Martha Stewart Bread Pudding With Rum Sauce

Martha Stewart bread pudding with rum sauce turns white bread, coconut milk and rum-soaked raisins into a soft, custardy baked dessert in 50 minutes. Save this easy dessert for Sunday dinner, holiday gatherings or potluck nights, because it's a budget-friendly way to use up stale bread.

Let the cubed bread soak in the milk and coconut milk until it is completely saturated before the eggs go in. Skip that and the center bakes up with dry, tough pockets instead of a creamy custard.

Martha blends the bread crusts into crumbs and sprinkles 3 tablespoons over the top, so the pudding gets a lightly crisp, golden crust without extra flour. She also swaps half the milk for coconut milk, which adds a mellow tropical richness that plain dairy can't give.

Martha Stewart Bread Pudding With Rum Sauce

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

430

kcal

Soft cubes of bread soak up a spiced coconut custard, then bake under a crisp crumb topping. A buttery brown sugar rum sauce simmers on the stovetop while it bakes and gets spooned over each warm serving.

Ingredients

• 1/4 cup raisins
  

• 2 tablespoons dark rum
  

• 12 slices white bread, preferably slightly stale (about ½ pound)
  

• 1 cup milk
  

• 1 cup coconut milk
  

• 2 eggs
  

• 3/4 cup sugar
  

• 1/2 teaspoon vanilla
  

• 1/2 teaspoon cinnamon
  

• 1/4 teaspoon ground nutmeg
  

• 3/4 cup dark brown sugar
  

• 1/3 cup water
  

• 1/2 cup butter (1 stick)
  

• 1/4 cup dark rum
  

Directions

• Prep the pan: Preheat the oven to 350°F and grease a 9 x 13 x 2-inch baking dish. Then stir the 1/4 cup raisins and 2 tablespoons dark rum together in a small bowl and set it aside.
• Make the crumbs: Cut the crusts off the 12 slices of white bread and blend them into crumbs in a blender or food processor. Set aside 3 tablespoons for the topping, since the rest keeps for another use.
• Soak the bread: Cube the trimmed bread into a large bowl and pour 1 cup milk and 1 cup coconut milk over it. Let it sit until the bread is completely saturated.
• Mix the custard: Beat 2 eggs, 3/4 cup sugar, 1/2 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/4 teaspoon ground nutmeg in a separate bowl. Pour it over the soaked bread with the raisins and rum, then stir until well blended.
• Bake the pudding: Pour the mixture into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
• Cook the rum sauce: While the pudding bakes, combine 3/4 cup dark brown sugar, 1/3 cup water, 1/2 cup butter and 1/4 cup dark rum in a small saucepan. Bring it to a boil over medium-high heat, then boil gently for about 10 minutes until thickened.
• Serve warm: Spoon the pudding into portions while it is still warm. Pour a little of the rum sauce over each one.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart 14-cup food processor, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh bread instead of stale bread?

Yes, the recipe works with fresh bread too, though stale bread soaks up the custard a little better. If your bread is very soft, let the slices dry out on the counter for an hour before cubing.

What can I use instead of rum?

For the raisins, soak them in warm apple juice or orange juice for about 15 minutes instead. In the sauce, replace the rum with 1/4 cup more water and a teaspoon of vanilla, then simmer until it thickens.

How do I store and reheat leftover bread pudding?

Cover the pudding and keep it in the fridge for up to 3 days. Reheat portions in a 325°F oven for about 15 minutes so the top stays crisp, and warm the sauce separately.

Can I make bread pudding ahead of time?

You can assemble it a day ahead: cover the dish and chill it overnight, then bake straight from the fridge, adding about 10 minutes. The sauce reheats well in a small saucepan over low heat.

What is the most common mistake with bread pudding?

Under-soaking the bread is the big one, because dry cubes bake up tough while the custard pools underneath. Give it time to absorb the milk fully, and press the cubes down gently to check.