Coconut Caramel Raisin Bread Pudding

If you’re looking for a comforting dessert with a tropical twist, this Coconut Caramel Raisin Bread Pudding is just what you need. Made with rich coconut milk, warm spices, and a luscious coconut caramel sauce, this dairy-free bread pudding offers a creamy, flavorful experience that’s perfect for any occasion.

A Dairy-Free Bread Pudding Recipe

Traditional bread pudding often relies on heavy cream or milk to create its signature rich texture. This recipe, however, swaps out dairy for coconut milk, making it a fantastic option for those who are looking for a dairy-free alternative. The coconut milk adds a subtle sweetness and depth of flavor that pairs beautifully with brown sugar and warm spices like cinnamon and nutmeg.

In this coconut milk bread pudding, day-old challah bread is soaked in a creamy coconut milk custard infused with vanilla extract and spices before being baked. The coconut milk not only keeps the bread pudding rich and moist but also adds a tropical note that complements the sweetness of the raisins. The result is a decadent yet balanced dessert that retains the comforting qualities of traditional bread pudding while bringing in a unique coconut flavor.

One of the most appealing aspects of this easy raisin bread pudding is its simplicity. Once the bread is soaked in the coconut milk mixture, it’s just a matter of baking until the top is golden and the custard is set. The raisins add bursts of sweetness throughout, while the caramel sauce – made with coconut oil, coconut milk, and brown sugar – takes the dish to the next level.

The caramel sauce, made from brown sugar, coconut oil, and coconut milk, offers a rich, silky texture that drizzles perfectly over the bread pudding. The coconut oil adds a slight nuttiness, and the combination of coconut milk and brown sugar gives the caramel a deep, toasty flavor. This dairy-free caramel sauce pairs beautifully with the bread pudding, enhancing the tropical elements and adding a touch of indulgence.

The blend of textures and flavors makes this Coconut Caramel Raisin Bread Pudding special. The custard-soaked bread is tender and moist inside, with a slightly crispy top. The raisins add a chewy sweetness, while the coconut caramel sauce brings a smooth, buttery richness. Thanks to the coconut milk, every bite is warm, comforting, and a bit exotic.

Whether you’re serving it as a dessert for a dinner party or enjoying it as a cozy treat at home, this Coconut Caramel Raisin Bread Pudding is a versatile dish that will satisfy your sweet tooth and introduce you to a new, exciting way to enjoy a classic dessert. Using coconut milk and caramel, this dish offers a delicious dairy-free alternative that’s easy to prepare and full of tropical flavors.

Coconut Caramel Raisin Bread Pudding

Recipe by Kyle Taylor

5.0 from 1 vote

Course: DessertsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

30

minutes

Coconut Caramel Raisin Bread Pudding is a rich, dairy-free dessert made with coconut milk, raisins, and warm spices, baked to perfection and topped with a decadent coconut caramel sauce. This easy raisin bread pudding offers a tropical twist on a classic favorite.

Ingredients

• For the Bread Pudding:

• 1 loaf of challah bread, day-old

• 1/2 cup raisins

• 2 cups coconut milk

• 3/4 cup brown sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon salt

• For the Coconut Caramel Sauce:

• 1/2 cup brown sugar

• 2 tablespoons coconut oil

• 1/4 cup coconut milk

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

Directions

• Prepare the Bread Pudding:
  Preheat your oven to 350°F (175°C) and lightly grease a baking dish with coconut oil.
  
  In a large bowl, whisk together the coconut milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth and fully combined. Add the cubed challah bread to the mixture, stirring well to ensure the bread is coated. Let the mixture sit for 10 minutes to allow the bread to soak up the liquid. Then, fold in the raisins, ensuring they are evenly distributed.
• Bake the Bread Pudding:
  Transfer the bread pudding mixture to the prepared baking dish. Bake for 45-50 minutes until the top is golden and the custard is set. A toothpick inserted into the center should come out clean, indicating it’s finished. Remove from the oven and allow the bread pudding to cool slightly.
• Make the Coconut Caramel Sauce:
  Melt the brown sugar in a saucepan over medium heat. Add the coconut oil and stir until fully combined, 1-2 minutes. Be careful not to let the sugar burn.
  
  Slowly whisk in the coconut milk, vanilla extract, and salt. Continue stirring until the caramel is smooth and has thickened, 3-4 minutes. Remove from heat and let it cool slightly before drizzling over the bread pudding.
• Serve:
  Drizzle the coconut caramel sauce generously over the slightly cooled bread pudding. Serve warm, optionally with toasted coconut flakes.