Belizean Bread Pudding Recipe

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Belizean Bread Pudding

Vickie Parks


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.

☆☆☆☆☆ 0 votes
30 Min
1 Hr 30 Min


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


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

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Latin American
Dietary Needs: Low Sodium, Low Carb
Other Tag: Quick & Easy