Cast Iron

Rum Glazed Coconut Bread Pudding

November 20, 2012
4 Ratings
Photo by James Ransom
  • Serves 4-6
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

What You'll Need
  • Bread Pudding
  • 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)
  • Butter Rum Glaze
  • 1/2 cup light brown sugar
  • 1/4 cup butter
  • 2 tablespoons vanilla extract
  • 1/4 cup golden or dark rum
  1. Bread Pudding
  2. 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!
  3. Fold in the cubed bread and raisins, sneaking a nibble or two as you go.
  4. Let the bread soak up the coconut milk mixture for about 10 minutes. Sip a little rum while you wait (optional).
  5. Then, add the mixture to the buttered casserole. Meanwhile, prepare the topping by smashing together the butter, brown sugar, and coconut shreds.
  6. 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.
  7. Bake the casserole at 375°F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean.
  1. Butter Rum Glaze
  2. 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.
  3. Let guests drizzle the hot bread pudding with this crazy good brown sugar–butter–rum glaze.
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6 Reviews

charliebarlie October 27, 2015
Are you supposed to use fresh grated coconut or dried? Time is kind of of the essence as I'm making this tonight, but I have both so all I need is an answer :)
fearlessem November 5, 2013
For anyone else who makes this, don't be tempted to skip the glaze. I did, and while the bread pudding was certainly good, it needed that extra something to take it over the top. I'm pretty sure the glaze would have done it!
Mollyh November 5, 2013
I had some chocolate chips and threw those in as well. This was probably the best read pudding I've ever made or eaten. I made the recipe otherwise exactly as written.
Claire A. October 25, 2013
Oh my! This looks so tempting!
ChefJune March 12, 2013
OMG! Did you make this with whole wheat bread? It looks sensational.
AntoniaJames November 20, 2012
Looks delicious!! ;o)