Eggnog Bread Pudding with Rum Sauce
french bread, 1-inch cubes (about 10 cups)
firmly packed brown sugar
1Heat oven to 350F. Spray a 13 x 9 x 3 (3-quart) baking dish with non-stick spray. Set aside.
2In a large bowl, combine all bread pudding ingredients except the bread and raisins. Blend until smooth with a wire whisk.
3Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean.
4Meanwhile, in a small saucepan, combine all rum sauce ingredients.
5Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly.
6Serve sauce over warm bread pudding.
About Eggnog Bread Pudding with Rum Sauce