Key Lime Bread Pudding

Key Lime Bread Pudding

  • Author: Maury Crespo
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 minutes
  • Yield: 8 1x


  • 24 oz bread: about a loaf and a half
  • 2 tbsp butter
  • 16 oz heavy cream
  • 1 tbst vanilla extract
  • 1 tsp salt
  • 1 Shot dark rum
  • 4 eggs
  • 8 oz nuts almonds, cashews, or Pistachios
  • Grapefruit segments for Garnish

For the Clementine Marmalade

  • 3 clementines (no seeds)
  • 1 sprig tarragon
  • 1 cup sugar

For the Key Lime Cream

  • Sweetened Condensed Milk 14 oz
  • Lime Juice 3 limes
  • Lime Zest 3 limes


  1. Layer bread in a buttered roasting pan
  2. In a saucepot add heavy cream, vanilla extract, salt, butter, and the dark rum
  3. Bring the mixture to a simmer and let cool, at around 100 degrees f. Add the eggs and whisk one at a time.
  4. Once incorporated, ladle the mixture on top of the bread until its absorbed all of it. Add milk if its too thick.
  5. Bake for 45 minutes in the oven at 350
  6. Take out of the oven, sprinkle honey and nuts over the bread pudding. Return to the over for 5 minutes.

For the Clementine Marmalade

In a food processor with a grater attachment grate the clementines whole. Skin and everything. In a saucepan, add the mixture and the sugar and tarragon leaves. Heat until the sugar is dissolved and let cool. The natural pectin in the clementines will solidify the marmalade. It will taste citrusy with a little bit of licorice from the tarragon.

 For the Key Lime Cream

Mix together the zest, and juice of the 3 limes. It will be very tangy!


Garnish with Grapefruit segments, the tangy bitterness is a welcome contrast to the sweetness of the key lime cream and the velvety custard.

  • Category: Dessert
  • Cuisine: Floribbean Cuisine