Reviews (1)
Add Rating & Review
205 Ratings
5 star values:
32
4 star values:
49
3 star values:
71
2 star values:
41
1 star values:
12
Martha Stewart Member
Rating: 3.0 stars
06/10/2020
good recipe but i had to make a lot of tweaks.
`1) whether or not you add rum to the batter poured over the bread doesn't make a difference, as the rum wil jus evaporate out while baking. save your rum for the glaze
2) added 3 tablespoons melted butter to the soaking bread as well (butter makes everything better! ....well.......everything except your heart) lool
3) the glaze recipe was trash. too much water and too much rum. it was so runny...i was looking for a thicker glaze...so i ended up having to thicken it with 2 teaspoons of confectioners sugar and 2 teaspoons of coconut flour whisked in...and had it boiling for like 30mins almost as i was trying to thicken. in the future, i'll make the glaze as my mom taught me.......use only like 8 tablespoons of h2o, 10 tablespoons rum (in my defense...i was born, raised and still live in Jamaica and we consume a fair amount of rum), 2 tablespoons butter and 2 tablespoons sugar....you can add more if you want more glaze than this...but add a tables spoon at a time to adjust the amount to your liking.
Although i love baking, my sweeth tooth isn't very sweet....but i figure you can sub the sugar for agave or maple syrup inf you wish and a little more water for the right consistency.
let that simmer on low heat while stirring...
Martha Stewart Member
Rating: Unrated
08/15/2012
bread puding
Back to Bread Pudding with Rum Sauce
All Reviews for Bread Pudding with Rum Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 servings
mh_1046_bread_pudding.jpg
Ingredients
For the Pudding
1/4 cup raisins
2 tablespoons dark rum
12 slices white bread, preferably slightly stale (about 1/2 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
For the Sauce
3/4 cup dark brown sugar
1/3 cup water
1/2 cup butter (1 stick)
1/4 cup dark rum
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 servings
mh_1046_bread_pudding.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 8 servings
Recipe Summary
Yield: Makes 8 servings
Yield: Makes 8 servings
Makes 8 servings
mh_1046_bread_pudding.jpg
mh_1046_bread_pudding.jpg
Ingredients
Ingredients
1/4 cup raisins
2 tablespoons dark rum
12 slices white bread, preferably slightly stale (about 1/2 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
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside.
Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely.
In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.
Reviews (1)
Add Rating & Review
205 Ratings
5 star values:
32
4 star values:
49
3 star values:
71
2 star values:
41
1 star values:
12
Martha Stewart Member
Rating: 3.0 stars
06/10/2020
good recipe but i had to make a lot of tweaks.
`1) whether or not you add rum to the batter poured over the bread doesn't make a difference, as the rum wil jus evaporate out while baking. save your rum for the glaze
2) added 3 tablespoons melted butter to the soaking bread as well (butter makes everything better! ....well.......everything except your heart) lool
3) the glaze recipe was trash. too much water and too much rum. it was so runny...i was looking for a thicker glaze...so i ended up having to thicken it with 2 teaspoons of confectioners sugar and 2 teaspoons of coconut flour whisked in...and had it boiling for like 30mins almost as i was trying to thicken. in the future, i'll make the glaze as my mom taught me.......use only like 8 tablespoons of h2o, 10 tablespoons rum (in my defense...i was born, raised and still live in Jamaica and we consume a fair amount of rum), 2 tablespoons butter and 2 tablespoons sugar....you can add more if you want more glaze than this...but add a tables spoon at a time to adjust the amount to your liking.
Although i love baking, my sweeth tooth isn't very sweet....but i figure you can sub the sugar for agave or maple syrup inf you wish and a little more water for the right consistency.
let that simmer on low heat while stirring...
Martha Stewart Member
Rating: Unrated
08/15/2012
bread puding
Reviews (1)
Add Rating & Review
205 Ratings
5 star values:
32
4 star values:
49
3 star values:
71
2 star values:
41
1 star values:
12
Add Rating & Review
205 Ratings
5 star values:
32
4 star values:
49
3 star values:
71
2 star values:
41
1 star values:
12
205 Ratings
5 star values:
32
4 star values:
49
3 star values:
71
2 star values:
41
1 star values:
12
205 Ratings
5 star values:
32
4 star values:
49
3 star values:
71
2 star values:
41
1 star values:
12
- 5 star values:
- 32
- 4 star values:
- 49
- 3 star values:
- 71
- 2 star values:
- 41
- 1 star values:
- 12
Martha Stewart Member
Rating: 3.0 stars
06/10/2020
good recipe but i had to make a lot of tweaks.
`1) whether or not you add rum to the batter poured over the bread doesn't make a difference, as the rum wil jus evaporate out while baking. save your rum for the glaze
2) added 3 tablespoons melted butter to the soaking bread as well (butter makes everything better! ....well.......everything except your heart) lool
3) the glaze recipe was trash. too much water and too much rum. it was so runny...i was looking for a thicker glaze...so i ended up having to thicken it with 2 teaspoons of confectioners sugar and 2 teaspoons of coconut flour whisked in...and had it boiling for like 30mins almost as i was trying to thicken. in the future, i'll make the glaze as my mom taught me.......use only like 8 tablespoons of h2o, 10 tablespoons rum (in my defense...i was born, raised and still live in Jamaica and we consume a fair amount of rum), 2 tablespoons butter and 2 tablespoons sugar....you can add more if you want more glaze than this...but add a tables spoon at a time to adjust the amount to your liking.
Although i love baking, my sweeth tooth isn't very sweet....but i figure you can sub the sugar for agave or maple syrup inf you wish and a little more water for the right consistency.
let that simmer on low heat while stirring...
Martha Stewart Member
Rating: Unrated
08/15/2012
bread puding
Martha Stewart Member
Rating: 3.0 stars
06/10/2020
good recipe but i had to make a lot of tweaks.
`1) whether or not you add rum to the batter poured over the bread doesn't make a difference, as the rum wil jus evaporate out while baking. save your rum for the glaze
2) added 3 tablespoons melted butter to the soaking bread as well (butter makes everything better! ....well.......everything except your heart) lool
3) the glaze recipe was trash. too much water and too much rum. it was so runny...i was looking for a thicker glaze...so i ended up having to thicken it with 2 teaspoons of confectioners sugar and 2 teaspoons of coconut flour whisked in...and had it boiling for like 30mins almost as i was trying to thicken. in the future, i'll make the glaze as my mom taught me.......use only like 8 tablespoons of h2o, 10 tablespoons rum (in my defense...i was born, raised and still live in Jamaica and we consume a fair amount of rum), 2 tablespoons butter and 2 tablespoons sugar....you can add more if you want more glaze than this...but add a tables spoon at a time to adjust the amount to your liking.
Although i love baking, my sweeth tooth isn't very sweet....but i figure you can sub the sugar for agave or maple syrup inf you wish and a little more water for the right consistency.
let that simmer on low heat while stirring...
Rating: 3.0 stars
Rating: Unrated
08/15/2012
bread puding
Rating: Unrated
All Reviews for Bread Pudding with Rum Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Bread Pudding with Rum Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
