Coconut Rum Bread Pudding

Ingredients:

Pudding Ingredients:
500g day-old heavy bread, torn into 1cm pieces
375ml coconut milk
375ml evaporated milk
1 tbsp vanilla extract
4 large eggs
200g sugar
1 tsp ground cinnamon
½ tsp salt
120ml coconut rum
160g shredded coconut
110g butter, melted

Caramel-Rum Sauce Ingredients:
150g brown sugar
4 tbsp butter
1 small tin evaporated milk
2 tbsp dark rum

Method:

Pre-heat your oven to 170°C. Bring a large pot of water to a boil. Grease a large 22 x 30cm pan then add in the bread pieces.

Mix all remaining ingredients together. Carefully pour the mixture over the bread, making sure all the bread is saturated. Let this sit about 30 minutes to soak. Push down the bread so it remains saturated, then cover tightly with kitchen foil.

Place the pudding inside a roasting tin. Very carefully pour hot water into the roasting pan so the water reaches half way up the sides of the pan containing the pudding. Transfer to the centre of your pre-heated oven and bake about 1 hour. The pudding is done when the centre is firm and the top is golden brown.

For the Caramel-Rum Sauce: Melt butter in saucepan. Add brown sugar and milk. Bring to a boil, lower the heat and simmer for 5 minutes, stirring often. Remove from heat and stir in rum. Serve warm over bread pudding. Enjoy!