Now who doesn’t love bread pudding? It can be decadent and satisfying and is perfect to whip up for a house party. Here are two delicious bread pudding recipes that will leave your mouth watering and want more.

Rum Glazed Coconut Bread Pudding
Ingredients
5 slices stale wheat bread, cubed (around 6 loosely packed cups)
3 large eggs
½ cup light brown sugar
1 ½ cups light coconut milk
½ cup raisins
1 tablespoon vanilla extract
1 ½ teaspoons cinnamon
¼ cup light brown sugar (for topping)
¼ cup softened butter (for topping)
½ cup grated coconut (for topping)
Ingredients – Rum butter glaze
¼ cup golden or dark rum
¼ cup butter
½ cup light brown sugar
2 tablespoons vanilla extract

Method
Preheat the oven to 160 degrees Celsius. Grease a baking dish with butter and keep it aside. In a bowl, whisk eggs, coconut milk, vanilla extract, brown sugar and cinnamon powder. Add the cubed bread by folding it in gently. Let the bread sit in the coconut milk mix for about 10 minutes. Add in the raisins. Mix the softened butter, brown sugar and grated coconut and keep aside. Put the bread mix into the baking dish and add the toppings to it. Bake for about 30-45 minutes. To check if it has been baked fully, insert a knife into the center of the pudding and check if it comes out clean.

To make the rum glaze, heat the ingredients in a small pot on simmer till all the sugar has dissolved. The sauce should have a thick consistency. Let the sauce simmer for 5 to 10 minutes. This can be drizzled over the pudding just before it’s served.

Bread Pudding with Condensed Milk
Ingredients
¼ Teaspoon Nutmeg Powder
50 g Raisins
2 Eggs Beaten
25g Butter
2 cups Milk
6 Bread Slices
½ tin (200 g) Sweetened Condensed Milk
50g almonds, sliced
Few strands of Saffron

Method
Preheat the oven to 160 degrees Celsius. Grease a baking dish and set aside. Butter the bread slices on both sides and cut them into triangles. Place the bread triangles inside the baking tray and sprinkle raisins all over them. In a separate bowl, beat together the sweetened condensed milk, milk, eggs and nutmeg powder with the speed set on medium. Pour this mix over the bread slices till the bread is completely covered. Let it sit for about five minutes. Place the dish in the oven and let it bake for 30-45 minutes or until the top is golden brown in color. Let it rest for 10 minutes before removing it from the tray. Add the almond slices and saffron as garnish. This can be eaten either hot or cold.