Rum and Raisin Dairy-free Breading Pudding

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Preparation time
15 mins
Cooking time
40 mins
Difficulty
Easy
Serves
6 people
Meal course
Dessert
Posted by
Posted on
1 can
Coconut Milk
5 cup
(Stale) French Bread
2  
Eggs
1 cup
Sugar
1/2 tsp
Salt
1 tsp
Vanilla extract
1 tsp
Cinnamon Powder
1/2 cup
Desiccated Coconut
1/2 cup
Raisins
1/4 cup
Rum
1/2 cup
Water
Rum and Raisin Dairy-free Breading Pudding

In the UK ‘bread and butter pudding’ is a traditional dessert served on Sundays. It uses leftover milk and stale bread from the working week making is a great go-to recipe if you’re looking to take advantage of what you have in the house. 

In the Spanish-speaking region of the Caribbean their version is ‘pudin de pan’: bread pudding. Usually made with a mixture of cream and milk this recipe uses coconut milk instead making it ideal for people on a non-dairy diet. The desiccated coconut and rum-soaked raisons add a little Caribbean flare to this resourceful dessert that can be effortlessly thrown together for those lazy long Sunday dinner experiences.

This recipe was inspired by Latina’s Coconut Bread Pudding.

  1. Begin by soaking the raisons in the rum for at least 30 minutes before use, the longer the better. Pre-heat the oven to around 350 ºF [175 C]
  2. Cut up the French bread into 1/2 inch cubes place in a large bowl and pour over the coconut milk. Stir well, making sure all pieces are covered. Set aside
  3. Make the caramel sauce by bringing the water and half a cup of sugar to the boil in a small non-stick pan over a high heat before reducing the flame slightly and simmering down you have a golden brown syrup, this should take around 10 minutes
  4. While the caramel is cooking, in a small bowl whisk together the eggs, sugar, salt, vanilla and cinnamon powder. Add this mixture to the bread and coconut milk and combine. Stir in the desiccated coconut
  5. Place a medium-sized baking tin rectangular baking tin in the oven to heat up for a few minutes ready to add the caramel. Strain the rum from the raisons adding the rum to the caramel sauce. When the caramel is ready take the warm dish from the oven and quickly pour in the caramel spreading out through the pan before it sets
  6. Next take the raisons and sprinkle evenly on top of the caramel followed by the bread mixture. Place in the pre-heated oven and cook for approximately 30-40 minutes until golden brown on top and cooked through the middle.
  7. Serve hot or cold with a couple of tablespoons of coconut sprinkled on top with ice cream or cream or perhaps a hot black coffee for a morning diary-free treat.

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