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Rum And Coconut Bread Pudding

Rum And Coconut Bread Pudding is a traditional Cayman Island recipe for a classic pudding of bread and coconut milk in a spiced coconut milk custard base with rum,. The full recipe is presented here and I hope you enjoy this classic Cayman Island version of: Rum And Coconut Bread Pudding.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesBread RecipesDessert RecipesBaking RecipesCayman-islands Recipes


Ingredients:
300g of cubed bread
70g of shredded coconut
375ml of coconut milk
125ml of dark rum
150g of brown sugar
4 eggs
1 tsp of vanilla extract
1/2 tsp of ground nutmeg
1/4 tsp of salt
160g of raisins (optional)

Method:

Pre-heat your oven to 175°C and grease a 22x33cm baking dish.

Mix together the cubed bread and shredded coconut in a large bowl. In a separate bowl whisk together the coconut milk, rum, brown sugar, eggs, vanilla extract, nutmeg, and salt.

Pour the liquid mixture over the bread and coconut then gently stir to combine. Mix in the raisins at this point, if using.

Pour the mixture to the prepared baking dish and spread it out evenly with a spatula.

Transfer to the centre of your pre-heated oven and bake for 45-50 minutes, or until the pudding is set and the top is golden brown.

Allow the bread pudding to cool for a few minutes before serving.