Eggnog Bread Pudding with Rum Sauce Recipe
Bread Pudding Recipes for Everyday Cooking
Eggnog Bread Pudding with Rum Sauce
2 c Skim milk
1 t Vanilla
1 c Sugar
1 t Nutmeg
10 c 12 oz French bread cubes 1"
2/3 c Raisins
1 c Firmly packed brown sugar
1/2 c Light corn syrup
2 T Rum
2 T Margarine or butter
1/2 t Vanilla
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 bread and raisins. Blend until smooth with a wire whisk.
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.
3. Meanwhile, in a small saucepan, combine all rum sauce
ingredients. Cook over medium heat until mixture comes to a boil, stirring
constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm
Serving Size : 12
AUTHOR: Lori A