Bread Pudding
HB-0326 · Hand-built original · Belizean
This is a traditional Belizean recipe for a classic baked dessert made with condensed milk, evaporated milk and rum.
BelizeanDessert2 hr 15 minServes 6535 kcalVegetarian
Main ingredient: milk
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:6quantities adjust to match
Ingredients
- 12 slices white bread, torn into bite-size pieces
- 3 to 3 1/2 cups evaporated milk
- 1 1/2 x 14 oz cans condensed milk
- 3/4 cup sugar
- 5 eggs, beaten
- 2 tbsp vanilla extract
- 2 tbsp dark rum
- 4 oz (1 stick) butter, melted, plus extra for greasing
- 2 tsp ground cinnamon
- 2 tsp freshly grated nutmeg
- 1/2 cup raisins
Method
- Grease a large glass baking dish with butter. Put the torn bread in a large bowl.
- Heat the evaporated milk in a saucepan until warm but not boiling, then pour it over the bread and leave to soak for 30 minutes, pressing the bread down occasionally, until soft.
- Heat the oven to 350°F.
- Stir the condensed milk, sugar, beaten eggs, vanilla, rum, melted butter, cinnamon and nutmeg into the soaked bread until evenly combined, then fold in the raisins.
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 1 hour to 1 hour 15 minutes until deep golden, puffed, and set in the centre with only a slight wobble.
- Cool for at least 20 minutes before cutting. Serve warm or at room temperature.
Prep: 1 h · Cook: 1 h 15 min · Total: 2 h 15 min
Nutrition (per serving, where published)
535 kcalCalories
11.6 gProtein
72.5 gCarbs
22.2 gFat
12 gSaturates
3.9 gFibre
0.9 gSugars
464 mgSodium
196 mgCholesterol
324 mgPotassium
177 mgCalcium
3.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data