Belizean Bread Recipes

BELIZEAN BREAD PUDDING

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.

BELIZEAN TORTILLAS WITH COCONUT FLOUR

Steps:

• 1. Note: I replaced about 1 cup of the unbleached flour with cornmeal for the second test. Either version is good. Place all ingredients in a food processor, stand up mixer (with DOUGH HOOK attachment) or mixing bowl. Add enough water to moisten.
• 2. KNEAD until dough ball forms and is not sticky, adding more flour if necessary.
• 3. Cut dough into 12 pieces and form into balls. Set aside on a floured surface and let rest for 15 minutes.
• 4. On a floured rolling pin or a parchment-lined or wax paper-lined tortilla press, roll each dough piece to about 1/2" thickness.
• 5. Cook the tortillas on a cast iron griddle or comal on medium-low heat 3-4 minutes on each side.

BELIZEAN BREAD PUDDING

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.

BELIZEAN BREAD PUDDING

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

Steps:

• Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
• In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
• 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.
• Preheat oven to 375°F/190°C,.
• 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.
• Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.