Belizean Bread Pudding

Name: Belizean Bread Pudding
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

9 ingredients

6 steps

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

Directions

1

Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
2

In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
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.
4

Preheat oven to 375°F/190°C,.
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.
6

Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.