Eggnog Bread Pudding with Coquito Sauce

Eggnog Bread Pudding with Coquito Sauce
  • 5 cups cubed bread
  • 1/4 cup raisins
  • 2 1/4 cups eggnog
  • 4 large eggs
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 3 tablespoons coconut-flavored rum


  1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
  2. Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
  3. Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
  4. Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
  5. 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.

04/28/2018
Eggnog Bread Pudding with Coquito Sauce, recipe PT15M PT1H 5 455 calories

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