Caribbean Blueberry Coconut Bread Pudding Recipe



  • 1½ pounds white country bread, cut into ½-inch slices, crusts on, small chunks
  • 16 large eggs
  • 5 cups whole milk
  • 1 cup dark rum
  • 1½ tbsp Bickford Pure Vanilla Flavor
  • ½ cup granulated sugar
  • 7 cups blueberries
  • 2 cups sweetened coconut, shredded
  • 1 cup turbinado sugar (raw sugar)
  • 1 tsp Bickford Coconut Flavor


Preheat oven to 375° F. Butter a half sheet pan, set aside.  Spread bread over a baking sheet and bake in the center of the oven until slightly browned, about 5 minutes, set aside.  In a mixing bowl, combine eggs, milk, rum, Bickford Pure Vanilla Flavor and sugar and Bickford Coconut Flavor; beat until well blended. Gently fold in blueberries.  Arrange bread evenly over the bottom of the pan. Pour egg mixture over bread and let rest for about 20 minutes. Gently press bread down into the batter so all pieces are moistened. Sprinkle the top with shredded coconut and sugar and bake in the center of the oven for 35 to 40 minutes, until pudding is set and top is golden brown.

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