Real Recipes From Real Home Cooks ®

belizean bread pudding

(1 rating)
Recipe by
Vickie Parks
Renton, WA

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.

(1 rating)
yield 24 serving(s)
prep time 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For belizean bread pudding

  • 1 1/2 lb
    loaf white bread (day-old is best)
  • 1 3/4 c
    granulated sugar (350g)
  • 1/2 c
    seedless raisins (300g)
  • 1 Tbsp
    cinnamon (3dsp)
  • 1/2 c
    butter (125g)
  • 7/8 c
    evaporated milk (200ml)
  • 1 2/3 c
    coconut milk (400ml)
  • 1 oz
    rum (or brandy or vanilla extract)
  • 1/2 c

How To Make belizean bread pudding

  • 1
    Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
  • 2
    In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
  • 3
    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.
  • 4
    Preheat oven to 375°F/190°C,.
  • 5
    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.
  • 6
    Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.