- 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
- 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.
04/28/2018
recipepes.com
Eggnog Bread Pudding with Coquito Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
