Rum And Coconut Bread Pudding (rum And Coconut Bread Pudding)
Indulge in the flavors of the Caribbean with this decadent Rum and Coconut Bread Pudding. This rich and comforting dessert is a staple in Cayman Islands cuisine, perfect for satisfying your sweet tooth.
Ingredients
- 6 cups of cubed bread
- 1 cup of shredded coconut
- 1 1/2 cups of coconut milk
- 1/2 cup of dark rum
- 3/4 cup of brown sugar
- 4 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1/2 cup of raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, combine the cubed bread and shredded coconut.
- In a separate bowl, whisk together the coconut milk, rum, brown sugar, eggs, vanilla extract, nutmeg, and salt.
- Pour the wet mixture over the bread and coconut, and gently stir to combine. Add the raisins if desired.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
- Allow the bread pudding to cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 45g
- Fat
- 12g
- Protein
- 8g
Supplies
9x13 inch baking dish Whisk Large mixing bowl
Tools
Oven
Serving suggestions
Serve the Rum and Coconut Bread Pudding warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips & tricks
For an extra indulgent touch, drizzle some additional rum over the bread pudding before serving.
Cost
$15