If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 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)
- 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.
How to Take a Food52-Style Photo
Those Instagrams aren't going to like themselves.
Wooden Bird's House
For your feathered friends
Genius, explained at last.
Books We Love
My New Roots, by Sarah Britton
Style with a breeze.