Coconut Bread Pudding is a crazy popular Caribbean dessert … it’s like a cozy sweater for the belly. I found a version of this recipe from a lady, Jennifer, who took a cooking class in Saint Kitts & Nevis. When I saw the rum, brown sugar, butter, and coconut,… oh man, I knew I wouldn’t quit until this treat was in my tummy. It whips together in just a few minutes (Bonus party talk? All the ingredients can be waiting in your pantry for those friends that just “pop over” during the holidays). While traditional recipes use white bread, I found whole wheat gave the bread pudding a little oomph in the face of the mad, wonderful richness.
| Servings | Prep Time |
| 6-8 people | 15 minutes |
| Cook Time |
| 45-50 minutes |
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Coconut Bread Pudding is a crazy popular Caribbean dessert … it’s like a cozy sweater for the belly. I found a version of this recipe from a lady, Jennifer, who took a cooking class in Saint Kitts & Nevis. When I saw the rum, brown sugar, butter, and coconut,… oh man, I knew I wouldn’t quit until this treat was in my tummy. It whips together in just a few minutes (Bonus party talk? All the ingredients can be waiting in your pantry for those friends that just “pop over” during the holidays). While traditional recipes use white bread, I found whole wheat gave the bread pudding a little oomph in the face of the mad, wonderful richness.
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Ingredients
- 5 slices wheat bread , cubed (about 6 loosely packed cups)
- 1 1/2 cup light coconut milk (almost 1, 15 oz can)
- 1/2 cup brown sugar
- 3 eggs
- 1 Tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/2 cup raisins
Topping
- 1/4 cup brown sugar 1/4
- 1/4 cup butter , room tempature
- 1/2 cup shredded coconut
Rum sauce
- 1/2 cup brown sugar
- 1/4 cup butter , melted
- 2 Tbsp vanilla extract
- 1/4 cup rum (gold or dark)
Servings: people
Units:
Instructions
- 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.
- Psst… 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.