Rum Glazed Coconut Bread Pudding

Photo by Susan M.

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

15

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 5

    slices wheat bread, cubed (about 6 loosely packed cups)

  • 1 1/2

    cups light coconut milk (almost 1, 15 oz can)

  • 1/2

    cup light brown sugar

  • 3

    eggs

  • 1

    Tbsp vanilla extract

  • 1 1/2

    tsp ground cinnamon

  • 1/2

    cup raisins

  • Topping:

  • 1/4

    cup light brown sugar

  • 1/4

    cup butter, room temperature

  • 1/2

    cup grated coconut

  • Rum sauce:

  • 1/2

    cup light brown sugar

  • 1/4

    cup melted butter

  • 2

    tbsp vanilla extract

  • 1/4

    cup gold or dark rum

Directions

Preheat the over to 375F and butter a medium/small casserole (I used a 10 1/2 inch round cast iron pan, (although a 8×8 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! Add in the cubed bread and raisins, sneaking a nibble or two as you go. Let the bread soak up the coconut milk mixture for about 10 minutes. Then, add the mixture to the buttered casserole. Smash together the butter, brown sugar, and coconut shreds. 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. Bake the casserole at 375F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean. While you wait, 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. Be sure to drizzle it all over with that crazy good brown sugar – butter – rum sauce. For the Rum sauce 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.

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