Spiced Coconut and Tiki-Style Rum Bread Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Warm bread pudding infused with rum, coconut milk, and tropical spices for a comforting tiki-inspired dessert. This Caribbean-inspired recipe, ready in about 70 minutes, layers day-old brioche bread, coconut milk, dark rum into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 50 min Serves 6 Caribbean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Butter a 9x9-inch baking dish with 2 tbsp melted unsalted butter to prevent sticking.
  2. Step 2: Place 6 cups cubed day-old brioche bread into a large mixing bowl.
  3. Step 3: In a separate bowl, whisk together 2 cups coconut milk, 1/4 cup dark rum, 3/4 cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg until smooth and fragrant.
  4. Step 4: Pour the coconut-rum custard over the bread cubes and gently press down to ensure the bread absorbs the liquid. Let soak for 15 minutes.
  5. Step 5: Transfer the soaked bread mixture into the prepared baking dish and bake for 45-50 minutes until the top is golden brown and the custard is set but slightly wobbly in the center.
  6. Step 6: Remove from oven and let cool for 10 minutes. Sprinkle 1/4 cup toasted shredded coconut evenly over the top before serving warm.

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