Bacardi Coconut Rum Bread Pudding

bread pudding

Bacardi Coconut Rum  Bread Pudding  is so sinfully delicious, it’s addictive. This recipe will take you heaven and back. 

Bread Pudding is the quickest and easiest dessert or snack to whip up. Most people do not eat the end slices or what i call “bread back” of the loaf of a bread.  I never discard of these slices. I add them in zip locker bags and store in the freezer for later use. 

Bread Lives Matter?

I don’t think that it matters the type of bread you use to make a bread pudding. Most time my pool of “bread backs” include sourdough, whole wheat and potato bread.

The wet ingredients with the spices and unique flavors are the lifeline of a bread pudding recipe. However, the type of bread used does contribute to the varied texture of a bread pudding.

Every household should have a cast iron pot . They are very versatile and can be use for cooking as well as baking. Cast iron pots create a very nice crust on the outside of your bread pudding. I highly recommend that you purchase one.

Hope you will enjoy this recipe. Also check out my blog on Banana Loaf with Rum Cream Swirl

Coconut Bread Pudding
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The Proof Is In The Pudding.

The Bread Pudding Ingredients



4 cups
whole wheat and/or white bread

Brown sugar

Brown Sugar

1 cup

1/2 cup melted butter and 1/4 cup dried raisins.



4 Medium

White or Brown



1 teaspoon grated.



4 Cups

Whole Milk

Bacardi Coconut Rum

Bacardi coconutRum

1/2 cup Bacardi Coconut Rum

Shredded coconut

Sweet Shred Coconut

1 cup sweetened shredded coconut

vanilla extract

spices Flavor

2 teaspoons Vanilla Essence

Coconut Bread Pudding

bacardi rum Bread Pudding


(1) In a large bowl combine: pieces of bread, shredded coconut, and raisins.
(2) Mix all ingredients so that they are evenly distributed.


(1) In a bowl add: milk, sugar, vanilla extract, nutmeg, Bacardi rum,eggs and melted butter.
(2) Mix all ingredients thoroughly until the sugar dissolves.


(1) Pour the milk mixture onto the dry ingredient mixture.
(2) Mix together and leave at room temperature for 10-15 minutes.


bread pudding


(1) Turn Oven on to 350 °F.
(2) Grease baking tray with butter or cooking spray oil. (I used a 18x13x2 inches pan).
(3) Pour mixture onto baking tray and bake for 20-25 minutes or until inserted knife comes out clean.



(1) In a small bowl, add 4 tablespoons of orange marmalade.
(2) Add 2 table spoons of the Bacardi Coconut Rum and mix together.
With a spoon or a pastry brush , coat top of bread pudding with glaze after removed from oven.

*The glaze is optional, but it adds an entirely new layer of flavor and texture.

bread pudding

Below Are Some Of My Other Bread Pudding Creations

Bread Pudding with Black Sesame Seeds

I am always experimenting with bread pudding. I added black sesame seeds to this coconut bread pudding with the marmalade glaze for added texture

Bread Pudding
Bread Pudding

Bread Pudding with Oats & Cranberries.

The texture of this bread pudding is less smooth because i used sourdough bread. Oats and cranberries was added just for added fiber

Bread Pudding with Mixed Peels.

This is one of my favorite bread pudding creations. Mixed peels is a main ingredients in fruit cake. Adding them to this bread pudding turned out very well.The bread backs were from a mixture of whole wheat and white bread.

bread pudding
Please Rate Recipe

14 thoughts on “Bacardi Coconut Rum Bread Pudding”

  1. What a delicious recipe! The flavor combinations are mouthwatering. The orange marmalade glaze is an excellent complement to the richness of the bread pudding!

  2. This recipe looks fantastic. Thank you for providing the various type of bread options. I have some sourdough at home that might do the trick. Thanks for sharing this!

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