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Bread Pudding With Strawberries, Kiwi, And Coconut Rum Sauce {Lightened Up}
5 from 9 votes

Bread Pudding With Strawberries, Kiwi, And Coconut Rum Sauce {Lightened Up}

Light, airy, and so, so delicious... get ready for summer vacation in muffin form!

Prep Time
20 mins
Cook Time
55 mins
Additional Time
4 hrs
Total Time
5 hrs 15 mins
Servings: 8
Calories: 293 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2/3 cup coconut milk light
  • 1/4 cup + 2 tablespoons half-and-half reduced-fat or fat-free
  • 2 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons granulated sugar
  • 8 cups King's Hawaiian sweet bread cut into 1-inch cubes
  • 1 1/3 cups strawberries sliced
  • 1 cup kiwi sliced, about 3 kiwis
  • granulated sugar generous pinch
  • sweetened coconut flakes for topping, optional
For the sauce:
  • 1/2 cup coconut oil melted
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons rum coconut flavored

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the coconut milk, half-and-half, egg, vanilla, and sugar.
  2. Add in the cubed bread and stir until all the bread is coated in the mixture, being careful not to break the cubes. Cover and place the refrigerator for at least 4 hours or overnight.
  3. Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
  4. Place the sliced fruit on the prepared baking sheet, and sprinkle with a generous pinch of sugar.
  5. Bake until the fruit is soft and juicy, about 10-15 minutes.
  6. Preheat your oven to 350 degrees Fahrenheit and generously spray a muffin tin with cooking spray.
  7. Spoon the cooked fruit into the bread mixture, gently stirring to evenly incorporate the fruit. Leave some fruit to place on the top, if you want them extra pretty.
  8. 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.
  9. 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 minutes. Let slightly cool in the tin.
To make the sauce:
  1. 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!
  2. Take the sauce off the heat and whisk in the rum. Let cool slightly, so that it thickens up.
  3. Pour the sauce over the finished pudding and DEVOUR.

Nutrition Information

Calories 293kcal (15%) Carbohydrates 37g (12%) Protein 2g (4%) Fat 16g (25%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 0.01g (1%) Cholesterol 61mg (20%) Sodium 39mg (2%) Potassium 105mg (2%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 111IU (2%) Vitamin C 31mg (34%) Calcium 21mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 293

% Daily Value*

Calories 293kcal 15%
Carbohydrates 37g 12%
Protein 2g 4%
Fat 16g 25%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 0.01g 1%
Cholesterol 61mg 20%
Sodium 39mg 2%
Potassium 105mg 2%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 111IU 2%
Vitamin C 31mg 34%
Calcium 21mg 2%
Iron 0.5mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.