Coconut Bread Pudding
Updated May 1, 2024
- Total Time
- 45 minutes plus one hour's resting
- Rating
- Comments
- Read comments
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Ingredients
- 6large eggs
- 1⅛cups sugar, more for topping dish
- 2cups heavy cream
- 113½-ounce can coconut milk
- 2tablespoons dark rum
- 10slices challah or brioche, ⅓.-inch thick
Nutritional analysis per serving (8 servings)
611 calories; 38 grams fat; 25 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 12 grams protein; 266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In bowl of an electric mixer fitted with a whisk attachment, combine eggs and 1⅛ cups sugar. Mix until smooth. In a small pan, bring cream to a boil. With mixer running at medium-low speed, slowly add hot cream. Add coconut milk and rum, and mix again just until smooth. Allow mixture to rest at room temperature for one hour.
- Step 2
Heat oven to 350 degrees. Fill a kettle with water and place over high heat to bring to a boil. In an 8½-by-12-inch baking dish, arrange challah slices so they overlap in two columns. Pour custard evenly over top, and press down lightly with a spatula. Place dish in a large, deep pan, like a roasting pan. Carefully pour in boiling water so that it comes about halfway up the sides of baking dish. Bake until custard is set but not too firm, 30 to 35 minutes.
- Step 3
Sprinkle liberally with sugar, and caramelize it with a kitchen torch or by placing it under a broiler for 2 to 3 minutes. Serve, scooping out individual portions.
Private Notes
Comments
I've made this a lot of times and it's always delicious--big hit with guests. I double the rum and also add a teaspoon of vanilla and a half teaspoon of coconut extract--makes a huge difference in the taste. I also use a little brown sugar (1/4 cup) in place of some of the plain sugar, brown some coconut under the broiler and sprinkle between the layers. Baking time is WAY MORE than indicated. it's done when it starts to puff up slightly and is golden brown.
2 tablespoons of rum hardly constitutes "boozy." Especially after baking. I'd double that, at least.
Yes, that took me back too. I believe it should be one 13-1/2 ounce can.
This was absolutely divine! Made with brioche and added some sprinkles of toasted coconut over the bread before pouring over the egg mixture. The texture was wonderful and we really enjoyed the browned sweetened top layer created by the broiling. We will absolutely make this again.
Made at a rental, so no rum sadly. Used GF brioche, oat milk (because that's what we had), full-fat coconut milk, and did 1⅔ tbsp vanilla instead of the rum. Also did half brown and half cane sugar. Added some fresh squeezed and zested Meyer lemon. As per other's comments, didn't do a water bath. Started checking it at 35 min, but it was still really liquidy. Used a spatula to press the bread down. Repeated this every five minutes until it was done, about 50 min total. Absolutely fabulous!!!!!
I used a water bath. Based on the many reviews that allege cooking time is underestimated, I set a timer for a full 35 minutes, and ended up with a slightly overcooked custard.
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