Coconut Cream Bread Pudding by RR

Coconut Cream Bread Pudding By Rr

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Rose Rauhauser


This one's for you Karla, no picture, just all coconut all the time my Malibu Rum girl. Will put a picture on when I make it. Enjoy


★★★★★ 2 votes

6 or more
20 Min
1 Hr 15 Min


  • ·
    butter for dish
  • 1
    16 to 20 inch loaf, french bread cut into 1 inch cubes
  • 4
    large egg yolks
  • 2
    whole eggs
  • 2
    13 1/2 oz. cans unsweetened coconut milk
  • 1
    13 1/2 oz. can cream of coconut
  • 1/4 tsp
  • 1/4 c
    malibu rum
  • 1/4 tsp
  • ·
    pinch of mace
  • 1 1/2 c
    sweetened flaked coconut, plus a little more for garnish

How to Make Coconut Cream Bread Pudding by RR


  1. Butter a 9x13 dish. Arrange bread cubes evenly in the dish. In a large bowl whisk the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour all over the bread cubes, pressing the bread gently to soak up the custard, pour rum and do the same. Let stand for 1 hour covered in the refrigerator.
  2. Preheat oven 325. Sprinkle the top of the pudding with remaining 1/2 cup of coconut. Cover the baking dish with foil, poking a few holes in top to release steam. Put the baking dish into a roasting pan and pour hot water into the pan halfway up the sides. Bake until pudding is firm to touch about 1 hour 15 minutes. Remove foil and bake 15 minutes more if needed, mine usually does. Remove from water bath and cool completely. When cooled cover and refrigerate.
  3. If wanted: Chocolate Sauce: 1 cup semi sweet chocolate chips and 1/2 cup heavy cream, microwave and whisk until smooth. serve warmed over cold pudding.

Printable Recipe Card

About Coconut Cream Bread Pudding by RR

Course/Dish: Puddings
Other Tag: Quick & Easy

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