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

Bake / Cook Time 25

Rest Aside 30

Total Time 1

Course Brunch

Cuisine French, French Polynesian

Servings 12

Equipment

Mini Savarin Flexipan®

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.

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https://bakingwithnessa.com/coconut-rum-bread-pudding/