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

  • 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

  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.

Printable Recipe Card

About Eggnog Bread Pudding with Rum Sauce

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




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