Belizean Bread Pudding
- π 1 loaf white or French bread torn into bite-sized pieces
- π₯ 1-2 cans evaporated milk
- π₯« 6 oz / 1 can sweetened condensed milk **e.g., NestlΓ©**
- π₯ 3 eggs, slightly beaten
- π§ 4 tbsp unsalted butter, melted
- π¬ 1/2 cup brown and white sugar mix
- π 1 cup raisins, soaked overnight in 1/2 cup spiced rum **e.g., Captain Morgan**
- πΏ 2 tbsp vanilla essence
- π° 1 tsp ground cinnamon
- π₯ 1/4 tsp freshly grated or ground nutmeg
- π§ 1/4 tsp allspice
- π§ 1/8 tsp salt
- π§ 1/2 cup unsalted butter (for sauce)
- π 1 cup white sugar (for sauce)
- π₯ 1 egg yolk (for sauce)
- π₯ 1 cup whole milk (for sauce)
- π₯ 1/4 cup spiced rum (for sauce)
- π₯ 1 tsp freshly grated or ground nutmeg (for sauce)
- πΏ 1 tsp vanilla essence (for sauce)
Indulge in the sweet and spiced flavors of the Caribbean with this traditional Belizean Bread Pudding. Enhanced with the richness of rum-soaked raisins and a decadent butter rum sauce, this dessert is sure to be a crowd-pleaser.
Indulge in the sweet and spiced flavors of the Caribbean with this traditional Belizean Bread Pudding. Enhanced with the richness of rum-soaked raisins and a decadent butter rum sauce, this dessert is sure to be a crowd-pleaser. Perfect for family gatherings or a comforting treat, this recipe brings the warmth of Belize to your kitchen.
Ingredients
π 1 loaf white or French bread torn into bite-sized pieces
π₯ 1-2 cans evaporated milk
π₯« 6 oz / 1 can sweetened condensed milk e.g., NestlΓ©
π₯ 3 eggs, slightly beaten
π§ 4 tbsp unsalted butter, melted
π¬ 1/2 cup brown and white sugar mix
π 1 cup raisins, soaked overnight in 1/2 cup spiced rum e.g., Captain Morgan
πΏ 2 tbsp vanilla essence
π° 1 tsp ground cinnamon
π₯ 1/4 tsp freshly grated or ground nutmeg
π§ 1/4 tsp allspice
π§ 1/8 tsp salt
Butter Rum Sauce:
π§ 1/2 cup unsalted butter
π 1 cup white sugar
π₯ 1 egg yolk
π₯ 1 cup whole milk
π₯ 1/4 cup spiced rum e.g., Captain Morgan
π₯ 1 tsp freshly grated or ground nutmeg
πΏ 1 tsp vanilla essence
Instructions
1- Preheat the Oven:
- Preheat your oven to 350Β°F (175Β°C).
2- Prepare the Raisins:
- Drain the soaked raisins and set them aside.
3- Prepare the Bread Mixture:
- Grease a 9x13 inch baking dish using your preferred brand of non-stick spray e.g., Pam.
- In a large bowl, tear the bread into pieces and soak with evaporated milk. Press with your hands until well mixed and the milk is absorbed.
4- Combine Ingredients:
- In a separate bowl, beat the eggs. Then add the sugar, melted butter, vanilla, spices, and salt. Mix well.
- Gently fold in the rum-soaked raisins into this mixture.
5- Bake the Bread Pudding:
- Pour the bread mix into the prepared baking dish.
- Bake in the preheated oven for 35-45 minutes or until the edges start getting brown and the pudding pulls away slightly from the pan edges.
6- Prepare the Butter Rum Sauce:
- In a saucepan over low heat, melt the butter.
- Add the sugar, milk, and egg yolk, whisking constantly to blend well. Temper the egg yolk before adding by gradually mixing in a bit of the hot sauce to avoid curdling.
- Stir continuously over low heat until the mixture thickens. Do not let it simmer.
- Whisk in the spiced rum and remove from heat. Whisk again before serving for a soft, creamy, and smooth sauce.
7- Serve:
- Serve the bread pudding warm, drizzled with the butter rum sauce on top.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8-10
Calories per Serving: Approximately 420
Proteins: 9g
Fats: 18g
Carbohydrates: 58g
Equipment:
- πͺ Large mixing bowls
- π₯ Whisk
- π 9x13 inch baking dish
- π₯ Oven e.g., GE Profile Model PT9050SFSS
Cooking Tips
- Soak the raisins overnight for a more intense flavor.
- Use freshly ground spices for the best aroma and taste.
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YouTube channel - Caribbean J03: https://www.youtube.com/@caribbeanj0395
Belizean Bread Pudding
Posted by Waivio guest: @waivio_hivecooking
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