Belizean Bread Pudding
By
Vickie Parks
@Northwestgal
2
This is a traditional Belizean recipe for a classic baked dessert made with coconut milk, evaporated milk and rum. It's very good, I hope you give it a try.
Ingredients
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1 1/2 lbloaf white bread (day-old is best)
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1 3/4 cgranulated sugar (350g)
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1/2 cseedless raisins (300g)
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1 Tbspcinnamon (3dsp)
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1/2 cbutter (125g)
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7/8 cevaporated milk (200ml)
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1 2/3 ccoconut milk (400ml)
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1 ozrum (or brandy or vanilla extract)
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1/2 cwater
How to Make Belizean Bread Pudding
- Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
- In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
- Add creamy mixture to the bowl with bread pieces, and set aside until bread is soggy. Then add the alcohol (or vanilla extract) and mix well.
- Preheat oven to 375°F/190°C,.
- Grease a 9x13-inch baking pan. Pour bread pudding into greased pan, and bake 90 minutes, or until the bread pudding is crunchy. Let cool completely.
- Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.
About Belizean Bread Pudding
Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Latin American
Dietary Needs: Low Sodium Low Carb
Other Tag: Quick & Easy
