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| Belizean Bread Pudding |
"Absolutely love this dish. Wonderful dish for a dinner party. Very rich and aromatic! Serve warm with vanilla ice cream!"
Ingredients :
- 2 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 :
| Prep : 10M | Cook : 12M | Ready in : 1H10M |
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- Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
- Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, butter, raisins, vanilla extract, nutmeg, and cinnamon and mix well; fold in bread. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.
Notes :
- This can also be baked at 350 degrees F (175 degrees C) until golden brown and edges look dry for 15 to 30 minutes.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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