Spiced Coconut and Tiki-Style Rum Bread Pudding
Warm bread pudding infused with rum, coconut milk, and tropical spices for a comforting tiki-inspired dessert. This caribbean-inspired desserts ready in about 70 minutes layers cubed 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.
Ingredients
- 6 cups, cubed day-old brioche bread
- 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
- 1/2 tsp ground nutmeg
- 2 tbsp, melted unsalted butter
- 1/4 cup, for garnish toasted shredded coconut
Instructions
- Step 1: Preheat oven to 350°F. Butter a 9x9-inch baking dish with 2 tbsp melted unsalted butter to prevent sticking.
- Step 2: Place 6 cups cubed day-old brioche bread into a large mixing bowl.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Coconut and Tiki-Style Rum Bread Pudding take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Spiced Coconut and Tiki-Style Rum Bread Pudding?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Spiced Coconut and Tiki-Style Rum Bread Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Coconut and Tiki-Style Rum Bread Pudding for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Coconut and Tiki-Style Rum Bread Pudding?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
