Recipe of the Day: Jamaican Bread Pudding with Sorrel Sauce

We all love a good bread pudding, it is a yummy snack that can be had anytime of day. Today we give you a great bread recipe with something that is distinctly Jamaican, sorrel. Check out the recipe below.

Preparation time: 20m
Cooking time: 35m


For 8 people ()

  • 2 1/4 cup milk
  • 4 medium eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon powder
  • 1/2 tablespoon vanilla essence
  • 1/8 teaspoon nutmeg
  • 6 slices whole wheat bread, cut in cubes
  • 1/8 cup Margarine
  • 1/4 cup brown sugar
  • 1 tablespoon light corn syrup
  • 1 cup strong brewed sorrel
  • 1/8 cup sorrel calyxes (sepals) chopped in large pieces


  1.  In a large mixing bowl whisk together milk, eggs, granulated sugar, cinnamon powder, vanilla and nutmeg.
  2. Arrange bread cubes in a 2 quart baking dish and pour on the egg mixture and leave to stand for 10-15 minutes.
  3. Bake in a preheated oven at 180°C/350°F for 35-40 minutes. Areas near the center will appear soft but set.


  4. Melt Grace Hello Margarine in a sauce pan, add sugar and light corn syrup and mix until the sugar granules are dissolved.  Pour in the brewed sorrel and boil until it becomes syrupy.
  5. Remove from heat and stir in the sorrel calyxes (sepals).

    NOTE: Serve sauce over bread pudding.

    Recipe Note:  6-8 slices of bread may be used.


What do you think about this recipe? Hail us up in the comments below.

via Grace Foods

Sign up for our ReCaFo Irie Newsletter now! We deliver the vibe of the islands right to your inbox.




4 thoughts on “Recipe of the Day: Jamaican Bread Pudding with Sorrel Sauce

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s