Tropical Bread Pudding with Coconut Rum Sauce

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 20
Author Olives & Okra


Bread Pudding

  • 2 loaves of bread (20 oz each)
  • 4 1/2 cups evaporated milk
  • 1 cup granulated sugar
  • 2 tsp vanilla
  • 1/2 cup banana rum
  • 3/4 cup pineapple rum
  • 1/2 cup unsalted butter
  • 2 1/2 cups crushed pineapple
  • 2 cups shredded coconut
  • 2 eggs

Coconut Rum Sauce

  • 4 tbsp unsalted butter
  • 1 3/4  cups coconut milk
  • 1 tbsp vanilla
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup coconut rum
  • 4 egg yolks


Bread Pudding

  1. Coat a 9 x 13-inch baking dish with baking spray. Tear the bread into pieces. Add to a large bowl.

  2. In a medium saucepot, add milk, vanilla, butter, and sugar. Bring to a boil, then add rum. Simmer for about 10 minutes.

  3. Add pineapple and coconut to the large bowl of bread. Pour liquid mixture, one cup at a time, over top of bread. Mix well after each addition. Continue adding liquid until bread is thoroughly moist (takes about 3 cups of liquid). Add eggs and mix well.

  4. Pour bread mixture into prepared baking dish. Bake at 350 degrees for about 45-55 minutes or until pudding is set and springy when touched.

Coconut Rum Sauce

  1. Add egg yolks to a small bowl. Add all ingredients to a small sauce pot except for the rum and eggs. Bring to a boil.

  2. Pour hot sauce into the bowl with egg yolks beating rapidly so that the egg yolks don’t curdle. Return mixture to pot and cook until mixture thickens. Stir in rum.