EGGNOG BREAD PUDDING WITH RUM SAUCE

Eggnog Bread Pudding with Rum Sauce image

Provided by Vicki Butts (lazyme)

Time 1h5m

Number Of Ingredients 13

2 c milk
1 tsp vanilla extract
1 c sugar
1 tsp nugmeg
2 eggs
12 oz french bread, 1-inch cubes (about 10 cups)
2/3 c raisins
RUM SAUCE:
1 c firmly packed brown sugar
1/2 c light corn syrup
2 Tbsp rum
2 Tbsp butter
1/2 tsp vanilla extract

Steps:

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 the bread and raisins. Blend until smooth with a wire whisk.
3. 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.
4. Meanwhile, in a small saucepan, combine all rum sauce ingredients.
5. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly.
6. Serve sauce over warm bread pudding.