Eggnog Bread Pudding With Rum Sauce Recipe

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Eggnog Bread Pudding with Rum Sauce

Vicki Butts (lazyme)

By
@lazyme5909

From Pillsbury Fast and Healthy Magazine, Nov/Dec 1993.


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Serves:

12-16

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 c
milk
1 tsp
vanilla extract
1 c
sugar
1 tsp
nugmeg
2
eggs
12 oz
french bread, 1-inch cubes (about 10 cups)
2/3 c
raisins

RUM SAUCE:

1 c
firmly packed brown sugar
1/2 c
light corn syrup
2 Tbsp
rum
2 Tbsp
butter
1/2 tsp
vanilla extract

Directions Step-By-Step

1
Heat oven to 350F. Spray a 13 x 9 x 3 (3-quart) baking dish with non-stick spray. Set aside.
2
In a large bowl, combine all bread pudding ingredients except the bread and raisins. Blend until smooth with a wire whisk.
3
Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean.
4
Meanwhile, in a small saucepan, combine all rum sauce ingredients.
5
Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly.
6
Serve sauce over warm bread pudding.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American