I have a question about the recipe "Rum Glazed Coconut Bread Pudding" from Sasha (Global Table Adventure). Can I make this the night before, and reheat it in the morning, do you think?
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Monita is a Recipe Tester for Food52
It would be ok to make the bread the day before but I would glaze it on the same day you serve it
amysarah is a trusted home cook.
Most bread puddings are fine made the night before, and are better made with slightly dry (stale) bread, to soak up the custard. I just looked at the recipe and the glaze looks very quick to throw together at the last minute - and it says to have guests drizzle it on their own servings, so it all sounds very do-able ahead.
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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