Prep 15 mins
Cook 1 hr
Decadent, rich, and creamy! After one bite they will hear you all over the island saying "Oh Mon, Jamaica me crazy!"
- 6 cups French bread, stale, cubed
- 1 cup sweetened flaked coconut, divided use
- 1 teaspoon ground ginger
- 2 cups milk, low fat is fine
- 4 eggs
- 1 teaspoon cinnamon
- 1 pinch clove, ground (optional)
- 2 cups light cream
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
Rum Raisin Sauce
- 1⁄2 cup brown sugar
- 2 tablespoons butter
- 2 tablespoons dark rum
- 1⁄4 cup raisins
- 1 cup water
Sweetened Coconut Cream
- 1 cup sour cream, low fat is fine
- 2 tablespoons sugar
- 1 teaspoon vanilla
- 1⁄4 cup coconut, toasted if desired
- Preheat oven to 350°F.
- In a blender or food processor combine ginger, cinnamon, cloves-if using, milk, eggs, and a 1/2 cup of coconut. Blend until pulverized and well mixed.
- Pour into large mixing bowl add cream, brown sugar, vanilla, melted butter and remaining 1/2 cup coconut. Mix well to incorporate all ingredients.
- Add bread cubes and stir until thoroughly mixed.
- Pour bread mixture into buttered 10x13 pan and bake for 1 hour or until the center is firm.
- Remove from the oven and cool on a wire rack for about 10 minutes.
- Butter Rum Raisin Sauce: While pudding is baking heat water and raisins just to a low boil. Remove from heat and allow to soak until raisins plump.
- After removing pudding from oven, strain water from raisins into a heat proof measuring cup. Add water if needed to equal 1/2 cup liquid. Return liquid to pan and add brown sugar and butter. Cook stirring constantly until butter is melted and sugar is dissolved.
- Remove from heat and stir in rum and raisins. Keep warm until serving.
- Sweetened Coconut Cream: In a small bowl thoroughly combine sour cream, sugar and vanilla. Place a dollop of cream on each serving and sprinkle with coconut.
- To serve: Cut pudding into 12 equal pieces. Spoon a little Butter Rum Raisin Sauce over each serving and top with Sweetened Coconut Cream as directed.
- Turn on some great Caribbean music and enjoy MON, enjoy!
I knew that I had to try this flavor combo when I saw it even though I had to lighten it a lot in order to be able to use it. I omitted all of the coconut and replaced it with coconut extract. I used skim milk and fat free evaporated milk, Splenda Brown sugar in 1/2 the ask for amount, only the egg whites and double the cinnamon. I did make the Rum (Malibu) Raisin Sauce which is a marvelous discovery all by it's self. I really didn't feel the need to use the sour cream mix and loved it with the pudding and raisin sauce. The pudding turned out to actually be fluffy and not at all heavy. Made for Photo Tag :D
This was easy to prep & very good. I personally prefer higher custard content to bread content but that's me. It is delicious! I wasn't sure I'd like the French bread & considered using regular crustless bread but it was fine & enjoyed by everyone. I did add extra sugar & oops, spilled a bit too much vanilla into the sour cream - just the way we like it! :)
This recipe is soo good! It's not a mere bread pudding, it's a dessert experience! We loved it! The Raisin Sauce and the Coconut...Yum! Thanks for such a good recipe!