Butter Rum Yum Recipe

Name: Butter Rum Yum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups French bread, stale, cubed; 1 cup sweetened flaked coconut, divided use; 1 teaspoon ground ginger; 2 cups milk, low fat is fine; 4 eggs; 1 teaspoon cinnamon; 1 pinch clove, ground (optional); 2 cups light cream; 1 cup brown sugar; 1 teaspoon vanilla extract; 2 tablespoons butter, melted; ½ cup brown sugar; 2 tablespoons butter; 2 tablespoons dark rum; ¼ cup raisins; 1 cup water; 1 cup sour cream, low fat is fine; 2 tablespoons sugar; 1 teaspoon vanilla; ¼ cup coconut, toasted if desired

Servings: persons

6 cups French bread, stale, cubed
1 cup sweetened flaked coconut, divided use
1 teaspoon ground ginger
2 cups milk, low fat is fine
4 eggs
1 teaspoon cinnamon
1 pinch clove, ground (optional)
2 cups light cream
1 cup brown sugar
1 teaspoon vanilla extract
2 tablespoons butter, melted
½ cup brown sugar
2 tablespoons butter
2 tablespoons dark rum
¼ cup raisins
1 cup water
1 cup sour cream, low fat is fine
2 tablespoons sugar
1 teaspoon vanilla
¼ cup coconut, toasted if desired

1
Preheat oven to 350F.
2
In a blender or food processor combine ginger, cinnamon, cloves-if using, milk, eggs, and a 1/2 cup of coconut.
3
Blend until pulverized and well mixed.
4
Pour into large mixing bowl add cream, brown sugar, vanilla, melted butter and remaining 1/2 cup coconut.
5
Mix well to incorporate all ingredients.
6
Add bread cubes and stir until thoroughly mixed.
7
Pour bread mixture into buttered 10x13 pan and bake for 1 hour or until the center is firm.
8
Remove from the oven and cool on a wire rack for about 10 minutes.
9
Butter Rum Raisin Sauce: While pudding is baking heat water and raisins just to a low boil.
10
Remove from heat and allow to soak until raisins plump.
11
After removing pudding from oven, strain water from raisins into a heat proof measuring cup.
12
Add water if needed to equal 1/2 cup liquid.
13
Return liquid to pan and add brown sugar and butter.
14
Cook stirring constantly until butter is melted and sugar is dissolved.
15
Remove from heat and stir in rum and raisins.
16
Keep warm until serving.
17
Sweetened Coconut Cream: In a small bowl thoroughly combine sour cream, sugar and vanilla.
18
Place a dollop of cream on each serving and sprinkle with coconut.
19
To serve: Cut pudding into 12 equal pieces.
20
Spoon a little Butter Rum Raisin Sauce over each serving and top with Sweetened Coconut Cream as directed.
21
Turn on some great Caribbean music and enjoy MON, enjoy!

1198

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 cups French bread, stale, cubed, 1 cup sweetened flaked coconut, divided use, 1 teaspoon ground ginger, 2 cups milk, low fat is fine, and more.

Yes, Butter Rum Yum falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butter Rum Yum

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions