Rum-glazed Coconut Bread Pudding

From the Bahamas.

5 slices firm white bread, cubed (about 6 loosely packed cups)
1½ cup light coconut milk (almost 1, 15 oz can)
1/2 cup brown sugar
3 eggs
1 tablespoon vanilla extract
1½ teaspoon ground cinnamon
1/2 cup raisins

Topping
1/4 cup brown sugar
1/4 cup butter , room temperature
1/2 cup shredded coconut

Rum sauce
1/2 cup brown sugar
1/4 cup butter , melted
2 tablespoons vanilla extract
1/4 cup rum (gold or dark)

Butter a medium/small casserole (Recommended:  10½-inch round, cast iron pan, although a 8×8 baking dish should work well, too).  In a large bowl, whisk together the light coconut milk, light brown sugar, eggs, vanilla extract, and cinnamon.  Add in the cubed bread and raisins; let the bread soak up the coconut milk mixture for about 10 minutes, then add to the buttered casserole.  Combine the topping ingredients and sprinkle on top of bread mixture.  (It’ll look like way too much.)  Bake at 375F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean.

For the rum sauce, heat all ingredients in a small pot and simmer gently until the sugar dissolves completely and the sauce thickens a little, about 5-10 minutes.

Conclusion: Very good!  But it didn't have much of a coconut flavor.

Recipe:  Rum-glazed Coconut Bread Pudding via Global Table Adventure