Coconut Bread Pudding Puff with Dark Rum Sauce

Name: Coconut Bread Pudding Puff with Dark Rum Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 10 oz (280 g) brioche bread, day-old or dried, cut into 3/4-inch (2 cm) cubes; 1½ cup (360 ml) full-fat unsweetened coconut milk; ¾ cup (180 ml) whole milk; 4 large eggs, at room temperature, at room temperature; 3 tbsp (45 ml) dark rum; ½ cup (100 g) granulated sugar; 1½ tsp (7½ ml) vanilla extract; ½ tsp (2½ g) freshly grated nutmeg, freshly grated; ¼ tsp (1½ g) fine sea salt; 3 tbsp (45 g) unsalted butter, melted, melted; 4 tbsp (60 g) unsalted butter, cold, cut into cubes; ½ cup (100 g) packed light brown sugar; ½ cup (120 ml) heavy cream; ¼ cup (60 ml) dark rum; fine sea salt, to taste

From the MyKitchenBank Kitchen

A showstopping Caribbean-style bread pudding that marries custardy brioche soaked in coconut milk with a buttery, nutmeg-scented custard. Baked until the edges puff and the top is golden, then crowned with a silky dark rum caramel sauce. Serve warm for the best contrast between the soft pudding and the luxurious sauce.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 6 servings (one 9×13-inch pudding)

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Ingredients

6 servings

For the pudding
10 oz (280 g) brioche bread, day-old or dried, cut into 3/4-inch (2 cm) cubes
1½ cup (360 ml) full-fat unsweetened coconut milk
¾ cup (180 ml) whole milk
4 large eggs, at room temperature, at room temperature
3 tbsp (45 ml) dark rum
½ cup (100 g) granulated sugar
1½ tsp (7.5 ml) vanilla extract
½ tsp (2.5 g) freshly grated nutmeg, freshly grated
¼ tsp (1.5 g) fine sea salt
3 tbsp (45 g) unsalted butter, melted, melted
For the rum sauce
4 tbsp (60 g) unsalted butter, cold, cut into cubes
½ cup (100 g) packed light brown sugar
½ cup (120 ml) heavy cream
¼ cup (60 ml) dark rum
fine sea salt, to taste

Equipment (8)

9×13-inch (23×33 cm) baking dish
Large bowl
Medium bowl
Small saucepan
Whisk
Measuring cups and spoons
Baking sheet (to set baking dish in water bath)
Instant-read thermometer (optional but helpful)

Steps

Before you start

Preheat your oven to 350°F (175°C)
Have a 9×13-inch (23×33 cm) baking dish ready, lightly buttered
Allow eggs and coconut milk to come to room temperature for better emulsification
Cut brioche into 3/4-inch (2 cm) cubes and let air-dry for 1-2 hours, or use day-old brioche

1
Combine bread and custard base
- In a large bowl, whisk together the coconut milk, whole milk, eggs, dark rum, sugar, vanilla extract, nutmeg, and salt until completely smooth and well combined, about 1 minute.
- Add the brioche cubes and gently toss until every piece is saturated.
- Let the mixture sit for 5 minutes so the bread absorbs the custard.
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Ready when: Brioche is visibly softened and custard is evenly distributed
Tip: Don't skip the rest—it allows the bread to absorb custard more evenly, preventing dry spots.
2
Transfer to baking dish
- Brush a 9×13-inch (23×33 cm) baking dish with 3 tablespoons (45 g) melted butter.
- Pour the brioche mixture into the prepared dish, spreading it evenly.
- Press down gently with the back of a wooden spoon so the custard fills all gaps.
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Ready when: Mixture is level and custard reaches the sides
Tip: Gentle pressing ensures even baking without compressing the bread too much.
3
Set up water bathOven 350°F / 175°C
- Place the baking dish on a baking sheet.
- Pour hot water into the baking sheet until it reaches halfway up the sides of the baking dish (about 1 inch / 2.5 cm up the dish).
- This water bath ensures gentle, even heat that creates a silky custard.
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Ready when: Water is steaming and reaches the middle of the baking dish sides
Tip: Use hot water from the kettle to avoid cooling the oven when you open the door.
4
Bake the puddingOven 350°F / 175°C
- Bake at 350°F (175°C) for 35 to 40 minutes, until the pudding is set at the edges but the center still jiggles very slightly when you gently shake the dish—about a 2-inch (5 cm) circle in the middle should move.
- The top will be pale golden.
- Do not overbake; residual heat will firm it as it cools.
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Ready when: Edges are firm, center jiggles 2 inches when gently shaken; top is pale gold
Tip: Overbaking causes custard to curdle and become rubbery. The jiggle is crucial—trust it.
5
Rest the pudding
- Remove the pudding from the oven and water bath (be careful—the water is very hot).
- Let it rest at room temperature for 10 minutes while you prepare the sauce.
- The pudding will set up more as it cools.
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Ready when: Pudding is warm and no longer steaming heavily
Tip: Don't skip this rest—it allows the custard to set properly and improves texture.
6
Make the rum sauce
- In a small saucepan over medium heat, melt 4 tablespoons (60 g) cold butter with the brown sugar, stirring occasionally, until the sugar dissolves and the mixture is bubbling, about 3 to 4 minutes.
- Remove from heat and let it cool for 1 minute.
- Carefully pour in the dark rum (it may bubble)—stir well to combine.
- Add the heavy cream, stirring constantly, until smooth and silky.
- Taste and adjust salt.
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Ready when: Sauce is smooth, glossy, and emulsified; no graininess
Tip: Let the sauce cool briefly before adding rum to reduce flare-up. Constant stirring prevents breaking.
7
Serve
- Spoon warm bread pudding into bowls and pour the dark rum sauce over the top.
- Serve immediately while the pudding is still warm and the sauce is hot, for maximum contrast and flavor.
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Ready when: Pudding is warm, sauce is drizzled over the top
Tip: Serve within 15 minutes of removing from the oven for the best texture contrast.

Good to know

Tips

Day-old or stale brioche is essential—fresh brioche will disintegrate into mush. If only fresh brioche is available, cube it and let it air-dry on a sheet for 1-2 hours before using.
The water bath is not optional; it keeps the custard creamy instead of curdled. Never bake bread pudding directly on the oven rack.
The slight jiggle in the pudding center is the key to silky texture. A fully set pudding will be tough and dry.
Rum is optional: replace it with 2 tablespoons of dark rum extract, or omit and add more vanilla extract for a family-friendly version.

Make ahead

The pudding can be assembled (through step 2) up to 4 hours ahead, covered and refrigerated. Add 5 extra minutes to the baking time if baking from cold. The rum sauce can be made up to 2 hours ahead and gently reheated over low heat before serving.

Storage & reheating

Leftovers keep covered in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 15 minutes, covered with foil, until warmed through. The sauce can be stored separately in an airtight container for up to 5 days and reheated gently on the stovetop. Not suitable for freezing due to the custard and sauce textures.

Substitutions

brioche bread, day-old or dried → challah or Italian bread. Use day-old bread cut into 3/4-inch cubes. The crumb should be soft but sturdy enough to soak without falling apart. Avoid very dense bread.
dark rum → brandy, cognac, or dark spiced rum. Any boozy spirit works; adjust to taste. For alcohol-free version, omit and add 1 tablespoon of vanilla extract to the sauce instead.
full-fat unsweetened coconut milk → light coconut milk or oat milk. Reduces richness slightly but maintains the coconut flavor. Use the same volume.
freshly grated nutmeg → ground ginger or cinnamon. Switch to 1/4 teaspoon ginger for warmth, or 1/2 teaspoon cinnamon for spice. Omit nutmeg if allergic.