Rum Glazed Coconut Bread Pudding

16 ingredients
8 steps

Ingredients

  • Bread Pudding
  • 5 slices stale wheat bread, cubed (about 6 loosely packed cups)
  • 1 1/2 cups light coconut milk
  • 1/2 cup light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup raisins
  • 1/4 cup light brown sugar (for topping)
  • 1/4 cup softened butter (for topping)
  • 1/2 cup grated coconut (for topping)
  • Butter Rum Glaze
  • 1/2 cup light brown sugar
  • 1/4 cup butter
  • 2 tablespoons vanilla extract
  • 1/4 cup golden or dark rum

Directions

  1. 1
    Preheat the oven to 375°F and butter a medium/small casserole (I used a 10 1/2 inch-round cast iron pan, although a 8x8 baking dish should work well, too). Start by whisking together the light coconut milk, light brown sugar, eggs, vanilla extract, and cinnamon. This is the makings of love in a bowl!
  2. 2
    Fold in the cubed bread and raisins, sneaking a nibble or two as you go.
  3. 3
    Let the bread soak up the coconut milk mixture for about 10 minutes. Sip a little rum while you wait (optional).
  4. 4
    Then, add the mixture to the buttered casserole. Meanwhile, prepare the topping by smashing together the butter, brown sugar, and coconut shreds.
  5. 5
    Add bits of the buttery sugary goodness on top. It'll look like way too much, but trust me on this one. Go. For. It.
  6. 6
    Bake the casserole at 375°F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean.
  7. 7
    Make the rum sauce by heating all ingredients in a small pot and simmer gently until the sugar dissolves completely and the sauce thickens a little, about 5-10 minutes.
  8. 8
    Let guests drizzle the hot bread pudding with this crazy good brown sugar-butter-rum glaze.

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