Jamaican Banana Bread Custard

This Jamaican bread pudding is layered like a trifle but baked like a custard. Dried bread pieces go down first, then halved ripe bananas, a splash of dark Jamaican rum, a smear of apricot preserves, and finally a rich custard made with both whole eggs and extra yolks. The result is custardy and dense with pockets of warm, rum-soaked banana throughout.

Eight egg yolks plus six whole eggs make this custard exceptionally rich. You temper the eggs by slowly pouring hot milk into them while stirring constantly. Rush this step and you’ll get sweet scrambled eggs instead of a smooth, silky custard.

The weighted rest before baking is a technique most bread pudding recipes skip. Pressing the bread down with a heavy platter for 15 minutes forces the custard into every crevice. Without it, you’ll have dry bread pieces floating on top that bake crispy instead of creamy.

Kitchen Tips

• Use truly dry bread, not just stale bread. Leave it out overnight or dry it in a low oven. Wet bread can’t absorb the custard properly.
• The apricot preserves add a subtle fruity sweetness that ties the banana and rum together. Don’t swap for a stronger-flavored jam or it will compete with the rum.
• The custard is done when a knife inserted in the center comes out clean. The edges will be set and slightly puffed.
• Serve warm, not hot. Let it cool for 10 minutes so the custard firms up and holds its shape when sliced.

Variations

• Top with a drizzle of caramel sauce or a scoop of vanilla ice cream for extra indulgence.
• Use coconut milk instead of regular milk for a more Caribbean flavor.
• Skip the rum for a family-friendly version and add an extra teaspoon of vanilla instead.