Belizean Pudín de Pan Recipe is a traditional Belize dessert that has been passed down from generation to generation. I came across this recipe a while back and have been making it ever since. It is a favorite among my family and friends, and I wanted to share it with you all.
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The recipe calls for simple ingredients that are easily accessible at any grocery store. The main ingredient is bread, which is soaked in a mixture of evaporated milk, coconut milk, eggs, sugar, and spices such as nutmeg and cinnamon. The mixture is then baked in the oven until it turns into a delicious, creamy pudding with a crispy top. The pudding can be served hot or cold, and it’s perfect for any occasion, whether it’s a family gathering or a potluck.
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One of the things I love about this recipe is that it’s so versatile. You can use any type of bread you have on hand, from white bread to sourdough to brioche. I usually use day-old bread that I have leftover from the week, which makes this recipe a great way to use up any bread that would otherwise go to waste.
Another great thing about this recipe is that it’s relatively healthy. While it does contain sugar and milk, it’s also high in protein and carbohydrates, making it a great option for a post-workout snack or a quick breakfast. The coconut milk adds a tropical flavor to the dish and is also high in healthy fats.
Overall, I highly recommend this recipe to anyone looking for a delicious and easy-to-make dessert that’s sure to impress. It’s a classic Belize dish that’s perfect for any occasion, and it’s sure to become a family favorite. If you’re looking for a way to mix up your dessert routine, give Belizean Pudín de Pan Recipe a try. They are in the recipe card below.
The Complete Recipe with Ingredients and Step by Step Instructions Listed Below
3 Reasons People Love the Belize Pudín de Pan Recipe
1. Rich and Decadent Flavor: One of the reasons people love the Belizean Pudín de Pan Recipe is because of its rich, indulgent flavor. The mixture of evaporated milk, coconut milk, eggs, and sugar creates a velvety-smooth texture that is bursting with flavor. The spices, such as nutmeg and cinnamon, add depth to the dish and make it feel cozy and comforting. The crispy top of the pudding provides a satisfying contrast to the creamy filling, making each bite a heavenly experience.
2. Use of Simple Ingredients: Another reason people love this recipe is that it uses simple ingredients that are easily accessible. The main ingredient is bread, which can be any type of bread you have on hand. The recipe calls for common pantry staples like milk, eggs, and sugar, and spices that you likely already have in your spice rack. This makes it an easy and affordable dessert that you can whip up on a whim without having to go to the grocery store.
3. Perfect for Any Occasion: The Belize Pudín de Pan Recipe is perfect for any occasion, whether it’s a casual family dinner or a fancy dinner party. You can serve it hot or cold, depending on the weather and your preference. It’s also a great dessert to make ahead of time, as it can be stored in the refrigerator for a few days. The fact that it’s easy to make and uses simple ingredients makes it a great option for busy weeknights or when you’re short on time.
How To Make Our Belizean Pudín de Pan Recipe
Ingredients (8 Servings)
6 cups of bread, cubed (about 10 slices of bread)
1 can (12 oz) of evaporated milk
1 can (14 oz) of coconut milk
3 eggs
1 cup of sugar
1 tsp of vanilla extract
1/2 tsp of ground cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of salt
2 tbsp of unsalted butter, melted
Instructions
1. Preheat oven to 350°F (175°C).
2. Grease a 9×13 inch baking dish with butter.
3. Place the cubed bread in the prepared baking dish and set aside.
4. In a large mixing bowl, whisk together the evaporated milk, coconut milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
5. Pour the milk mixture over the bread cubes, making sure that all the bread is coated with the mixture.
6. Drizzle the melted butter over the top of the bread pudding.
7. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
8. Remove from oven and let cool for a few minutes before serving.
Nutritional Information For the Belizean Pudín de Pan Recipe
Calories: 447
Carbohydrates: 59g
Protein: 10g
Fat: 19g
Saturated Fat: 15g
Cholesterol: 91mg
Sodium: 276mg
Potassium: 369mg
Fiber: 2g
Sugar: 37g
Prep Time: 15 Minutes
Cooking Time: 45-50 Minutes
Pots, Pan and Cooking Equipment Needed for the Belizean Pudín de Pan Recipe
9×13 inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons
Oven
Best Way to Store Leftovers From the Belize Pudín de Pan Recipe
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to store the pudding in a shallow container to help it cool faster and prevent bacterial growth. To reheat, simply place the desired amount of pudding in a microwave-safe dish and heat in 30-second intervals until heated through.
Substitutions For the Belizean Pudín de Pan Recipe
Any type of bread can be used, but it’s best to use bread that is a few days old.
Brown sugar can be substituted for white sugar for a deeper, more complex flavor.
If evaporated milk is not available, you can substitute with heavy cream or half-and-half.
Substitutions For the Vegetarian Pudín de Pan Recipe
This recipe is already vegetarian-friendly. However, if you want to make it vegan, you can use plant-based milk alternatives, such as almond or soy milk, and substitute the eggs with flax eggs or applesauce.
Tips and Tricks For Easier Creation
Cut the bread into small cubes for a more consistent texture.
Let the bread soak in the milk mixture for at least 15-20 minutes before baking to allow the bread to absorb the liquid.
Make sure the milk mixture is well combined before pouring over the bread.
For a crispier top, you can sprinkle some brown sugar on top before baking.
Side Dishes and Desserts For the Belize Pudín de Pan Recipe
Vanilla ice cream
Whipped cream
Fresh fruit, such as sliced bananas or strawberries
How To Serve the Belizean Pudín de Pan Recipe
The pudding can be served hot or cold. If serving hot, let it cool for a few minutes before serving to allow it to set. Serve with your desired toppings, such as whipped cream or ice cream. If serving cold, let it chill in the refrigerator for a few hours before serving. The pudding can be served in individual bowls or in a large serving dish.
FAQ About the Belizean Pudín de Pan Recipe
What is Belize Pudín de Pan Recipe?
Belizean Pudín de Pan Recipe is a traditional Belize dessert made with bread, milk, eggs, sugar, and spices, such as cinnamon and nutmeg. It has a creamy, custard-like texture and is typically served hot or cold with whipped cream or ice cream.
Is Belize Pudín de Pan Recipe difficult to make?
No, Belizean Pudín de Pan Recipe is not difficult to make. The recipe uses simple ingredients and basic cooking techniques, making it accessible to even novice cooks.
Can I make substitutions in Belizean Pudín de Pan Recipe?
Yes, you can make substitutions in Belize Pudín de Pan Recipe. For example, you can use any type of bread you have on hand, substitute brown sugar for white sugar, or use a plant-based milk alternative for a vegan-friendly version.
How long does Belizean Pudín de Pan Recipe last?
Belize Pudín de Pan Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. Leftovers can be reheated in the microwave in 30-second intervals until heated through.
What are some possible variations of Belizean Pudín de Pan Recipe?
Some possible variations of Belizean Pudín de Pan Recipe include adding raisins or chopped nuts to the bread mixture, using different spices, such as cardamom or ginger, or serving it with a caramel sauce. You can also experiment with different types of bread, such as brioche or challah, for a richer flavor.
Final Thoughts
After trying out the Belize Pudín de Pan Recipe, I can confidently say that it’s a must-try dessert for anyone who loves creamy, indulgent treats. This traditional Belize dish is easy to make, and the resulting pudding is bursting with flavor.
The bread pudding has a velvety texture and a deep, complex flavor that is perfectly balanced by the crispy top. The spices, such as nutmeg and cinnamon, give the dish a warm and comforting aroma that is perfect for cold nights. The use of evaporated milk and coconut milk creates a creamy and rich filling that is indulgent without being overly heavy. The brown sugar adds a subtle caramel flavor that complements the spices perfectly.
What I love about this recipe is that it’s so versatile. You can use any type of bread you have on hand, and you can adjust the spices and sugar to suit your taste preferences. The pudding can be served hot or cold, making it perfect for any occasion. It’s a great dessert to make ahead of time, as it can be stored in the refrigerator for a few days.
The Belizean Pudín de Pan Recipe is a delicious and easy-to-make dessert that is sure to impress. It’s a classic Belize dish that has been passed down from generation to generation, and it’s easy to see why. The recipe is accessible and uses simple ingredients, yet the resulting pudding is full of flavor and texture. I highly recommend giving this recipe a try and sharing it with your loved ones.
Belizean Pudín de Pan Recipe
Equipment
- 9x13 inch baking dish
- Mixing bowl
- whisk
- Measuring cups and spoons
- Oven
Ingredients
- 6 cups of bread cubed (about 10 slices of bread)
- 1 can 12 oz of evaporated milk
- 1 can 14 oz of coconut milk
- 3 eggs
- 1 cup of sugar
- 1 tsp of vanilla extract
- 1/2 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 1/4 tsp of salt
- 2 tbsp of unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with butter.
- Place the cubed bread in the prepared baking dish and set aside.
- In a large mixing bowl, whisk together the evaporated milk, coconut milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the milk mixture over the bread cubes, making sure that all the bread is coated with the mixture.
- Drizzle the melted butter over the top of the bread pudding.
- Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
- Remove from oven and let cool for a few minutes before serving.
