Coconut Rum Mini Bread Pudding
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Coconut Rum Mini Bread Pudding
Coconut Rum Mini Bread Pudding
3 cups (3/4-inch cubes) White Chocolate Coconut Bread (in our Bakery)
1-1/4 cups half & half
3 tbsp. The Spice Hunter Hot Buttered Rum Mix
3 tbsp. sugar
2 tbsp. melted butter
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
1 egg plus 1 egg yolk
2 tbsp. Bob's Red Mill Unsweetened Flaked Coconut
Powdered sugar

Not too sweet, these delicious cups are best served warm.

Prep: 20 minutes  Stand: 30 minutes, Cook: 20 minutes, Serves: 8

1. Preheat oven to 350°F and lightly butter 8 (3 tbsp. to 1/4 cup) ramekins. Place bread cubes on a baking sheet and bake for 5 minutes to lightly toast; let cool.

2. Whisk together remaining ingredients except coconut in a medium bowl. Add bread cubes and let stand for 30 minutes. Lightly spoon mixture into ramekins and sprinkle with coconut.

3. Bake for 20 minutes, then dust with powdered sugar and serve warm. Alternately, mixture may be baked in a 1-quart baking dish for 30 minutes or until center is set. Spoon into small cups. 

Nutritional Information:
216 calories, 3 g protein, 15 g total fat (9 g sat.), 17 g carbohydrate, 0 g fiber, 13 g sugar, 83 mg cholesterol, 71 mg sodium, 6 points