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Coconut Rum Bread Pudding

Today’s recipe, is one of my favorite one put together by our Culinary Chefs and Experts at Bon Cook™. The original recipe calls for a more Southern flavor with a Bourbon Sauce. Ideally, being an Islander, I twisted it a little bit in order to use my Coconut Rum to infuse the Golden Raisins. And let me tell you, you are going to feel on Vacation eating it over Brunch.

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe. 

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Coconut Rum Bread Pudding

bakingwithnessa
Without living your home, enjoy a trip to the islands right from your kitchen. The Coconut Rum adds so much flavor to this brunch delicacy!
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Prep Time 5 minutes
Bake / Cook Time 25 minutes
Rest Aside 30 minutes
Total Time 1 hour
Course Brunch
Cuisine French, French Polynesian
Servings 12

Ingredients
 

  • 1/4 cup (60 g) Bacardi Coconut Rum
  • 1 cup (145 g) golden raisins
  • 3 eggs
  • 1/2 cup (100 g) sugar
  • 2 cups (450 g) coconut milk
  • 2 cups (490 g) milk
  • 1 tsp (5 g) vanilla paste
  • 3 cups (300 g) Stale bread (Cut in small cubes)

Instructions
 

  • Soak overnight the Golden Raisins with the Coconut Rum.
  • In a mixing bowl, stir together the sugar and nutmeg.
  • Then, whisk the eggs, add both milks and Vanilla Paste.
  • Fold in the bread cubes along with soaked raisins (Set aside excess liquid). Let it set for about 30 minutes.
  • Preheat over at 350F/180C.
  • Place your Square Savarin Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
  • Using your mini ladle, pour your preparation into the Flexipan®. Don't hesitate to fill the wells completely.
  • Bake for 25 minutes at 350F/180C until the custard is fairly firm, puffed up and lightly browned on top. (Every oven heats differently, monitor your bread from 20min).
  • Once your bread pudding is out of the oven, let it cool down for about 10min before unmolding. Then, Serve and Enjoy!
  • N.B. You can stir the excess Rum with maple syrup before serving.

YouTube Video

Photos

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Nutrition

Calories: 356kcal | Carbohydrates: 51g | Protein: 10g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 347mg | Potassium: 350mg | Fiber: 3g | Sugar: 21g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 4mg
Keyword bacardi rum recipes, best bread pudding recipe, best brunch recipe, best coconut rum recipe, bon cook, bread pudding recipe, coconut bread pudding, coconut rum bread pudding, guy demarle, guy demarle recipes
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/coconut-rum-bread-pudding/
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One Comment on “Coconut Rum Bread Pudding

  1. Pingback: 25 Delicious Recipes to Grill on Mother’s Day - Christie Ann

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