Caribbean Rum Bread Pudding

I hardly ever make bread pudding, mainly because Mark hates the consistency of it, but also because it is slightly unhealthy..just slightly. Because my brother, sister and their friends are visiting from Utah I took the opportunity to feed them something I usually don’t get to make.  I made this for breakfast, and served it with fruit and yogurt to make it a bit more balanced and healthy.

The result? Everyone loved it (and I say everyone since Mark didn’t get any). The custard had a great flavor, but I think what made this so good was the challah bread I used.  I made a honey cinnamon challah bread about a month ago to make french toast.  I froze the leftover bread and it was perfect for this quick and easy breakfast.  If you want to make your own challah bread google a recipe or find one on youtube, and add honey and cinnamon. It’s a bit time consuming but you will have a huge loaf of good quality bread perfect for french toast or bread pudding.  Why, you ask? Well, the challah bread is more dense than most breads so when you soak it in a custard it will not fall apart. Using day old bread that is a bit crusty also helps make it better. If you don’t want to make it and can’t find it at the store, get day old french bread or even stale croissants. Don’t use loaf bread, you will not get the same results.



  • Challah bread, or dense good quality day-old bread


  • 1 c. heavy cream
  • 1 c. coconut milk
  • 1/2 c. regular milk
  • 1/2 c. condensed milk
  • 1/2 package cream cheese (optional)
  • 1 ripe banana
  • 1/4 c. caribbean rum
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 2 egg yolks


  • Rum drunken raisins (see below)
  • walnuts
  • coconut flakes
  • Orange marmalade (or pineapple)


  1. Grease casserole dish
  2. Cut challah bread into 1 inch cubes to fill about 2/3 of dish
  3. Blend custard ingredients together
  4. Add custard to bread
  5. Add rum drunken raisins
  6. Refrigerate overnight
  7. Next morning, preheat oven to 350 degrees
  8. Add walnuts, shredded coconut, and a thin layer of orange mermalade
  9. Heat in water bath for about 30-45 minutes, until toothpick comes out clean
  10. Serve warm or cold.

Rum Drunken Raisins:

  • To a handful of golden raisins add enough rum to cover. Place in jar and let the raisins sit in counter for at least 1 week, preferably 2.
  • The more time you let the raisins sit, the plumper they will get and will absorb all the rum. Also, the longer you let it sit the less it will taste like alcohol.

2 Responses to “Caribbean Rum Bread Pudding”

  1. Caribbean Bread Pudding…

    I found your entry interesting do I’ve added a Trackback to it on my weblog :)…

  2. This bread pudding with fruit and yoghurt certainly sounds good. Love your blog posts.

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