Belizean Bread Pudding

Ingredients:

1 loaf white bread (stale is best)
350g sugar
300g seedless raisins
3 tbsp ground cinnamon
125g butter
1 small tin (200ml) of evaporated milk
400ml coconut milk (fresh or tinned)
60ml rum or brandy
150ml water

Method:

Slice the loaf in half. Then, using your hands, break the bread up into a large bowl (leave the crusts behind) then add the sugar, raisins, butter and cinnamon. Meanwhile, combine the evaporated milk with the water in a saucepan and heat until hot (but not boiling). Heat the coconut milk in a separate pan. Add the coconut milk and evaporated milk mix to the bread and stir thoroughly, until the bread is completely soggy then add the rum and mix well once again.

Grease a large roasting tin very well and pour the bread mixture into this. Place in an oven pre-heated to 190°C and bake for about 90 minutes, or until the top of the dish is crunchy. Remove from the oven and set aside to cool completely.

Turn out of the pan and place on a serving plate, crunchy side up. Serve cold with ice cream or custard.