Oh Martha...

My Twitter bio says it all- "wannabe Martha Stewart." Sure, she's known by most of the business world for her trading mishaps, but Martha Stewart will forever be my idol, jail time and all! After all, who doesn't admire a fierce woman in the business world AND the kitchen?


Bread pudding with Fresh Raspberries
4 large eggs
3/4 cup milk
3/4 cup heavy cream
7 tablespoons sugar
2 tablespoons dark rum
4 tablespoons unsalted butter, very soft
8 white bread (I used wheat)
1 pint fresh raspberries


Whisk together the eggs, milk, heavy cream, 3 tablespoons sugar, and rum. Set aside.

Spread the butter on top of each slice of bread generously. Cut the slices in half diagonally. In a 9-inch round baking dish or cake pan, fan overlapping slices in layer 1. It is also fine for the bread to overlap randomly. Pour the egg mixture over the bread, and let stand for 1 hour.

Heat oven to 400 degrees F. Sprinkle the pudding with 2 tablespoons sugar. Bake until puffed golden brown and set, about 20 minutes.

In a small saucepan, heat raspberries with the remaining 2 tablespoons of sugar until a sauce is formed. Serve over warm pudding.