Coconut Bread Pudding

The Coconut Bread Pudding Recipe is one of the easiest desserts to make and is ideal for using up stale bread. Adding a little coconut milk to the mixture makes this old standby more exciting. I don’t like heavy, bready puddings, so I use only a thin slice of bread per serving here and let the light and flavorful custard dominate. It’s still as substantial as the cafeteria version, but far more sublime.

3⁄4 cup (4 1⁄2 ounces/126 grams) crushed palm sugar
1 cup (9 ounces/255 grams) unsweetened coconut milk
1⁄8 teaspoon salt
1 cup (8 ounces/227 grams) half-and-half or 1⁄2 cup (4 ounces/113 grams) whole
milk plus 1⁄2 cup (4 ounces/113 grams) heavy whipping cream
3 tablespoons dark rum
2 tablespoons unsalted butter, for greasing the ramekins
3 large eggs
8 slices stale white sandwich bread

1. Put the palm sugar and coconut milk in a medium saucepan and warm over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and stir in the salt.

2. Pour the mixture into a large mixing bowl and stir in the half-and-half and rum. Set the mixing bowl in a larger bowl filled with ice and water and cool, stirring occasionally, until the mixture is cold to the touch.

3. Preheat the oven to 350°F. Generously butter eight 4-ounce ramekins and set aside.

4. Remove the coconut milk mixture from the ice water bath and whisk in the eggs until well combined. Divide the mixture among the ramekins, leaving 1⁄2 inch of room for the bread.

5. Use a 3-inch round cookie or biscuit cutter or a glass to cut circles out of the bread slices. Submerge a bread round in each ramekin, making sure it is completely soaked through, and let soften for 10 minutes.

6. Transfer the ramekins to a deep baking dish or roasting pan and fill the pan with hot water up to the rim of the ramekins. Bake until a tester comes out clean, about 35 minutes. Remove from the oven and let cool before serving.

Coconut Bread Pudding
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