Wray and Nephew Coconut Rum Bread Pudding || Christmas Edition

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream maintains richness while being dairy-free.

Crack 2 eggs into a large bowl and remove the eye from the egg yolk.

Add brown sugar to the eggs; granulated sugar can be substituted if preferred.

Pour in melted butter and combine all ingredients together.

Add vanilla flavoring and coconut rum to the mixture, combining well.

Add coconut milk powder for extra coconut flavor, along with mixed spice for baking and cinnamon powder.

If the mixture is too thick, add a small amount of water or almond milk or more coconut milk to thin it out.

Combine everything until well mixed and fragrant.

Add stale bread to the mixture and combine everything together.

Let the mixture sit for 7 to 10 minutes to allow the bread to soak up the moisture.

Transfer the mixture to a pyrex dish for baking.

Preheat the oven to 250°F (121°C).

Bake in the oven for roughly 35 to 40 minutes.

After 40 minutes, take the bread pudding out of the oven and let it cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens