Desserts
Belizean Bread Pudding
Ingredients
- - 500g (about 8 cups, cubed) stale bread, crusts on
- - 500ml (2 cups) whole milk
- - 250ml (1 cup) coconut milk
- - 3 large eggs
- - 150g (3/4 cup) brown sugar
- - 1 tsp ground cinnamon
- - 1/2 tsp ground nutmeg
- - 1 tsp vanilla extract
- - 100g (2/3 cup) raisins
- - 30g (2 tbsp) butter, melted, plus extra for the dish
Method
- Preheat the oven to 175C (350F) and butter the baking dish.
- Place the cubed bread in a large bowl and pour over the milk and coconut milk. Let soak for 15 minutes, pressing down occasionally, until softened.
- In a separate bowl, whisk the eggs, brown sugar, cinnamon, nutmeg and vanilla extract together.
- Pour the egg mixture over the soaked bread and mix gently but thoroughly to combine. Fold in the raisins.
- Transfer to the prepared baking dish and drizzle the melted butter evenly over the top.
- Bake for 45-50 minutes until set in the centre and golden brown on top. Let cool for 10 minutes before serving.
Introduction: A frugal, comforting dessert born from a British colonial habit of not wasting stale bread, Belizean bread pudding is enriched with coconut milk, warm spices and raisins, and is a fixture of home kitchens and community fundraiser bake sales alike.
Cultural Background: A frugal, comforting dessert born from a British colonial habit of not wasting stale bread, Belizean bread pudding is enriched with coconut milk, warm spices and raisins, and is a fixture of home kitchens and community fundraiser bake sales alike.
Tips: Slightly stale, firmer bread soaks up the custard without turning to mush, giving the best texture. Let the pudding rest briefly after baking; it firms up slightly and is easier to slice cleanly.
Variations: A rum-soaked version adds 2 tablespoons of dark rum to the raisins before folding them in, for an adults-only treat. Top with a simple rum or vanilla glaze for special occasions.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: Warm individual portions in a 160C (325F) oven for 10 minutes, or briefly in the microwave.
Nutrition: Approx. 320 kcal, 8g protein, 12g fat, 46g carbohydrate per serving
FAQs:
Q: Can I use fresh bread instead of stale? A: Yes, lightly toast fresh bread cubes in a low oven for 10 minutes first so they hold their structure during soaking. Q: Can this be made dairy-free? A: Replace the whole milk with additional coconut milk or a plant-based milk for a fully dairy-free version.
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