Eggnog Bread Pudding With Rum Sauce Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
BREAD PUDDING
2 cup: Skim milk,
1 tsp: Vanilla,
1 cup: Sugar,
1 tsp: Nutmeg,
2: Eggs,
10 cup: 12 oz French bread cubes 1",
2/3 cup: Raisins,
RUM SAUCE
1 cup: Firmly packed brown sugar,
1/2 cup: Light corn syrup,
2 tbsp: Rum,
2 tbsp: Margarine or butter,
1/2 tsp: Vanilla,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Desserts