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Coconut Cream Belizean Bread Pudding

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
70 min
SERVINGS
12 servings
Dessert Caribbean Latin American
Coconut Cream Belizean Bread Pudding
Ingredients
  • 2 large eggs
  • 1 (12 fluid ounce) can evaporated milk
  • 12 fluid ounces coconut milk
  • 6 fluid ounces sweetened condensed milk
  • 4 fluid ounces dark rum
  • 1/2 cup white sugar
  • 1/2 cup melted butter
  • 1/4 cup raisins
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 loaf bread, torn in pieces
Instructions
1
Preheat your oven to a temperature of 250 degrees Fahrenheit (or 120 degrees Celsius, if that's more convenient for you).
2
Next, take a moment to prepare your baking dish by coating it with a thin layer of grease. A 9x13-inch dish is the ideal size for this recipe.
3
In a large mixing bowl, whisk together eggs until they become light and fluffy.
4
Then, add the evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, melted butter, raisins, vanilla, nutmeg, and cinnamon to the eggs in the bowl. Mix everything together until it's smooth and well combined.
5
After that, gently fold in the bread to avoid tearing it apart.
6
Finally, pour the entire mixture into your prepared baking dish and place it in the preheated oven. Bake for about 1 hour, or until the top is golden brown and the edges start to look dry.