I’ve always believed that breadfruit deserves more love on our dinner tables, and this Ultimate Breadfruit Pie might just win you over if you’re not already a fan. Inspired by flavors from a memorable trip to Tobago, and eating that first pie at Jemma’s Seaview, this dish transforms a starchy breadfruit into layers of tender wedges, creamy cheese sauce, and golden-crisp topping. I wanted to create a recipe that’s both comforting and rooted in Caribbean tradition, and this pie hits that sweet spot. It’s perfect as a hearty side or even the star of the show for a vegetarian meal.
Ingredient Guide
- Breadfruit: This starchy tropical fruit is the backbone of the dish: dense, hearty, and perfect for layering. Choose one that is firm and greenish in hue, not overripe.
- Evaporated Milk: Offers richness and body to the sauce, balancing the breadfruit’s dryness. Use full-fat for best texture; coconut milk can be used for a dairy-free twist.
- Parsley: Brings a fresh herbal contrast to the richness of the dish. Flat-leaf parsley is best, but curly works too.
- Cheddar Cheese: Sharp cheddar provides strong flavor and excellent melt, essential for that golden crust and gooey layers.
- Monterey Jack Cheese: Adds creaminess and smooth melt that complements cheddar’s sharpness.
- Onion: Adds savory depth and aromatic base flavor. White or yellow onions work equally well.
- Salt and Black Pepper: Balances all other flavors. Taste your sauce before baking and adjust seasoning as needed.
- Scotch Bonnet Pepper (Optional): For those who enjoy a little fire, this pepper adds Caribbean heat. Use sparingly and finely chopped.
Shopping Made Easy
- Breadfruit is often found at Caribbean or Latin grocery stores—ask if they can help cut or peel it if needed.
- Always double-check canned evaporated milk labels to avoid sweetened condensed milk by mistake.
- Blend cheeses yourself rather than buying pre-shredded for better texture and melt.
- Fresh parsley and onions make a big difference here; avoid dried versions.
Cooking Notes from the Kitchen
- Cool the breadfruit slightly after boiling to slice cleanly and prevent crumbling.
- Layer the cheese evenly through the middle and on top for full flavor in every bite.
- Broil carefully for the golden crust; keep a close eye as it browns fast.
- Don’t rush the roux. Whisk butter and flour on low for 4–5 minutes to avoid raw flavor .
- Stir sauce until smooth and thick. Add a splash of milk, cream, or water if it becomes too thick.
- Watch the broiler! Cheese can go from golden to burned in seconds.
What can I use as a substitute for breadfruit in this pie?
If you can’t find breadfruit, green plantains or sliced potatoes will give you a similar base. You’ll lose the signature flavor, but it still makes a delicious pie.
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Is this pie okay for vegetarians?
Yes, there’s no meat in this one. To make it vegan, switch the cheese and milk for plant-based options that melt well.
How long can I store breadfruit pie leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15 to 20 minutes.
Can I prep it ahead of time?
Definitely. You can layer and assemble everything the day before, then bake it fresh the next day. Just add a few extra minutes to your bake time if it’s going in cold.
Ultimate Breadfruit Pie
Ingredients
- 1 large breadfruit about 4 lb
- 1 1/2 cups evaporated milk
- 2 tablespoons parsley chopped
- 1 cup cheddar cheese grated
- 1/2 cup Monterey Jack cheese grated
- 1 medium onion chopped
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Peel and prepare the breadfruit by cutting off the stem, slicing into wedges, peeling the skin, and removing the core.
- Boil wedges in salted water for 20 minutes, or until tender. Drain and cool slightly.
- In a saucepan, melt butter over low heat. Whisk in flour and cook for 4–5 minutes to form a smooth roux.
- Slowly whisk in evaporated milk. Add parsley, onion, mustard, scotch bonnet (if using), nutmeg, black pepper, and cheeses (reserve 1/4 cup cheddar for topping). Stir until thick and smooth.
- Slice boiled breadfruit into 1/4-inch thick slices. Layer half in a greased baking dish, then pour over half the cheese sauce. Repeat with remaining breadfruit and sauce.
- Sprinkle top with reserved cheddar (and breadcrumbs if using).
- Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit and top with the remaining cheese sauce.
- Rest 5 minutes before serving.
