Rum-Raisin- Coconut Bread Pudding

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Serves 10 people

Categories: Pudding- mousse-flan

Ingredients

  • 3/4 cup golden raisins
  • 1/4 cup rum
  • 2 cups (about 6 slices) brioche or Portuguese sweetbread
  • 3 large eggs
  • 1 (13 oz.) can coconut milk
  • 1/2 cup milk
  • 3/4 cup light brown sugar, packed
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • Cinnamon sugar to taste (combine 1 part cinnamon to 4 or 5 parts sugar)
  • 1/2 cup streusel topping
  • Rum Whipped Cream
  • Streusel topping:
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 2 Tbsp. chilled butter
  • Rum Whipped Cream:
  • 1 cup hilled whipped cream
  • 1 Tbsp. confectioners' sugar
  • 1 Tbsp. dark rum, optional
  • Mixed Berry Ambrosia:
  • 1/4 cup honey
  • 2 Tbsp. fresh lime juice
  • 1 lg. mint leaf Plus , more for garnish (opt.)
  • 2 1/2 cups mixed fresh berries in season (raspberries, blueberries, tiny strawberries, blackberries or pitted cherries.)
  • 1/2 cup rum, optional

Directions

  1. Heat oven to 350 degrees. Put raisins in a small bowl, sprinkle with rum and set aside to soak for 10 minutes.
  2. Meanwhile, lightly butter 10 custard cups or line large muffin tins with foil, place in a baking pan to fit and set aside. Cut the sweetbread into 1/2-inch cubes, place in a bowl and reserve. Ina mixing bowl, whisk eggs. Add coconut milk, milk, sugar, vanilla and nutmeg and whisk over the bread cubes and stir gently until the bread is moistened. Set aside to soak.
  3. After 15 minutes, divide the bread filling among the prepared cups. Press down gently to compact the filling and even off the tops. Sprinkle the streusel over the tops. Place the baking pan in the oven and add enough hot water to the pan to reach about 1/2 inch up the sides of the cups or tins. Bake for 30 to 35 minutes, or until the custard is set. Remove pudding from the water bath and let it cool to room temperature.
  4. Place the pudding in the center of each of 10 dessert plates. Spoon the Rum Whipped Cream on the side and sprinkle with cinnamon sugar. Spoon Mixed berry Ambrosia on the other side of the plate.
  5. Streusel topping:
  6. Mix sugar and flour. Cut in butter until the mixture resembles coarse bread crumbs.

  7. Rum Whipped Cream:

  8. In a chilled bowl, beat the cream to soft peaks. Add the confectioner’s sugar and rum and beat until blended. Can be prepared 3 hours ahead. Refrigerate.

  9. Mixed Berry Ambrosia:

  10. In a small saucepan, combine honey, lime juice and large mint sprig. Warm over low heat until the honey melts. Remove from heat and let steep for 5 minutes. Discard the mint leaf. Place the fruit in a large mixing bowl, add the honey mixture and rum (or fruit juice) and gently stir to combine.

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