Belizean Bread Pudding

Name: Belizean Bread Pudding
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 24
Cuisine: Latin American
Ingredients: 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 water

By Vickie Parks
@Northwestgal

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

Add to Grocery List

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

water

How to Make Belizean Bread Pudding

Step-by-Step

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.