The sweet smell of sweet potato pudding baking in the middle of the night is a treasured childhood memory. It was a time when everything was ok, my family was together and happy. Since becoming an adult, whenever I eat sweet potato pudding, I feel safe and warm. That love of sweet potato pudding started my love for puddings and comfort food.
I remember the first time I tasted bread pudding. It was my second year of high school. I especially loved it because it had rum in it, and if you know me, you know that rum and I are great friends. When I first tasted bread pudding, I wasn’t sure what it was, but I was not about to ask my classmates. You don’t want to be that girl who doesn’t know bread pudding.
It took me several years before I learned the name. Once I found out, I was hooked and would buy it every chance I got. It was a tradition of mine to buy bread pudding on my home from work on a Friday afternoon, but when my favourite bakery closed, I lost my supplier. I shopped around, but couldn’t find a suitable replacement. Every bakery I found was lacking. The bread puddings I found were dry, tough, with only a hint of rum and raisins you can count on one hand. I searched for several years until I just gave up. One day when I had a terrible craving, the thought hit me, why not make your own…so I did and added an unexpected, but delicious twist.
This recipe is an amalgamation of the traditional bread pudding recipe and the broiled topping from the Lazy Daisy cake recipe.
If you are looking for an easy-to-make, delicious, rookie-baker-friendly dessert that is filling and delicious, try my coconut bread pudding recipe. You can thank me later.
Cut the bread into cubes and shred the coconut–I use fresh coconut (a perk for living on an island) but if you cannot find fresh coconut, you can use the store-bought shredded coconut.
Combine the bread, coconut, and raisins
Prepare the custard. Beat the eggs and sugar until thick (around 6 minutes) then mix in the melted (and cooled) butter, cream, vanilla, ground cinnamon, mixed spice, and rum.
Combine the wet and dry ingredients. Once combined, allow the batter to sit for 20 minutes to 1 hour. This will allow the bread to absorb the custard.
While the batter is resting, grease with butter or non-stick vegetable spray, a 9 x 13-inch pan. And preheat oven to 320° F (160° C) Place the dish into a large roasting pan or a larger baking dish with enough room around the sides to fill with water.
Pour the batter into the baking dish, gently press the batter into the prepared dish. Pour in the water so that it is halfway up the sides of the baking dish. Bake for one hour or until a toothpick inserted into the pudding comes up clean.
While the pudding is baking, prepare the broiled coconut frosting
Once the pudding is baked, pour the hot frosting over the warm baked pudding. Place the pudding under the broiler until the frosting is bubbling and slightly brown. Be sure to check the pudding frequently as it burns easily.
Allow to cool, serve and enjoy.
Coconut Bread Pudding
- Bread Pudding
- 10 cups of cubed bread (I use 1 whole white hard dough bread. You can use any bread of your choice)
- 4 large Eggs
- 2 cups raisins
- 1 cup brown sugar
- 1 ½ teaspoon vanilla
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- 1/3 cups melted unsalted butter
- 4 ½ cups heavy cream
- ½ cup white rum (or sherry)
- 4 cups shredded coconut
- 1/3 brown sugar
- 1/3 cup unsalted butter
- ¼ cup cream (heavy or light)
- ½ teaspoon vanilla extract
- ½ cup shredded coconut
Broiled Coconut Frosting
- Coconut Bread Pudding
- Preheat oven to 320 degrees F (160 degrees C). Lightly grease with butter, or spray with a non-stick vegetable spray, a 9 x 13 x 2 baking dish. Place the baking dish into a larger roasting pan or baking dish that has enough room around its sides to fill with water.
- Combine the bread cubes, coconut and raisins in a bowl and set them aside
- Prepare the custard with a hand mixer or electric mixer. Beat the eggs and sugar until thick (about 6 minutes) mix in the mixed spice, ground cinnamon and vanilla, melted butter and cream.
- Combine the wet and dry ingredients. Ensure that the bread cubes are thoroughly coated with the custard.
- Allow mixture to rest for 20 minutes to one hour
- Pour mixture into prepared baking dish
- Prepare a water bath. Place the baking dish with batter in the large roasting pan/dish, pour in water so that it is halfway up the sides of the baking dish.
- Bake for one hour or until a toothpick inserted into the pudding comes up clean
- While the pudding is baking, prepare the broiled coconut frosting
- For store-bought coconut: In a small saucepan, combine all the ingredients (except the coconut) stir over low heat just until the mixture comes to boil. Remove mixture from heat and add the coconut.
- For Fresh coconut: combine all ingredients in a saucepan, stir over low heat and allow the coconut to cook until soft, around 5 minutes.
- Immediately pour mixture over warm pudding
- Place under broiler until frosting is brown. Check pudding frequently as it is easy to burn,
Will you be trying this recipe? Share your comments below.
Hope you Enjoyed 🙂