowing that every Caribbean household kept a jar of dried fruit soaked in a mix of rum and fortified wine, topped up year after year after the holiday baking season. That fragrant fruit puree is the heart of our rum cakes, and it adds deep flavor to this dessert as well.

With a large Italian community in my area, panettone shows up everywhere during Christmas. You’ll see it stacked high in grocery stores, and you almost always end up with one gifted to you. Its light, buttery crumbs and sweet fruit are perfect for bread pudding, especially when paired with our rich Caribbean black cake fruit base. This recipe brings both traditions together, using panettone as the foundation and the black rum cake fruit puree for color, aroma, and unmistakable island warmth.

This bread pudding bakes up custardy and tender, with pockets of sweet, boozy fruit and a golden top that stays soft beneath a foil cover. You can serve it warm right out of the oven or let it rest for a firmer slice. Either way, it’s one of the easiest Christmas desserts you can make, especially when you already have soaked fruit ready for the season. And yes, it’s even better topped with my decadent vanilla cream sauce.

Ingredient Guide

• Eggs: Provide structure and help set the custard as it bakes.
• Milk: Forms the base of the custard mixture.
• Cream: Adds richness and body for a velvety texture.
• Sugar: Sweetens the custard and balances the fruit.
• Butter: Brings flavor and helps create a silky custard.
• Vanilla Extract: Adds a warm aroma and rounds out the spices.
• Nutmeg: A classic Caribbean spice used in holiday desserts.
• Ground Cinnamon: Enhances sweetness and complements the soaked fruits.
• Panettone Bread: A lightly sweet Italian holiday bread ideal for bread pudding.
• Rum Cake Fruit Purée: Traditional soaked fruit from Caribbean black cake adds deep flavor.

Cooking Notes from the Kitchen

• Use a fruit-filled panettone for the best flavor and texture in the final pudding.
• Allowing the bread to air-dry helps it absorb more custard without getting mushy.
• Distributing the fruit puree in small spoonfuls ensures even flavor pockets throughout.
• Covering the pudding partway through baking prevents the top from over-browning while the custard sets.

Shopping Made Easy

• You can find panettone in most grocery stores from November through January.
• Caribbean-style soaked fruit is available at many West Indian supermarkets if you do not keep your own jar.
• Whole nutmeg and ground cinnamon are located in the baking aisle of most stores.
• Use any good-quality vanilla you already have; pure extract provides the best flavor.
• Heavy cream is usually stocked near the milk and half-and-half in the dairy section.

Print Recipe

Caribbean Black Rum Cake & Panettone Christmas Bread Pudding

Courses: Festive & Holiday Recipes, In Season, Winter Recipes

Difficulty: Beginner Prep Time 10 mins Cook Time 50 mins Marinate Time 8 mins Total Time 1 hr 8 mins

Description

A warm, custardy Christmas bread pudding made with Italian panettone and rich Caribbean black cake fruit puree for deep holiday flavor and irresistible aroma.

Ingredients

• 3 eggs
• 2 cups milk
• 1 cup cream
• 1 ¹⁄₄ cups sugar
• 4 tablespoons melted butter
• 1 tablespoon vanilla extract
• ¹⁄₂ teaspoon nutmeg
• ¹⁄₂ teaspoon ground cinnamon
• 1 panettone bread (fruit, torn into pieces and air-dried)
• 1 cup rum cake fruit puree

Instructions

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1. Break the panettone bread into pieces and set aside to air-dry. I used the panettone with dried fruits (no chocolate).

   
2. Preheat the oven to 375°F (190°C).
   
3. In a mixing bowl, whisk the eggs, milk, cream, sugar, melted butter, vanilla, nutmeg, and cinnamon until fully combined.
   
4. Grease a baking dish, then place the dried bread pieces inside.
   

5. Drop teaspoon-sized amounts of the rum cake fruit puree evenly over the top of the bread.

   
6. Pour the milk mixture over the bread and gently shake or stir with a spoon to help the custard reach all the bread and fruit pockets.
   
7. Place the dish on the middle rack and bake uncovered for 15 minutes. Cover with foil and continue baking for another 35 minutes.
   
8. Remove from the oven and let rest for 10 minutes before serving.
   

9. Serve warm with my decadent vanilla cream sauce.

   

Note

What is the best bread for making bread pudding?

Panettone works beautifully because it is airy, enriched, and naturally sweet. Its texture allows it to absorb custard without becoming heavy, making it ideal for this style of bread pudding.

Can I use fresh bread instead of dried bread for bread pudding?

Dried or slightly stale bread performs better because it absorbs more custard. If your bread is fresh, let the pieces air-dry for at least an hour before assembling the pudding.

What can I substitute for rum cake fruit puree?

You can use chopped dried fruit soaked in a mixture of rum and wine, or store-bought soaked fruit sold for Caribbean holiday cakes. Regular dried fruit will not offer the same richness, but can work in a pinch.

How do I know when bread pudding is fully baked?

The pudding should be set with no liquid pooling at the center. It will feel firm but still soft when pressed lightly with the back of a spoon.

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