Rum and Coke Bread Pudding
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Rum and Coke Bread Pudding

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I am sure when you read the words rum and coke bread pudding you were instantly intrigued, right?!

One thing I love about cooking is putting my own twists and spins on classic dishes.

Some other mashups that I have created include shrimp scampi lasagna, chicken banh mi tacos, and Italian sub pasta salad.

I thought it was about time to put one of my creative combos in a dessert recipe.

So here’s how to create a marriage between a rum and coke cocktail and classic bread pudding!

Ingredients for the bread pudding

How to make rum and coke bread pudding

First we will make the sweet custard in a large bowl.

Pour in a whole quart of heavy cream, a cup of brown sugar, half cup of white sugar, and 1/4 cup of dark or spiced rum.

Then add four eggs, 4 tablespoons of melted butter, a teaspoon or two of vanilla extract, and a little kosher salt to balance out all this sweetness.

Next whisk the mixture until evenly combined.

Making the custard for the bread pudding

For the bread, I am using a 22 oz loaf of brioche bread.

But I did not use the two end slices.

Cut or tear the bread into about inch size cubes.

Cutting the bread

Put all of the bread cubes into the custard.

Adding the bread to the custard before mixing

Mix it all together and press the bread into the custard so that it absorbs all of the liquid.

Also add a splash or two of coke into the mixture.

Let this sit for about 40 to 45 minutes, pressing and stirring a few more times.

Adding a splash of cola to the custard filling

Next place the bread pudding into a well greased 9 x 13 casserole dish.

And bake for about an hour, check toward the end and remove from the oven once the middle is set.

Rum and coke bread pudding before cooking

While the bread pudding is doing its thing in the oven, we are going to make a cola reduction to pour over the bread pudding when serving.

Simply put two tablespoons of brown sugar and the rest of the 20 oz. bottle of Coca-Cola into a saucepan.

Bring to a boil and reduce the heat to simmer for about 25 minutes.

We are not looking for a glaze consistency, it will get slightly thicker but we still want it to be thin enough to be absorbed by the bread pudding once serving.

Making the cola sauce

When the bread pudding is finished, remove from the oven but let it cool before serving.

It truly does smell like a rum and coke cocktail in your kitchen!

Bread pudding after cooking

To serve the bread pudding, pour a little of the cola reduction over top.

Rum and Coke Bread Pudding

Also serve with whipped cream!

Rum and Coke Bread Pudding

Serve more of the cola reduction on the side with the rum and coke bread pudding

That way your friends and family can add more if they like their dessert a little more sweet or if you’re like me it’s perfect the way that it is!

Rum and Coke Bread Pudding
Rum and Coke Bread Pudding

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Rum and Coke Bread Pudding

Rum and Coke Bread Pudding is a fun spin on bread pudding, a little spiced rum and coke to make this classic dessert extra special!

Course Dessert
Cuisine American
Keyword Bread Pudding, Dessert, Rum, Rum and Coke
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 10
Calories 468 kcal
Author Cheri Renee

Ingredients

  • 1 quart heavy cream
  • 1 cup brown sugar (plus 2 tablespoons for the glaze)
  • 1/2 cup sugar
  • 1/4 cup dark rum or spice rum
  • 4 eggs
  • 4 Tbsps melted butter
  • 1/2 Tbsp kosher salt
  • 1 to 2 tsps vanilla extract
  • 1 22 oz loaf brioche bread (minus the two end pieces)
  • 1 20 oz bottle Coca Cola
  • Optional: whipped cream

Instructions

  1. Put the heavy cream, 1 cup of the brown sugar, sugar, rum, eggs, melted butter, kosher salt, and vanilla extract in a large bowl. Whisk until evenly combined.

  2. Cut or tear the brioche bread into smaller 1 inch pieces. Add those to the bowl with the heavy cream mixture and stir until combined. Add a splash or two of the Coke as well.

  3. Let the bread mixture sit for 40 to 45 minutes stirring a few times and pressing so the bread absorbs the liquid.

  4. Place the bread pudding in a well greased 9 by 13 casserole dish and into a 350 degree oven for about one hour, or until the center has set.

  5. Pour the rest of the coke into a saucepan along with the remaining 2 tablespoons of brown sugar. Carefully bring to a boil watching closely so it does not bubble up, if it does bubble simply remove from the heat for a moment. Reduce the heat and let simmer 25 to 30 minutes, stirring a few times, or until it has reduced down.

    Note: The Coke reduction will thicken slightly but should still be thin enough to absorb into the bread pudding.

  6. Let the bread pudding cool slightly before serving. Serve with the Coke sauce drizzled over top and whipped cream if desired. Offer more of the Coke sauce on the side so everyone can decide how sweet they like their pudding.

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