Eggnog Bread Pudding with Rum Sauce Recipe
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Eggnog Bread Pudding with Rum Sauce

BREAD PUDDING

2 c Skim milk

1 t Vanilla

1 c Sugar

1 t Nutmeg

2 Eggs

10 c 12 oz French bread cubes 1"

2/3 c Raisins

RUM SAUCE

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 bread pudding.

Serving Size : 12

AUTHOR: Lori A



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