Belizean Bread Pudding

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waivio_hivecooking3 months ago3 min read

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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

🍞 1 loaf white or French bread torn into bite-sized pieces
🥛 1-2 cans evaporated milk
🥫 6 oz / 1 can sweetened condensed milk e.g., Nestlé
🥚 3 eggs, slightly beaten
🧈 4 tbsp unsalted butter, melted
🍬 1/2 cup brown and white sugar mix
🍇 1 cup raisins, soaked overnight in 1/2 cup spiced rum e.g., Captain Morgan
🌿 2 tbsp vanilla essence
🌰 1 tsp ground cinnamon
🥜 1/4 tsp freshly grated or ground nutmeg
🧂 1/4 tsp allspice
🧂 1/8 tsp salt

Butter Rum Sauce:
🧈 1/2 cup unsalted butter
🍚 1 cup white sugar
🥚 1 egg yolk
🥛 1 cup whole milk
🥃 1/4 cup spiced rum e.g., Captain Morgan
🥜 1 tsp freshly grated or ground nutmeg
🌿 1 tsp vanilla essence

Instructions

1- Preheat the Oven:

Preheat your oven to 350°F (175°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: