Bread pudding is one of those great comfort food desserts. I have always wanted to do an interesting bread pudding, something that had a nod to tropical flavors but still had that homey feel to it. After some experimentation, I came up with this recipe.
White chocolate and coconut really complement one another. The addition of the sauce really amps up the flavor.
Ingredients- Bread Pudding
1 large loaf of brioche
14 ounces of coconut milk (1 can)
1 tablespoon of cream of coconut
½ cup of granulated sugar
1 teaspoon of vanilla
1 cup of sweetened, shredded coconut
3/4 cup of white chocolate chips
Ingredients- Coconut Rum Sauce
2 tablespoons of butter
2 tablespoons of brown sugar
¼ cup of dark rum
½ cup of sweetened, shredded coconut
Zest of 1 lime
Preparation- Bread Pudding
Tear the bread into small pieces and allow to dry for at least 4 hours.
Preheat the oven to 350 degrees
In a mixing bowl, whisk together the eggs, coconut milk, cream of coconut, sugar and vanilla.
In a 9 x 9 baking dish, toss the bread, coconut and white chocolate chips. Pour the egg mixture over the bread mixture. Mix by hand until the ingredients are evenly distributed and the bread mixture is completely wet.
Cover with aluminum foil. Bake for 30 minutes. Uncover and bake for 30 minutes or until when the center is tested with a knife it comes out clean.
Preparation- Coconut Rum Sauce
In a small skillet, melt the butter. Dissolve the brown sugar in the hot butter. Add in the coconut and saute for 2 to 3 minutes. Add the rum. Ignite the rum with a lighter to flambe the sauce and quickly cook off the alcohol. Spoon the warm mixture over the bread pudding. Top with lime zest.
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