Coconut Bread and Butter Pudding With Cinnamon Rumchata Sauce

A couple of years ago I took a birthday trip to LA to visit my brother.   I have many, many good memories about that trip and naturally one of the greatest memories involved food.  During this trip I FINALLY met my brother’s friend Bernard after hearing so much about him.  First can I just say, I LOVE BERNARD! He is a Trinidadian ray of sunshine.   He has the biggest personality and that Caribbean way of welcoming you and making you feel like family.   So when my brother said we were going to Bernard’s place for dinner I was like, “Hell yeah we are!”   Being that Bernard is from Trinidad I already knew the meal was going to be amazing but I don’t think I was quite prepared.   We spent the night chit chatting, drinking beer and cooking…well…I half watched them cook and half watched Mad Men on the sofa. Jet lag was kicking in at that point. Bernard made some fish empanadas with a masa dough and bread and butter pudding.

Even though I was half asleep, I do remember the empanadas were amazing and I’m kind of pissed at myself for not sticking around the kitchen to get the recipe. I WILL get that recipe one day. Unfortunately, I fell asleep on the sofa before the bread pudding even came out of the oven BUT my brother, being the great brother he is, made sure to take some back home with us.  Needless to say we heated it up and ate it for breakfast the next morning.  Yes breakfast.  That’s what a night of drinking Stella’s will do to you.  I was blown away. I couldn’t figure out how only a few simple ingredients could be sooooo good!

This Coconut Bread and Butter Pudding recipe is inspired by Bernard.

Coconut Bread & Butter Pudding

  • ½ loaf of challah (challah should be at least a day old)
  • 1 cup of milk
  • ½ cup of coconut cream
  • ¼ cup of condensed milk
  • 2 eggs
  • ¼ cup of sugar + 2 tbsp
  • 1 tsp vanilla
  • ½ cup of shredded coconut + ¼ cup

Instructions

Cut challah into 1-inch slices and butter both sides. Cube bread into bite sized pieces and add to baking dish.

Heat milk, coconut cream, and condensed milk and bring to a boil.  In another bowl, whisk together the eggs and ¼ cup sugar. Temper the egg mixture by slowly whisking in a little of the milk/coconut cream mixture. Slowly whisk in the rest of the milk/coconut cream mixture then add vanilla and ½ cup shredded coconut.

Pour liquid mixture over bread and push down cubes to make sure all of the pieces are submerged.

Sprinkle remaining sugar and shredded coconut over the top of the mixture and bake for 40-45 minutes. Leave the pudding to cool and firm up for 30 minutes or so and serve with cinnamon rumchata sauce (see below), whipped cream or ice cream. Orrr just enjoy it on it’s own.

Cinnamon Rumchata Sauce

  • 2/3 cup of coconut cream
  • ½ cup of sugar
  • 1 egg
  • pinch of cinnamon
  • pinch of salt
  • 1 mini bottle of rumchata.  Or as I like to call it, a “personal” of rumchata.

Instructions

Add all the ingredients except for rumchata to saucepan and heat on medium low heat. Simmer for about 10 minutes until the sauce has reduced and thickened. Add rumchata.

Enjoy!

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