Pirates Bounty Bread Pudding
Set sail on a culinary adventure with Pirates Bounty Bread Pudding—a decadent treasure brimming with tropical flavors and irresistible richness. This dessert starts with cubes of tender brioche or challah bread soaked in a luscious custard infused with dark rum and spiced with cinnamon and nutmeg. Golden raisins and sweetened shredded coconut add exotic sweetness and texture, while a dusting of powdered sugar completes the dish like buried treasure revealed at last. With a prep time of just 20 minutes and a serving size of eight, this bread pudding is perfect for entertaining or indulging a crowd. Serve it warm with whipped cream or a drizzle of caramel sauce for an unforgettable treat that captures the spirit of adventure. Perfect for keywords like "bread pudding recipe," "rum dessert," and "tropical flavors dessert."
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Recipe Information
Ingredients
- 12 cups (cubed) day-old brioche or challah bread
- 4 large eggs
- 1 cup granulated sugar
- 0.5 cup (packed) brown sugar
- 2 cups milk
- 1 cup heavy cream
- 3 tablespoons dark rum
- 3 tablespoons (melted) unsalted butter
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup golden raisins
- 0.5 cup sweetened shredded coconut
- 2 tablespoons (for garnish) powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
Add the milk, heavy cream, dark rum, melted butter, vanilla extract, cinnamon, and nutmeg to the egg mixture. Whisk until fully combined.
Gently fold the cubed bread into the liquid mixture, ensuring all pieces are coated. Allow the bread to soak for 10 minutes.
Stir in the golden raisins and shredded coconut, distributing them evenly throughout the mixture.
Transfer the bread mixture to the prepared baking dish, spreading it out evenly. Press down lightly to ensure the bread is submerged in the liquid.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but slightly jiggly.
Remove from the oven and allow the bread pudding to cool for 10 minutes before serving.
Dust with powdered sugar before serving. Optionally, serve with whipped cream or a drizzle of caramel sauce for extra indulgence.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 41% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 61.3 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 156 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
