Bread Pudding
Description
This is a traditional Belizean recipe for a classic baked dessert made with condensed milk, evaporated milk and rum.
Ingredients
Instructions
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In a large bowl, mix evaporated milk, condensed milk, sugar, eggs, vanilla, dark rum, melted butter cinnamon and nutmeg.
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Cut bread into small pieces.
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Grease baking dish with butter.
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Start adding your bread pieces to the baking dish in layers. I put 1 layer of bread pieces then cover with milk mixture, repeat until all bread is placed in the baking dish. Use a spatula to press down on the bread/milk mixture to soak. Use just enough bread pieces to soak the milk mixture. Sprinkle a dash of sugar, nutmeg and 2 tablespoons melted butter on top of bread pudding before baking.
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Set aside for 15 minutes for bread to soak milk mixture.
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Bake at 350 degrees. In a large baking pan, add 2 to 3 cups water, set glass baking dish into the pan with water to create a creamy custard texture to your bread pudding. This is optional. For a more firm texture bread pudding, use more bread.
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Bake at 350 Degrees for approximately 1 hour 15 minutes or until brown to your liking.
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Serve with a butter rum sauce, vanilla ice cream or your favorite topping.
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Enjoy!
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