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.