Rum Raisin Bread Pudding   Leave a comment

Heard the saying everything is better with butter?  Well, to me, everything is better with rum.  Rum raisin bread pudding is the ultimate Belizean comfort food.  Of course, the rum makes this bread pudding, heavenly.   In Belize, rum is used to make cocktails but it’s also used a lot in desserts.

Here’s a delicious Rum Raisin Bread Pudding recipe:

16 slices of stale white bread
3 tbsp butter
1 cup dark brown sugar
1/2 cup dark rum (Belize Traveller’s rum preferred)
4  eggs
1 14oz can of evaporated  milk
1/2 cup water
1/2 cup coconut milk (1/2 a can)
1 pinch allspice (optional)
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Preparation:

Soak raisin with 1/4 cup rum prior for 2 hours until hydrated. In large bowl tear sliced bread, in separate bowl mix evaporated milk, water, brown sugar, eggs, cinnamon, all spice, nutmeg, salt, and coconut milk. Blend with mixer or blender until smooth. Combine with bread add raisin and butter let set for 2 hours.Place in greased oven proof casserole dish and into a pan of water.Bake at 350°F for 50 minutes until golden brown.While still warm, add remaining rum on top.

Serve hot or cold.

Great with whipped cream or ice-cream.

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Posted September 25, 2011 by belizecuisine in Desserts, Snacks

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