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belizean bread pudding

(1 RATING)
34 Pinches 2 Photos
Northwestgal avatar
Renton, WA
Updated on Jul 25, 2014

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.

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

Ingredients

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

How To Make belizean bread pudding

  • Step 1
    Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
  • Step 2
    In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
  • Step 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.
  • Step 4
    Preheat oven to 375°F/190°C,.
  • Step 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.
  • Step 6
    Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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