Eggnog Bread Pudding with Rum Sauce

Eggnog Bread Pudding With Rum Sauce Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

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

Rating:
☆☆☆☆☆ 0 votes
Serves:
12-16
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

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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

How to Make Eggnog Bread Pudding with Rum Sauce

Step-by-Step

  • 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.

Printable Recipe Card

About Eggnog Bread Pudding with Rum Sauce

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




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