Madi Rum Bread Pudding Recipe

Prepare bread

Preheat oven to 350°F (175°C). Tear 8 cups of stale brioche or challah into rough 1-inch pieces and spread on a rimmed baking sheet. Bake 6–8 minutes to refresh and dry slightly if bread is very soft; remove and let cool.

Warm dairy and make custard

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream and 3 tablespoons granulated sugar. Warm over medium heat until steam appears and sugar dissolves, do not boil. In a separate bowl, whisk 4 large eggs until blended. Slowly temper the eggs by whisking in about 1/3 cup of the warm milk mixture, then whisk the tempered eggs into the saucepan. Remove from heat and stir in 2 teaspoons vanilla extract, 1 tablespoon Madi (or dark) rum and 1 tablespoon orange zest.

Soak bread

Place the torn bread pieces in a large mixing bowl. Pour the warm custard evenly over the bread, pressing gently with a spatula so all pieces soak. Fold in 1 cup golden raisins (or currants) and 3 tablespoons toasted pecans. Let sit 20–30 minutes at room temperature so the bread absorbs the custard, stirring once halfway to ensure even saturation.

Prepare baking dish

Butter a 9x9 inch (or similar 2-quart) baking dish lightly or spray with nonstick spray. If using, dollop 4 teaspoons orange marmalade in a few spots across the bottom for bursts of citrus.

Transfer and level

Spoon the soaked bread mixture into the prepared dish, spreading and pressing lightly so it’s even. Sprinkle the top with the remaining 1 tablespoon toasted pecans and a few extra raisins if desired.

Bake

Bake in the preheated 350°F (175°C) oven for 35–45 minutes, until the top is golden, edges are set and a knife inserted into the center comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Make sauce

While pudding bakes, prepare the rum butter sauce. In a small saucepan over medium heat melt 4 tablespoons unsalted butter. Stir in 1 tablespoon packed light brown sugar and 2 tablespoons fresh orange juice until sugar dissolves. Remove from heat and carefully stir in 2 tablespoons Madi (or dark) rum and 2 teaspoons heavy cream. Taste and add 1 teaspoon sea salt, adjusting to balance sweet and salty. Keep warm.

Rest and serve

When the pudding is done, remove from oven and let rest 10 minutes. Dust lightly with 1 teaspoon powdered sugar. Serve slices warm, drizzling each portion with the rum butter sauce. Garnish with fresh mint leaves if desired.