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Belizean Bread Pudding

1 loaf white bread (day-old or stale is best)
1 34 cups granulated sugar (350g)
12 cup seedless raisin (300g)
1 tablespoon cinnamon (3 dsp)
12 cup butter (125g)
200 ml evaporated milk
400 ml coconut milk
1 ounce rum (or 1 ounce brandy or 1 tsp vanilla extract)
12 cup water


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 375F/190C,. 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.

Source: www.food.com