Belize Bread Recipes

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BELIZEAN BREAD PUDDING



Belizean Bread Pudding image

I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I love bread pudding and this looks easy and tasty. The original recipe called for condensed milk but wikipedia says that it's the same thing as sweetened condensed milk. The recipe did not include baking time. I'll update the recipe after I make it or someone leaves the baking time in their review.

Provided by karen

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 11

1/2 cup sugar
1/2 teaspoon fresh nutmeg, grated
1/2 teaspoon cinnamon, ground
1 loaf white bread
1/2 cup butter, melted
6 ounces sweetened condensed milk
14 1/2 ounces evaporated milk
1 cup water
2 teaspoons vanilla
1/4 cup raisins
2 eggs, beaten

Steps:

  • In a small bowl, combine sugar, nutmeg and cinnamon.
  • Tear bread into pieces and place in large bowl.
  • Pour butter over bread, then add both types of milk, vanilla, eggs and water. Mix well.
  • Add sugar mixture and mix well with hands. Stir raisins into mixture.
  • Preheat oven to 250 degrees.
  • Pour mixture into 9x13 pan coated with cooking spray and bake until brown on top.
  • NOTE: The original recipe calls for an ungreased 9x12 pan, but it seems to me that a pan coated in cooking spray would be much easier to work with when serving.

BELIZEAN BREAD PUDDING



Belizean Bread Pudding image

This is a traditional Belizean recipe for a classic baked dessert made with coconut milk, evaporated milk and rum. It's very good, I hope you give it a try.

Provided by Vickie Parks

Categories     Puddings

Time 2h

Number Of Ingredients 9

1 1/2 lb loaf white bread (day-old is best)
1 3/4 c granulated sugar (350g)
1/2 c seedless raisins (300g)
1 Tbsp cinnamon (3dsp)
1/2 c butter (125g)
7/8 c evaporated milk (200ml)
1 2/3 c coconut milk (400ml)
1 oz rum (or brandy or vanilla extract)
1/2 c water

Steps:

  • 1. Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
  • 2. In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
  • 3. Add creamy mixture to the bowl with bread pieces, and set aside until bread is soggy. Then add the alcohol (or vanilla extract) and mix well.
  • 4. Preheat oven to 375°F/190°C,.
  • 5. Grease a 9x13-inch baking pan. Pour bread pudding into greased pan, and bake 90 minutes, or until the bread pudding is crunchy. Let cool completely.
  • 6. Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.

CREOLE BREAD



Creole Bread image

Posted for ZWT5. Feel free to sub the oil with what you prefer and make your own coconut milk using the kitchen references at RZ. Guessing at slices. This recipe seems to have a lot of oil in it and wonder about that? This is from The Rice and Beans A Belizean In the USA blog.

Provided by WiGal

Categories     Yeast Breads

Time 3h40m

Yield 12 slices

Number Of Ingredients 8

1/2 cup water, warm
2 teaspoons instant yeast
2 teaspoons sugar
5 -8 cups white flour, DIVIDED (the amount you will need depends upon the humidity in your region)
1 1/2 cups coconut milk, lowfat version
1/2 cup coconut oil
2 tablespoons sugar
1 teaspoon salt

Steps:

  • Mix together the warm water, yeast, 2 teaspoons of sugar, and 2 TABLESPOONS of flour in a small bowl and set aside for 10 minutes. (Unusual to put flour into proofing.).
  • Warm milk, oil, 2 tablespoons of sugar, and salt in the microwave for about 20 seconds-stir together and set aside. Don't let the mixture boil, you just want to heat it up a bit.
  • Sift 5 cups of flour into a large bowl.
  • Once the milk mixture has cooled enough that you can comfortably stick a finger in it, mix it into the yeast.
  • Add all wet ingredients to the flour.
  • Mix with a wooden spoon until a dough forms. If sticky, add flour until you have a dough that you can knead.
  • Dust your counter with flour and knead the dough until smooth, about 5-8 minutes. If the dough becomes sticky as you knead just sprinkle with flour as required. You may have to add up to a cup of flour at this stage depending on the humidity of your kitchen.
  • Put in greased bowl, cover with a damp cloth and let rise until double in size.
  • Punch down and knead for two or three minutes.
  • Make into two large or six small round balls.
  • Place on a greased pan-let rise again, bake at 400 F/205 C for 30-35 minutes until the tops brown and the bottom of a loaf, when tapped, sounds hollow.

BELIZEAN BREAD PUDDING



Belizean Bread Pudding image

Absolutely love this dish. Wonderful dish for a dinner party. Very rich and aromatic! Serve warm with vanilla ice cream!

Provided by Monique Jeffery

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

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
½ cup white sugar
½ cup melted butter
¼ cup raisins
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 loaf bread, torn in pieces
Calories408.8 calories
Carbohydrate45 g
Cholesterol67 mg
Fat20.1 g
Fiber1.5 g
Protein8.4 g
SaturatedFat13.4 g
Sodium385.8 mg
Sugar25.8 g

Steps:

  • 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.

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