Belizean Bread Pudding – a delicious recipe with white bread, sugar, seedless raisin, cinnamon, butter, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 375u00b0F/190u00b0C,.
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.
643
kcal
Calories
28
g
Fat
98
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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), and more.
Yes, Belizean Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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