DISH RESEARCH · Other

Breadfruit Pie

Franklin on Food’s Dominica-trip-associated savoury Breadfruit Pie layers boiled breadfruit slices with evaporated-milk, cheddar and Monterey Jack sauce, then bakes the casserole with reserved cheddar on top. This guide follows that published sliced version and its complete recipe.

About Breadfruit Pie

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Flavour: The author explicitly calls the casserole savoury, but does not describe its finished cheese, mustard, nutmeg or chilli balance. The exact heat and taste cannot be supplied just from those ingredients, and the introductory baked-bread analogy is botanical context rather than a casserole tasting.

Texture and appearance: The method explicitly boils breadfruit until tender and cooks its cheese sauce until thick and smooth before layering and baking. It does not describe the topping’s final crispness or the baked slices’ precise bite, so no crisp-versus-soft contrast is claimed.

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Dish type

Other

A savoury baked breadfruit casserole with layered slices and cheese sauce. The source does not assign it a main-course or side-dish role. Its sliced construction is the selected version, rather than a pastry-crusted sweet pie or a mash-based casserole.

Source limits: Main-versus-side service role unprovided.

Preparation

Read the preparation

Preheat the oven to 180 °C. Trim, wedge, peel and core the breadfruit, rinse it, then boil covered with water and the listed salt about 20 minutes until tender. Melt butter on low heat, cook the flour in it four to five minutes, whisk in evaporated milk, and add parsley, Scotch bonnet, ground mustard, Monterey Jack, most cheddar, onion, nutmeg and black pepper. Cook a few minutes to a thick, smooth sauce. Slice cooked wedges about a quarter inch thick; alternate breadfruit and sauce layers in a greased dish, finishing with sauce and reserved cheddar. Bake on the middle rack about 30 minutes, then cool a few minutes before eating.

Source limits: Unspecified greasing medium, precise finished bake endpoint and total elapsed time unprovided.

Serving presentation

The baking dish has alternating breadfruit slices and sauce, with sauce and the reserved grated cheddar on top. Let it cool a few minutes before eating. No serving count, per-person portion, garnish or precise final service temperature is given; golden or crisp topping is not claimed because the source does not state that endpoint.

Source limits: Yield, exact final temperature, garnish and topping mouthfeel unprovided.

Before you order

This sourced version contains evaporated milk, cheddar, Monterey Jack and butter as milk ingredients, plus ground mustard. Confirm actual dairy products, flour cereal and the unnamed dish-greasing medium. Ask whether the venue serves a sliced cheese-sauce casserole or a mashed or sweet pie, and confirm Scotch bonnet and black-pepper strength. Tender breadfruit and a thick, smooth sauce are documented; crisp topping and the exact final heat balance are not. Shared casserole dishes, sauce pans and serving utensils need venue-specific answers when contact matters.

Source limits: Venue version, supplier formulas, greasing medium, precise taste/topping texture and contact practices unknown.

Prepare your questions →

Ingredients in Breadfruit Pie

Franklin’s recipe uses one breadfruit,360 ml evaporated milk,115 g medium cheddar shared between sauce and reserved topping,75 g Monterey Jack,75 g onion,45 g butter,25 g all-purpose flour,7 g ground mustard,6 g fresh parsley,2 g salt,a quarter Scotch bonnet,pinch of ground nutmeg and unquantified ground black pepper. Method water rinses and covers the breadfruit; a greased baking dish requires an unnamed medium. Cheese quantities are retained at their stated totals; no extra 115 g topping is invented.

Source limits: Flour cereal, dairy products, greasing medium and water/pepper amounts unresolved.

Breadfruit^[1]Recipe ingredient
Evaporated milk^[1]Recipe ingredientSource-specific formulation remains unresolved.
Medium cheddar for sauce^[1]Recipe ingredientSource-specific formulation remains unresolved.
Monterey Jack^[1]Recipe ingredientSource-specific formulation remains unresolved.
Onion^[1]Recipe ingredient
Butter^[1]Cooking mediumSource-specific formulation remains unresolved.
All-purpose flour^[1]Recipe ingredientSource-specific formulation remains unresolved.
Ground mustard^[1]Recipe ingredientSource-specific formulation remains unresolved.
Fresh parsley^[1]Recipe ingredient
Salt^[1]Recipe ingredient
Scotch bonnet pepper^[1]Recipe ingredient
Ground nutmeg^[1]Recipe ingredient
Ground black pepper^[1]Recipe ingredient
Breadfruit boiling water^[1]Cooking water
Reserved cheddar topping^[1]Recipe ingredientSource-specific formulation remains unresolved.
Unspecified dish-greasing medium^[1]Identity unresolved

These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Franklin on Food introduces this recipe through a firsthand trip to Dominica and explicitly calls the proposed dish a savoury casserole; the post is labelled breadfruit, Dominica, pie and recipe. This supports a Dominica-trip-associated published Breadfruit Pie version. It does not establish that the author ate this exact casserole there, that it is a national or traditional formula, or that it is a Vincentian recipe. A sweet breadfruit meringue pie and regional mashed-breadfruit versions remain distinct.

Source limits: Exact local tasting of this formula, national/traditional designation, SVG association and earlier origins unproved.

Countries

Cuisines & regions

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Dominica

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Franklin on Food, Memories of Dominica: whole first-person introduction, savoury casserole label, exact ingredients and layered breadfruit/cheese-sauce method. The botanical baked-bread analogy in the introduction is not a tasting of the finished casserole. Food Standards Agency guidance supports its milk, cheese, butter and mustard ingredients; the flour cereal remains unprovided.