Best Eggnog Bread Pudding With Coquito Sauce Recipes

COQUITO BREAD PUDDING (BUDíN DE COQUITO) WITH COQUITO TOFFEE SAUCE

Steps:

• Use a pastry brush to brush 1 tablespoon of the melted butter onto the bottom and sides of a 9x13-inch baking dish. Set this aside. The remaining butter will go into the coquito custard.
• Add the dark raisins to a small bowl and pour the hot water over the fruit. Allow the fruit to rehydrate for 30 minutes. Add the pan sobao bread cubes to a separate, larger mixing bowl. Set this aside.
• During the last 10 minutes of soaking the raisins, preheat your oven to 350°F (177°C).Bring 4-5 cups of water to a gentle boil over medium-high heat. Prepare to fill a roasting pan (one that is larger than your greased baking dish) with this water later.
• Use a whisk to combine the eggs, sugar, the remaining melted butter, vanilla, cinnamon, and salt together in a mixing bowl. After 30 minutes of soaking the raisins, strain the soaking liquid from the raisins into the bowl and whisk everything together again until combined.
• Add the coquito to the egg mixture in the bowl and stir with your whisk to incorporate it.Pour this coquito custard mixture over the cubes of bread in a large mixing bowl. Allow the bread to soak in custard for 15 minutes.
• After 15 minutes, use your hands to squeeze the bread into a mushy paste. Next, fold the plump raisins into the bread mixture using a large rubber spatula or spoon.
• Scrape the contents of the mixing bowl into the greased baking dish. Sprinkle the sweetened coconut flakes over the top of the mixture in an even layer.Tightly cover the baking dish with heavy-duty aluminum foil.
• Set the foil-wrapped dish inside the larger roasting pan you set out earlier. Pour the boiling water into the outer pan, then carefully place the two pans into your preheated oven.
• Bake the coquito bread pudding for 1 hour. After an hour, carefully remove the foil covering from the smaller pan and return the uncovered budín (still in the water bath) to the oven to cook for an additional 20-30 minutes. The top of the bread pudding will be a deep golden brown, and the pudding will have puffed slightly.
• You should begin making the Coquito Toffee Sauce after returning the uncovered bread pudding to the oven for the last part of its baking.
• In a 4-quart (or larger) pot with sloping sides, melt the butter over medium-low heat. Once the butter is completely melted, whisk in the brown sugar, cinnamon, and salt to the butter in the pot in small concentric circles.
• The puddles of butter will come together to combine with the dissolving sugar, then the sugar and butter will look like they have separated again. Continue stirring until the mixture comes together again. This should take about 4-5 minutes.
• After 4-5 minutes, the mixture will look like thick, glossy mud. Carefully, pour the coquito into the pot, whisking constantly. Keep your hands and face away from the top of the pot. The steam created by the coquito can scald you. Whisk in the coquito until the sauce is smooth and no clumps remain. Continue cooking the sauce while whisking for another 1-2 minutes.
• Remove the pot from the stove and keep the toffee sauce in it or transfer the sauce to a storage container if you plan to serve it later.
• Once the budín is done baking, remove both pans from the oven, then remove the bread pudding pan from the larger pan. Allow the bread pudding to cool at room temperature for at least 15 minutes before serving.
• Top the warm or room temperature budín with the coquito toffee sauce or serve the toffee sauce on the side. You can also serve this coquito bread pudding chilled.

EGGNOG BREAD PUDDING WITH COQUITO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
• Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
• Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.