Rum Glazed Coconut Bread Pudding Recipe

Name: Rum Glazed Coconut Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bread Pudding; 5 slices stale wheat bread, cubed (about 6 loosely packed cups); 1 1/2 cups light coconut milk; 1/2 cup light brown sugar; 3 large eggs; 1 tablespoon vanilla extract; 1 1/2 teaspoons cinnamon; 1/2 cup raisins; 1/4 cup light brown sugar (for topping); 1/4 cup softened butter (for topping); 1/2 cup grated coconut (for topping); Butter Rum Glaze; 1/2 cup light brown sugar; 1/4 cup butter; 2 tablespoons vanilla extract; 1/4 cup golden or dark rum

Servings: persons

Bread Pudding
5 slices stale wheat bread, cubed (about 6 loosely packed cups)
1 1/2 cups light coconut milk
1/2 cup light brown sugar
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1/2 cup raisins
1/4 cup light brown sugar (for topping)
1/4 cup softened butter (for topping)
1/2 cup grated coconut (for topping)
Butter Rum Glaze
1/2 cup light brown sugar
1/4 cup butter
2 tablespoons vanilla extract
1/4 cup golden or dark rum

1
Preheat the oven to 375u00b0F and butter a medium/small casserole (I used a 10 1/2 inch-round cast iron pan, although a 8x8 baking dish should work well, too). Start by whisking together the light coconut milk, light brown sugar, eggs, vanilla extract, and cinnamon. This is the makings of love in a bowl!
2
Fold in the cubed bread and raisins, sneaking a nibble or two as you go.
3
Let the bread soak up the coconut milk mixture for about 10 minutes. Sip a little rum while you wait (optional).
4
Then, add the mixture to the buttered casserole. Meanwhile, prepare the topping by smashing together the butter, brown sugar, and coconut shreds.
5
Add bits of the buttery sugary goodness on top. It'll look like way too much, but trust me on this one. Go. For. It.
6
Bake the casserole at 375u00b0F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean.
7
Make the rum sauce by heating all ingredients in a small pot and simmer gently until the sugar dissolves completely and the sauce thickens a little, about 5-10 minutes.
8
Let guests drizzle the hot bread pudding with this crazy good brown sugar-butter-rum glaze.

665

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.

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 16 ingredients. The key ingredients include: Bread Pudding, 5 slices stale wheat bread, cubed (about 6 loosely packed cups), 1 1/2 cups light coconut milk, 1/2 cup light brown sugar, and more.

Yes, Rum Glazed Coconut Bread Pudding 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!

Rum Glazed Coconut Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions