Thursday, June 3, 2010


I opened a can of coconut milk to make sticky rice with mango when I realized my jasmine rice had gone bad. Ugh. Thank goodness for stale bread and a piece of chocolate, otherwise I could not have done much with my yummy ingredient. Above is Spiced Rum and Coconut Bread Pudding with Dark Chocolate. I made it up but man is it good! Its very easy, just follow the instructions below:

Preheat Oven to 350 degrees and grease glass baking dish(8"x8")
3 slices of bread torn into pieces(place in the greased dish)
break one square of Ghirardelli Dark Chocolate into tiny pieces and spread evenly over bread
in a separate bowl combine-
1 beaten egg
1 cup of milk(whole milk is extra yummy)
2 Tbsp coconut milk(I prefer Thai Kitchen Brand because its smooth and thick)
2 Tbsp Captain Morgan's Spiced Rum or equivalent
2 Tbsp applesauce
1 tsp vanilla extract
1/4 tsp salt
1/3 cup sugar(brown sugar for extra richness)
pour mixture over the bread and chocolate and pop in the oven for approx. 45 min.
To make a delicious topping for it combine 1 tsp of sugar with 4 heaping teaspoons of coconut milk and chill. This bread pudding is excellent warm out of the oven or chilled in the fridge! Spoon topping over the pudding before serving, enjoy!


  1. Man that looks good!!

  2. I saved you can have some when you get home!