3 Reviews

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

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Annacia November 10, 2008

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! :)

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Elmotoo March 01, 2006

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!

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BB502 March 01, 2006
Butter Rum Yum