Saint Kitts and Nevis

Coconut Rum Bread Pudding

Pudding Ingredients:
-1 lb day-old heavy bread, torn into ½-inch pieces
-1½ C. coconut milk
-2½ C. evaporated milk
-1 Tbsp. vanilla extract
-4 large eggs
-1 C. sugar
-1 tsp cinnamon
-½ tsp salt
-½ C. coconut rum
-2 C. shredded coconut
-1 stick butter, melted


Caramel-Rum Sauce Ingredients:
3/4 C. brown sugar
4 Tbsp. butter
1 small can evaporated milk
2 Tbsp. dark rum


Pudding:
1. Preheat the oven to 350°. Set a large pot of water to boil. Grease a large 9 x 12 pan. Add bread pieces to the pan.
2. Mix all remaining ingredients together. Carefully pour the mixture over the bread making sure all the bread is saturated. Let this sit about 30 minutes to soak. Push down the bread so it remains saturated, then cover with foil tightly.
3. Place a large roasting pan on a large cookie sheet. Then place the bread pudding pan inside the roasting pan. Now very carefully pour hot water into the roasting pan so the water reaches half way up the sides of the pan containing the pudding. Bake about 1 hour. The pudding is done when the center is firm and the top is golden brown.

Caramel-Rum Sauce:
1. Melt butter in saucepan. Add brown sugar and milk. Bring to a boil, lower heat and simmer for 5 minutes, stirring often.
2. Remove from heat and stir in rum. Serve warm over bread pudding. Enjoy!

Source: https://tastetheislandstv.com/coconut-rum-bread-pudding/