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)
Test Kitchen Notes
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
Ingredients
- Bread Pudding
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5
slices stale wheat bread, cubed (about 6 loosely packed cups)
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1 1/2 cups
light coconut milk
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1/2 cup
light brown sugar
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3
large eggs
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1 tablespoon
vanilla extract
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1 1/2 teaspoons
cinnamon
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1/2 cup
raisins
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1/4 cup
light brown sugar (for topping)
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1/4 cup
softened butter (for topping)
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1/2 cup
grated coconut (for topping)
- Butter Rum Glaze
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1/2 cup
light brown sugar
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1/4 cup
butter
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2 tablespoons
vanilla extract
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1/4 cup
golden or dark rum
Directions
- Bread Pudding
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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!
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Fold in the cubed bread and raisins, sneaking a nibble or two as you go.
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Let the bread soak up the coconut milk mixture for about 10 minutes. Sip a little rum while you wait (optional).
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Then, add the mixture to the buttered casserole. Meanwhile, prepare the topping by smashing together the butter, brown sugar, and coconut shreds.
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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.
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Bake the casserole at 375°F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean.
- Butter Rum Glaze
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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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Let guests drizzle the hot bread pudding with this crazy good brown sugar–butter–rum glaze.
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