Coconut Bread Pudding with Caramel Rum Sauce

This decadent bread pudding can be served warm shortly after baking, or made a day ahead and served cold. Either way, make sure to serve it drizzled with the caramel rum sauce, which is made extra creamy with the addition of coconut milk.

Recipe courtesy Susan Vu for Cooking Channel
TOTAL TIME: 2 hr 50 min
Prep: 20 min
Inactive Prep: 1 hr
Cook: 1 hr 30 min
 
YIELD: 10 to 12 servings
LEVEL: Easy

ingredients

COCONUT BREAD PUDDING:
  • 1 tablespoon unsalted butter, at room temperature
  • 2 baguettes, crusts trimmed, cut into 1-inch cubes (about 10 cups)
  • Two 14-ounce cans unsweetened coconut milk, well-shaken
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 4 large eggs, at room temperature
  • 1 1/2 cups sweetened shredded coconut, toasted
CARAMEL RUM SAUCE:
  • 3/4 cup sugar
  • 3/4 cup canned unsweetened coconut milk
  • 1/2 teaspoon kosher salt
  • 1/4 cup dark rum
  • 2 tablespoons unsalted butter
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

1. For the coconut bread pudding: Position an oven rack in the center of the oven and preheat to 350 degrees F. Evenly coat the inside of a 13- by 9- by 2-inch baking dish with the butter.

2. Divide the bread cubes between 2 baking sheets and bake until just starting to brown lightly, 10 to 12 minutes. Set aside to cool.

3. Whisk together the coconut milk, whole milk, sugar, kosher salt and eggs in a large mixing bowl. Add the cooled bread cubes and 1 cup of the shredded coconut and stir to combine. Pour the mixture into the baking dish, lightly pressing down with a wooden spoon or spatula so that it is evenly flat. Cover with plastic wrap and allow to sit at room temperature for 30 minutes.

4. Remove the plastic wrap and place the baking dish in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes one-quarter of the way up the sides of the baking dish. Make sure that no water gets onto the bread pudding. Bake until the center is set and the top is light golden brown, about 1 hour. Remove from the oven and let rest in the roasting pan for 30 minutes.

5. For the caramel rum sauce: While the bread pudding is resting, combine the sugar and 1/4 cup of hot water in a medium saucepan and cook over medium-high heat until the sugar has dissolved, 1 to 2 minutes. Continue to cook until the mixture has thickened and turned a rich amber color, 4 to 6 additional minutes, swirling the pan occasionally but never stirring. Remove from the heat and add the coconut milk and salt. Return the pan to medium heat and stir with a wooden spoon until the caramel has thickened and coats the back of the spoon, 6 to 8 minutes. Turn off the heat and stir in the dark rum and butter.

6. Remove the baking dish with the bread pudding from the roasting pan. Top with the remaining 1/2 cup toasted coconut.

7. To serve, spoon the bread pudding into individual plates or bowls and top with a generous helping of caramel rum sauce.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Newest Ratings and Reviews

Read all 1 reviews

  • on December 29, 2013

    Flag

    Made this recipe exactly as written and it was very good. The coconut milk added a richness to the pudding I've not tasted in other bread puddings, even those with heavy cream, but it wasn't so rich that you couldn't enjoy it. The texture was moist, not wet, and the crispy edges of the pudding added great texture.The only reason I didn't rate this 5 stars is because the rum in the caramel sauce overpowered the delicate coconut flavor of the pudding. I will definitely make this again, reducing the rum to a couple of tablespoons.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.