Belizean Bread Pudding

Name: Belizean Bread Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Belize
Ingredients: Stale bread, crusts on — 500 g (about 8 cups, cubed); Whole milk — 500 ml (2 cups); Coconut milk — 250 ml (1 cup); Large eggs — 3; Brown sugar — 150 g (3/4 cup); Ground cinnamon — 1 tsp; Ground nutmeg — 1/2 tsp; Vanilla extract — 1 tsp; Raisins — 100 g (2/3 cup); Butter, melted, plus extra for the dish — 30 g (2 tbsp)

The Quirky Foodster Team

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20 mins

Prep

50 mins

Cook

Servings

Ingredients

Stale bread, crusts on — 500 g (about 8 cups, cubed)
Whole milk — 500 ml (2 cups)
Coconut milk — 250 ml (1 cup)
Large eggs — 3
Brown sugar — 150 g (3/4 cup)
Ground cinnamon — 1 tsp
Ground nutmeg — 1/2 tsp
Vanilla extract — 1 tsp
Raisins — 100 g (2/3 cup)
Butter, melted, plus extra for the dish — 30 g (2 tbsp)

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.