Coconut Cream Bread Pudding by RR

Coconut Cream Bread Pudding By Rr Recipe

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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
16 to 20 inch loaf, french bread cut into 1 inch cubes
large egg yolks
whole eggs
13 1/2 oz. cans unsweetened coconut milk
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


  • 1Butter 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.
  • 2Preheat 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.
  • 3If 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.

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About Coconut Cream Bread Pudding by RR

Course/Dish: Puddings
Other Tag: Quick & Easy