Bahamian Coconut Bread Pudding

Ingredients

• 6 cups (360g) stale bread, cubed 6 cups (360g) stale bread, cubed
• 2 cups (480ml) coconut milk 2 cups (480ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 cup (80g) raisins 1/2 cup (80g) raisins
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Butter, for greasing the baking dish Butter, for greasing the baking dish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 9g
• Carbohydrates (total, sugars): 48g, 28g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Grease a baking dish with butter.
3. 3.
   In a large bowl, combine the stale bread cubes and raisins.
4. 4.
   In a separate bowl, whisk together the coconut milk, sugar, eggs, cinnamon, nutmeg, and vanilla extract.
5. 5.
   Pour the coconut milk mixture over the bread cubes and gently toss until all the bread is coated.
6. 6.
   Let the mixture sit for 15 minutes to allow the bread to absorb the custard.
7. 7.
   Transfer the bread mixture to the greased baking dish and spread it evenly.
8. 8.
   Bake for 45-50 minutes, or until the top is golden brown and the pudding is set.
9. 9.
   Remove from the oven and let it cool for a few minutes before serving.
10. 10.
    Serve warm with a drizzle of rum sauce or a scoop of vanilla ice cream.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture.
• Stale bread — If you don't have stale bread, you can lightly toast fresh bread cubes in the oven for a few minutes to dry them out.

Tips & Tricks

• For an extra tropical twist, sprinkle shredded coconut on top of the pudding before baking.
• Serve the bread pudding warm for the best flavor and texture.
• If you prefer a boozy touch, soak the raisins in rum before adding them to the bread mixture.
• Leftover bread pudding can be refrigerated and enjoyed cold the next day.
• Experiment with different types of bread, such as brioche or challah, for variations in texture and flavor.

Serving advice

Serve the Bahamian Coconut Bread Pudding warm as a comforting dessert. Drizzle it with a generous amount of rum sauce or top it with a scoop of vanilla ice cream for an indulgent treat.

Presentation advice

To enhance the presentation, dust the top of the bread pudding with powdered sugar before serving. You can also garnish it with a sprinkle of cinnamon or a few toasted coconut flakes.