Bread Pudding

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Bread Pudding

Difficulty: Intermediate Prep Time 60 min Cook Time 75 min Total Time 2 hrs 15 mins
Servings: 6


This is a traditional Belizean recipe for a classic baked dessert made with condensed milk, evaporated milk and rum.



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  1. In a large bowl, mix evaporated milk, condensed milk, sugar, eggs, vanilla, dark rum, melted butter cinnamon and nutmeg.

  2. Cut bread into small pieces.

  3. Grease baking dish with butter.

  4. 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.

  5. Set aside for 15 minutes for bread to soak milk mixture.

  6. 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.

  7. Bake at 350 Degrees for approximately 1 hour 15 minutes or until brown to your liking.

  8. Serve with a butter rum sauce, vanilla ice cream or your favorite topping.

  9. Enjoy!
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