eggnog bread pudding with rum sauce

How To Make eggnog bread pudding with rum sauce

• 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.
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