If you thought bread pudding was just for the holidays, think again. This Coconut Rum Bread Pudding takes the cozy, custardy dessert we all know and love and gives it a sun-soaked, island-inspired upgrade.

Infused with creamy coconut milk and a splash of golden rum, this dessert is rich, warm, and just the right amount of boozy. Toasted coconut on top adds crunch and texture, while a drizzle of rum-spiked sauce takes it over the top. Whether you’re hosting brunch, planning a date night in, or just craving something indulgent, this pudding is pure comfort with a tropical soul.

Why You’ll Love It

Tropical Vibes: Coconut and rum bring an unexpected but perfect pairing.

Great for Leftover Bread: Use that day-old brioche, challah, or French bread.

Make-Ahead Friendly: Even better the next day, reheated with a splash of cream.

Ingredients (Serves 6–8)

For the Bread Pudding:

6 cups cubed day-old bread (brioche or challah works beautifully)

1 (13.5 oz) can coconut milk

1 cup whole milk or half-and-half

3 large eggs

½ cup brown sugar

¼ cup white sugar

1 tsp vanilla extract

1 tsp ground cinnamon

¼ tsp nutmeg

¼ cup dark or spiced rum

½ cup sweetened shredded coconut

Pinch of salt


Optional Add-Ins:

½ cup golden raisins or chopped dried pineapple

½ cup chopped pecans or macadamia nuts


For the Rum Sauce:

¼ cup butter

¼ cup brown sugar

2 tbsp heavy cream

2–3 tbsp dark rum (adjust to taste)

Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or similar-sized casserole dish.


2. Make the Custard

In a large bowl, whisk together the coconut milk, milk or cream, eggs, sugars, spices, vanilla, and rum until smooth.


3. Soak the Bread

Add the bread cubes to the bowl and gently toss until fully soaked. Let sit for 10–15 minutes to absorb the custard.

Fold in shredded coconut and any optional add-ins like raisins or nuts.


4. Bake

Pour the mixture into your greased baking dish and spread evenly. Sprinkle with a little extra coconut on top for crunch.

Bake for 40–45 minutes, or until the top is golden and the custard is set but still soft in the center.


5. Make the Rum Sauce

In a small saucepan, melt the butter with brown sugar and cream. Simmer gently until smooth and slightly thickened (about 5 minutes). Stir in rum and cook for 1 minute more.


6. Serve

Spoon warm bread pudding into bowls and drizzle generously with warm rum sauce. Add a dollop of whipped cream or a scoop of vanilla ice cream if you're feeling extra indulgent.

Serving Tips

Brunch upgrade: Serve alongside coffee or tropical mimosas.

Make it dairy-free: Swap milk and cream with more coconut milk or almond milk.

Extra texture: Toast shredded coconut before adding to the top for a golden crunch.

Final Thoughts

Coconut Rum Bread Pudding is everything you want in a dessert: rich, moist, comforting, and just a little bit fancy. The blend of warm spices, boozy undertones, and tropical flair makes this a standout treat for any season—whether you're curled up in winter or dreaming of a beachy escape.

One bite and you'll wonder why you haven't been making your bread pudding like this all along.