Coconut Bread Pudding With Chocolate Rum Sauce

Name: Coconut Bread Pudding With Chocolate Rum Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Bread Pudding; 1 14 oz can of unsweetened coconut milk (about 2 cups); 1 cup heavy cream; 1 cup almond milk (or regular milk); 1/2 cup brown sugar; 4 large eggs; 2 teaspoons vanilla extract; 1/2 teaspoon cinnamon; 1.5 cups sweetened coconut flakes; 1 pinch salt; 1 pinch fresh ground nutmeg; 1 tablespoon butter; 1 loaf of day old french or italian bread; Chocolate rum sauce (recipe below); unsweetened flake coconut; Chocolate Rum Sauce; 2 tablespoons butter; 1 14 oz can unsweetened coconut milk (about 2 cups); 8 ounces semi sweet chocolate chips or chopped chocolate; 1 tablespoon dark rum

Servings: persons

Coconut Bread Pudding
1 14 oz can of unsweetened coconut milk (about 2 cups)
1 cup heavy cream
1 cup almond milk (or regular milk)
1/2 cup brown sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1.5 cups sweetened coconut flakes
1 pinch salt
1 pinch fresh ground nutmeg
1 tablespoon butter
1 loaf of day old french or italian bread
Chocolate rum sauce (recipe below)
unsweetened flake coconut
Chocolate Rum Sauce
2 tablespoons butter
1 14 oz can unsweetened coconut milk (about 2 cups)
8 ounces semi sweet chocolate chips or chopped chocolate
1 tablespoon dark rum

1
Tear bread in 1 inch cubes and set aside in a large bowl.
2
Combine everything except the bread and butter, and whisk to mix well. Pour mixture over bread and stir (works best with your hands) to combine. Really get it soaked! Let sit at room temperature for 30 to 45 minutes.
3
Preheat oven to 350 and grease a 9x9 casserole dish. Transfer bread mixture to dish and dot with butter. Bake until the center is set, about 50-60 minutes.
4
Top hot bread pudding with chocolate sauce and flaked coconut... delicious with a little vanilla ice cream on the side! Enjoy
5
Melt butter over medium heat in a heavy bottomed sauce pan. Add coconut milk and simmer until just bubbling, stirring often.
6
Remove from heat and add chocolate, stirring until melted, smooth, and well combined. Add rum. Serve over coconut bread pudding!

1224

kcal

Calories

Fat

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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: Coconut Bread Pudding, 1 14 oz can of unsweetened coconut milk (about 2 cups), 1 cup heavy cream, 1 cup almond milk (or regular milk), and more.

Yes, Coconut Bread Pudding With Chocolate Rum Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!