Coconut Bread Pudding with Rum Cream Sauce

With a creamy texture and a gentle coconut twist, this bread pudding will feel right at home beside your favorite holiday classics.

Ingredients
5 cups brioche or Hawaiian bread, cubed
1 cup coconut milk
1 cup whole milk
3 eggs
½ cup sugar
1 tsp vanilla
½ cup coconut, shredded

Rum Cream Sauce:
½ cup heavy cream
¼ cup brown sugar
2 Tbsp dark rum

Instructions
Whisk together milks, eggs, sugar, vanilla and shredded coconut.

Pour over bread cubes; rest 30 minutes. Bake at 350°F for
40 minutes.

Heat cream, brown sugar and rum until slightly thickened; drizzle over pudding. Top with pecans for an added bite of crunchy flavor.

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