Author Notes: Coconut Bread Pudding is a crazy popular Caribbean dessert, and for good reason: it’s like a cozy sweater for the belly. This recipe was adapted from a woman named Jennifer Molnar who took a cooking class in Saint Kitts & Nevis. When I saw the rum, brown sugar, butter, and coconut, 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 who just “pop over” during the holidays). While traditional recipes favor white bread, I found using whole wheat gave the pudding a little oomph in the face of the mad, wonderful richness. The original recipe also said to cool before serving, but there's no doubt about it: in my house bread pudding is served straight from the oven, still bubbling. Note that the amount of butter topping seems extreme -- go with it. You'll be glad you did. - Sasha (Global Table Adventure)
Food52 Review: This is a traditional bread pudding (if the traditional bread pudding was on a tropical vacation, that is). Coconut, raisins, brown sugar, and rum come together to create a truly sweet dessert. The recipe would probably work just well with a variety of other breads, so don’t be afraid to try it with whatever you may have on hand. - figgypudding
- 5 slices stale wheat bread, cubed (about 6 loosely packed cups)
- 1 1/2 cup light coconut milk
- 1/2 cup light brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoon 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)
- 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!
- Fold 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. Sip a little rum while you wait (optional).
- Then, add the mixture to the buttered casserole. Meanwhile, prepare the topping by smashing 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 375°F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean.
Butter Rum Glaze
- 1/2 cup light brown sugar
- 1/4 cup butter
- 2 tablespoons vanilla extract
- 1/4 cup golden or dark rum
- 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.
- Let guests drizzle the hot bread pudding with this crazy good brown sugar–butter–rum glaze.