eggnog bread pudding with rum sauce
From Pillsbury Fast and Healthy Magazine, Nov/Dec 1993.
No Image
prep time
20 Min
cook time
45 Min
method
Bake
yield
12-16 serving(s)
Ingredients
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 teaspoon nugmeg
- 2 - eggs
- 12 ounces french bread, 1-inch cubes (about 10 cups)
- 2/3 cup raisins
- RUM SAUCE:
- 1 cup firmly packed brown sugar
- 1/2 cup light corn syrup
- 2 tablespoons rum
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
How To Make eggnog bread pudding with rum sauce
-
Step 1Heat oven to 350F. Spray a 13 x 9 x 3 (3-quart) baking dish with non-stick spray. Set aside.
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Step 2In a large bowl, combine all bread pudding ingredients except the bread and raisins. Blend until smooth with a wire whisk.
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Step 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.
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Step 4Meanwhile, in a small saucepan, combine all rum sauce ingredients.
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Step 5Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly.
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Step 6Serve sauce over warm bread pudding.
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