Sharing is caring and, because we care so much about our fans and readers, we're sharing the recipe for one of our favorite deserts here at The Lodge. And we're not just stopping there. We're also including the perfect cocktail to pair this yummy treat with. So get ready to put on your favorite baking apron and get your mixology hat ready. And overall, have tons of fun!
Belizean Bread Pudding
Prep Time: 30 Min
Cook Time: 1 Hr 30 Min
Cooking Method: Bake
-1 3/4 cup granulated sugar (350g)
-½ cup seedless raisins (300g)
-1 Tbsp cinnamon (3dsp)
-1/2 cup butter (125g)
-7/8 cup evaporated milk (200ml)
-1 2/3 cup coconut milk (400ml)
-1 oz rum (or brandy or vanilla extract)
-1/2 cup water
Preheat oven to 375°F/190°C and grease a 9×13-inch baking pan. 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. Pour bread pudding into greased pan and bake 90 minutes, or until the top of the bread pudding is a bit 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!
-1 shot of Baileys Irish Cream
-1 shot Kalhua Coffee Cream
-1 shot 1 Barrel Spice Rum (Belize's award-winning rum)
-1 banana sliced
Blend all ingredients together until smooth. Garnish a tall glass with chocolate syrup and then pour in mixture. Enjoy!