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Eggnog Bread Pudding with Rum Sauce
posted by Ivanka 12-01-98 6:39 AM
Egg Nog Bread Pudding with Rum Sauce
(makes 12 to 16 servings)
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 inch)
2/3 c. raisins (optional)
Rum Sauce:
1 c. firmly packed brown sugar
1/2 c. light corn syrup
2 T. rum
2 T. butter
1/2 t. vanilla
Heat oven to 350 degrees. Spray 13 by 9-inch baking dish with nonstick cooking spray.
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 350 for 40 to 45 minutes or until set.
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.
