Belizean Bread Pudding

2
Vickie Parks

By
@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 vote
Comments:
Serves:
24
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake

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

How to Make Belizean Bread Pudding

Step-by-Step

  • 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.

Printable Recipe Card

About Belizean Bread Pudding

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