Belizean Bread Pudding

Name: Belizean Bread Pudding
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 24 serving(s)
Ingredients: 1 loaf white bread (day-old or stale is best); 1 3/4 cups granulated sugar (350g); 1/2 cup seedless raisin (300g); 1 tablespoon cinnamon (3 dsp); 1/2 cup butter (125g); 200 ml evaporated milk; 400 ml coconut milk; 1 ounce rum (or 1 ounce brandy or 1 tsp vanilla extract); 1/2 cup water

(1)

Recipe by Northwestgal

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.

READY IN: 2hrs

SERVES: 24

UNITS: US

INGREDIENTS

Nutrition

1

loaf white bread (day-old or stale is best)
1 ³⁄₄

cups granulated sugar (350g)
¹⁄₂

cup seedless raisin (300g)
1

tablespoon cinnamon (3 dsp)
¹⁄₂

cup butter (125g)
200

ml evaporated milk
400

ml coconut milk
1

ounce rum (or 1 ounce brandy or 1 tsp vanilla extract)
¹⁄₂

cup water

DIRECTIONS

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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