Clay Williams
Brown Sugar Custard Brioche Bread Pudding
A vegan twist on a Jamaican classic, blending nostalgia, spice, and indulgence in every slice.
September 30, 2025
Jamaican bread puddin’ is an enduring dessert from the island’s colonial past, lovingly transformed by Jamaican families over generations. This vegan version from Vegan Soulicious uses brioche for richness and a creamy spiced custard for nostalgic comfort.
What you need:
For the custard:
½ cup brown coconut sugar
½ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
2 tablespoons chia seeds
2 cups unsweetened vegan milk
1 cup vegan heavy cream
Vegan butter, for spreading
24 slices vegan brioche or potato bread
1 cup raisins, divided
¼ cup shredded coconut, divided
For serving:
Coconut whipped cream, vegan caramel sauce
What you do:
- For the custard, in a medium saucepan over medium heat, combine sugar, cinnamon, allspice, salt, chia seeds, milk, and heavy cream. Simmer 4 to 5 minutes, until sugar dissolves. Set aside.
- Butter one side of each bread slice, and cut into 2 triangles. Butter a 1-quart baking dish. Layer bread, buttered side down, in dish. Top with ¼ cup raisins and 1 tablespoon shredded coconut. Pour ¼ custard mixture over. Repeat for 4 layers. Press gently so bread absorbs custard. Let sit 1 hour at room temperature.
- Preheat oven to 375 degrees. Bake 45 minutes, until puffed and golden. A knife inserted in center should come out clean.
- Serve warm or chilled, with coconut whipped cream or caramel.
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