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Ackee Codfish and Callaloo Bread Pudding Recipe

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Jamaica’s National Dish transformed into a scrumptious, savory bread pudding.

Try this fun, easy and delicious Ackee Codfish (Saltfish) and Callaloo Bread Pudding recipe today from Bread Xpressions.

This Jamaica National Dish-inspired Bread Pudding is the perfect pick to celebrate Jamaica’s 60th birthday.

8 slices of french or other day-old bread
1 cup cooked ackee and codfish (saltfish)
1 cup callaloo (cooked)
1 1/2 cups coconut milk
1 cup sour cream
6 eggs
1 tbsp mustard
Salt and pepper to taste

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Ackee Codfish and Callaloo Bread Pudding

Ackee Codfish and Callaloo Bread Pudding

admin
Tastes as good as it looks!
servings
6-8

Equipment

  • Glass baking dish

  • Medium bowl

  • Whisk

  • Oven

Ingredients

  • 8 slices french or other day-old bread

  • 1 cup cooked ackee and codfish

  • 1 cup callaloo (cooked)

  • 1 1/2 cups coconut milk

  • 1 cup sour cream

  • 6 eggs

  • 1 tbsp mustard

  • Salt and pepper to taste

Instructions

1

Method

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch glass baking dish.
2
Place bread slices around baking dish and intersperse ackee and codfish and callaloo amongst bread.
3
In a medium bowl, whisk eggs, milk, sour cream, salt, pepper, and mustard.
4
Pour mixture over bread slices, gently press down the bread slices to ensure that they are absorbed by the liquid, Sprinkle with paprika if desired.
5
Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.

Notes

Substitutions: canned ackee and callaloo may be substituted if the fresh produce is unavailable. Curry paste can be used instead of mustard Homemade sour cream can be substituted for store bought by mixing a cup of whole milk with 1 teaspoon lime or lemon juice.
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Browse the best collection of Jamaican recipes from around the web by local and international chefs.
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