Rum Glazed Coconut Bread Pudding

• Bread Pudding
• 5 slices stale wheat bread, cubed (about 6 loosely packed cups)
• 1 1/2 cups light coconut milk
• 1/2 cup light brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 cup raisins
• 1/4 cup light brown sugar (for topping)
• 1/4 cup softened butter (for topping)
• 1/2 cup grated coconut (for topping)
• Butter Rum Glaze
• 1/2 cup light brown sugar
• 1/4 cup butter
• 2 tablespoons vanilla extract
• 1/4 cup golden or dark rum

1. Preheat the oven to 375u0b0F and butter a medium/small casserole (I used a 10 1/2 inch-round cast iron pan, although a 8x8 baking dish should work well, too). Start by whisking together the light coconut milk, light brown sugar, eggs, vanilla extract, and cinnamon. This is the makings of love in a bowl!
2. Fold in the cubed bread and raisins, sneaking a nibble or two as you go.
3. Let the bread soak up the coconut milk mixture for about 10 minutes. Sip a little rum while you wait (optional).
4. Then, add the mixture to the buttered casserole. Meanwhile, prepare the topping by smashing together the butter, brown sugar, and coconut shreds.
5. Add bits of the buttery sugary goodness on top. It'll look like way too much, but trust me on this one. Go. For. It.
6. Bake the casserole at 375u0b0F for 35-40 minutes, or until bubbling, browned, and an inserted knife comes out clean.
7. Make the rum sauce by heating all ingredients in a small pot and simmer gently until the sugar dissolves completely and the sauce thickens a little, about 5-10 minutes.
8. Let guests drizzle the hot bread pudding with this crazy good brown sugar-butter-rum glaze.

bread pudding, stale wheat bread, light coconut milk, light brown sugar, eggs, vanilla, cinnamon, raisins, light brown sugar, butter, grated coconut, butter, light brown sugar, butter, vanilla, golden

Taken from food52.com/recipes/19822-rum-glazed-coconut-bread-pudding (may not work)