Coconut Bread Pudding With Rum Sauce
Indulge in the rich and comforting flavors of Saint Helenian cuisine with this delicious Coconut Bread Pudding with Rum Sauce. This dessert is perfect for satisfying your sweet tooth and impressing your guests with its tropical twist.
Ingredients
- 6 cups cubed bread
- 1 cup shredded coconut
- 4 eggs
- 1 cup sugar
- 2 cups coconut milk
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cubed bread and shredded coconut.
- In another bowl, whisk together the eggs, sugar, coconut milk, vanilla extract, and ground nutmeg.
- Pour the egg mixture over the bread and coconut, and stir to combine. Let it sit for 10 minutes to allow the bread to soak up the liquid.
- Stir in the melted butter, then transfer the mixture to a greased baking dish.
- Bake for 45 minutes, or until the pudding is set and golden brown on top.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Protein
- 6g
- Fat
- 12g
Supplies
Large mixing bowl Baking dish Whisk
Tools
Oven
Serving suggestions
Serve the Coconut Bread Pudding warm, drizzled with the decadent Rum Sauce and a dollop of whipped cream.
Tips & tricks
For an extra indulgent treat, sprinkle some toasted coconut flakes on top before serving.
Cost
$10