eggnog bread pudding

Name: Eggnog Bread Pudding
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 5 slice(s) white bread, cut in half; ## CUSTARD; 1/3 cup(s) sugar; 1 teaspoon(s) vanilla extract; 1 cup(s) evaporated milk (fat free for a lighter version); 1 large egg; 2 tablespoon(s) raisins; 1/2 teaspoon(s) nutmeg, ground; ## SAUCE; 1/3 cup(s) brown sugar, unpacked; 1/4 cup(s) corn syrup, light; 1/3 cup(s) orange juice; 1 ounce(s) rum, dark or eggnog alcohol

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Shelley Teller

Pittsburgh, PA

Updated on Feb 3, 2012

Celebrate the holidays with a favorite festive recipe. For a richer pudding, combine custard and sauce together in saucepan. Pour over the bread and bake.

Rate

prep time 30 Min

cook time 30 Min

method ---

yield 8 serving(s)

Ingredients

5 slices white bread, cut in half
CUSTARD
1/3 cup sugar
1 teaspoon vanilla extract
1 cup evaporated milk (fat free for a lighter version)
1 large egg
2 tablespoons raisins
1/2 teaspoon nutmeg, ground
SAUCE
1/3 cup brown sugar, unpacked
1/4 cup corn syrup, light
1/3 cup orange juice
1 ounce rum, dark or eggnog alcohol

How To Make eggnog bread pudding

Step 1

Preheat oven to 350 degrees F. Coat an 8" x 8" baking dish with cooking spray.

Step 2

Lay bread slices, overlapping, in dish.
Step 3

Beat together sugar, milk, vanilla and egg. Add nutmeg and raisins.
Step 4

Pour custard over bread slices and press bread into it to help soak it. Bake until firm, about 30 minutes.
Step 5

For sauce, put brown sugar, corn syrup, orange juice and rum into a small saucepan and simmer for two minutes.
Step 6

To serve, cut pudding into eight rectangles and top with warm rum sauce.
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