This recipe for bread pudding is quick, easy and made on the lighter side! It’s loaded with strawberries, kiwi and the yummiest coconut rum sauce!
I have a problem.
It’s called “ObsessedWithMiniThingsItis”
For cereal, I do not remember the last time that I made a normal sized dessert.
I think it was the Circus Animal Ice Cream Cake…back in APRIL.
Ca-ray-zay like whoa.
Whatever that means.
Anyway, I have been pondering in my brain-u-lar device the reasons why my subconscious keeps telling me to make ALL THE THINGS in mini form. Here is what I have come up with:
- Easier to taste test because they’re easier to make smaller batches of. This decreases the ridiculous amount of leftovers that we already have exploding in our refrigerator.
And…that’s about as far as I got.
As you can see, I really only came up with 2 potentially good reasons: cute…and cute.
Oh, I just came up with another POSSIBLY good reason. Cute food is much easier to take pretty pictures of.
Side note: I may or may not have just thought of that because I just finished photographing the ugliest of the ugly food in all the evers. Stay tuned.
Today I am keeping with tradition. I made you bread pudding. In mini, individual form of course.
Part of these little cutie patooties is from the brain of Mr. FFF. He was the one that suggested the strawberry kiwi combo.
Sometimes he has good ideas.
HOW-EV-ER, usually his ideas are almost EXACTLY whatever the last recipe I made was, but with the teeniest of variations. True story.
LOVE YOU BABE.
Back to bread pudding.
Kings Hawaiian Bread is the secret ingredient to giving your bread pudding a head start in the Bread Pudding Race of the World (??) as it makes it extra sweet and extra moist. Read: yum x 1 billion.
The other secret to becoming a Bread Pudding Race gold medalist?
Coconut Rum Sauce.
Just read that sentence again. Must I explain why?
It’s sugar, coconut oil (not butter, woo hoo!), eggs and RUM. How can that be bad?
Answer: It cannot.
Especially when you pour (read: douse) it on top of sweet, fruity AND adorable mini bread puddings.
Side note: I also highly recommend pouring it on your face.
Maybe even swimming in it.
- 2/3 Cup Light coconut milk
- 1/4 Cup + 2 Tbsp Reduced-fat or fat-free half and half
- 2 Eggs
- 1 tsp Vanilla extract
- 1/4 cup + 2 Tbsp Granulated sugar *
- 8 Cups Kings Hawaiian Original Sweet Round Bread, cut into one inch cubes. **
- 1 1/3 Cups Strawberries, Sliced
- 1 Cup Kiwi, sliced (about 3 kiwis)
- Generous pinch of granulated sugar
- Sweetened coconut flakes, for topping (optional)
- For the sauce:
- ½ Cup coconut oil, melted
- 1 Cup Granulated sugar
- 1 Egg
- 2 Tbsp Coconut Rum (I used Malibu Spiced, it's a little less "coconut-y than than the regular kind)
- In a large bowl, whisk together the coconut milk, half and half, egg, vanilla and sugar.
- Add in the cubed bread and stir until all the bread is coated in the mixture, being careful not to totally destroy the cubes. Cover and place the refrigerator for at least 4 hours - overnight.
- To roast the fruit:
- Preheat your oven to 450 degrees and line a baking sheet with parchment paper.
- Place the sliced fruit on the prepared baking sheet, and sprinkle with a generous pinch of sugar.
- Bake until the fruit is soft and juicy, about 10-15 minutes.
- To make the pudding:
- Preheat your oven to 350 degrees and GENEROUSLY spray a muffin tin with cooking spray (these stick pretty good!)
- Spoon the cooked fruit into the bread mixture, gently stirring to evenly incorporate the fruit. I left a little bit of fruit out to place on the top, if you want them extra pretty.
- Spoon the mixture into the muffin tin, and really push and pack it in. The more air you leave between the bread/fruit the more the pudding will deflate, and be not as pretty, once it is baked.
- Sprinkle with coconut flakes, and bake until golden brown, the pudding feels set, and it begins to pull away from the sides of the muffin tin - about 35-40 mins. Let slightly cool in the tin.
- To make the sauce:
- While the bread pudding bakes, whisk together the coconut oil, sugar and egg over low heat in a small sauce pan. Stir it constantly until it just begins to thicken up (2-3 minutes.) Watch it closely so it doesn’t curdle!
- Take the sauce off the heat and whisk in the rum. Let cool slightly, so that it thickens up.
- Pour the sauce over the pudding and DEVOUR ***
** make sure you pack the cubes into the cup to ensure you get enough bread, it totals about 2/3 of a round loaf.
***Store leftover sauce in the refrigerator. The coconut oil with cause it to harden, but just microwave for 30 secs or so, to bring it back to the right consistency!
Whiskey Sauce adapted from Betty Crocker
This post is part of my entry in to the KING’S HAWAIIAN® Go Pupule™ Recipe Sweepstakes.
For details on how you too can enter for a chance to win the sweepstakes prize by entering the
KING’S HAWAIIAN® Go Pupule™ Sweepstakes, go here:
Want more cutie patootie mini desserts?
Other links from around the web that I wanna eat:
Chocolate Croissant Bread Pudding with Rum Sauce – Confessions of a Picky Eater
Pineapple Upside-Down Bread Pudding– Call me PMC
Bacon Egg and Cheese Bread Pudding – Family Fresh Cooking