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–+ servings

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 Time 25 minutes
Rest Aside 30 minutes
Total Time 1 hour
Course Brunch
Cuisine French, French Polynesian
Servings 12

Equipment

Mini Savarin Flexipan®
Baking Sheet (M)
Magnetic Measuring
Mixing Bowl
Whisk
Mini Ladle

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.

Video

Special Notes

Nutrition

Nutrition Facts
Coconut Rum Bread Pudding
Amount Per Serving
Calories 356 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 45mg15%
Sodium 347mg15%
Potassium 350mg10%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 21g23%
Protein 10g20%
Vitamin A 126IU3%
Vitamin C 1mg1%
Calcium 147mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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