Coquito Bread Pudding

Ingredients

• 1 leftover loaf of bread (about 8–10 cups cubed or torn)

• 3 large eggs

• 1/2 cup brown sugar

• 1 1/2 C (13.5–15 oz) coquito if you already have prepared coquito

• 1 C of whole milk

• 1–2 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• Pinch of salt

• 1/2–1 cup raisins (optional but recommended)

• 2–4 tbsp rum (optional, very traditional!)

• 2–3 tbsp melted butter (for greasing + drizzle)

Directions

1. Prep

   • Preheat oven to 375°F (175°C).

   • Grease a baking dish (9x13 or similar) with butter.

   • Tear or cube the loaf of bread into the dish.

2. Soak Raisins (Optional but delicious)

   • If using rum: soak raisins in rum for 10–20 minutes.

   • Drain before adding, but keep the rum to add to custard if you’d like!

3. Make the Coquito Custard

   • In a large bowl whisk together:

     • Eggs

     • Brown sugar

     • Coquito

     • Whole Milk

     • Vanilla

     • Cinnamon

     • Nutmeg

     • Pinch of salt

     • Rum (optional)

4. Combine

   • Pour custard mixture over the bread.

   • Gently press the bread down so everything gets soaked.

   • Sprinkle raisins evenly through the pudding.

   • Let it sit 10–15 minutes so the bread absorbs the mixture.

5. Bake

   • Bake uncovered 45–60 minutes, until golden and set in the center.

   • It should be slightly custardy but not wet.

6. Rest

   • Let cool at least 10 minutes before serving so it firms up.

Optional Topping Ideas

• Dust with powdered sugar

• Drizzle with caramel or dulce de leche

• Whipped cream

• Toasted coconut

• Coquito sauce on top (extra extra 😋)

The recipe came to me on one of those quiet post-holiday afternoons, when the fridge was still full but the celebrations were long over. I stood there with the door open a little too long, taking inventory of what was left behind — a loaf of bread that had seen better days, a few eggs, brown sugar tucked in the back of the pantry, raisins from a forgotten baking project, and the unmistakable hint of coquito lingering from the holidays.

It felt wrong to waste any of it. The holidays had already given so much warmth and joy — surely they had one more gift left. I started whisking, pouring, and sprinkling, not really following a plan, just letting memory and instinct take over. Cinnamon in the air, coconut and vanilla swirling together, the kitchen began to smell like Christmas refusing to say goodbye.

When it came out of the oven, golden and comforting, it felt like the perfect ending to the season — a dessert born from leftovers, gratitude, and a little creativity. What started as a fridge clean-out turned into something worth keeping, a reminder that some of the best recipes come not from planning, but from making the most of what you already have.