Belizean Bread Pudding

"Belizean Bread Pudding is a traditional Belizean recipe for a classic baked dessert made with coconut milk, evaporated milk and rum. I found this recipe on the BelizeAttractions website, and I thought it was worth a try."
photo by Annacia photo by Annacia
photo by Annacia
Ready In:




  • 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.

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  1. Made for ZWT7 this is a very nice bread pudding with the flavor of coconut added. I used whole wheat bread as I almost never have white bread in the house. While any of the suggested toppings would be great I didn't think I needed the added calories and passed on them. Even though you really can't tell be my photo this has a moist creamy texture that, in it's self, is reminiscent of custard. I went heavier on the raisins because DH really likes them. Would you believe that we had it warm for lunch because it's a chill dark day with a cold hard wind blowing and it really hit the spot. :D


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