Eggnog Bread Pudding with Rum Sauce
In a large bowl, combine all bread pudding ingredients except bread and raisins; blend until smooth with wire whisk.
Fold in bread cubes and raisins. Pour into the prepared dish.
Bake at 350ºF for 40 to 45 minutes or until set.
Rum Sauce: 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.
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