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Thursday, December 16,2010

Eggnog Bread Pudding with Rum Sauce

By Danette Randall

 

 

I’m hitting the sauce in this column. I mean, why should this week be any different than last?

 

It’s the holidays for heaven’s sake, and I’m making good use of all the libations that come my way around this time of year. How’s about some Eggnog Bread Pudding with Rum Sauce for your next holiday extravaganza? Sounds about right to me. Bread pudding is such a simple sweet or savory recipe, always a crowd-pleaser, as it is a bit of a comfort dessert with a sophisticated flair.

No eggnog from a container in this treat. We are using all the ingredients you find in basic eggnog, so you will have that amazing aromatic nutmeg goodness, but a few added bonus ingredients to tickle your tummy strings. If your taste buds can be tickled, then so can your tummy, I say.

The rum sauce is a quick and tasty way to not only add more authentic eggnog flavor, but any time you can give your recipe a little “kick,” you will always be the hit of the party.

And for all you soberlicious readers, the sauce is just as good without the rum, so no reason you can’t make this too. Actually, I love this for breakfast, so you might want to omit the rum if you think you will be whipping this up as a morning treat. I’m not judging if you leave the rum in for the a.m.; just trying to be a responsible dessert diva.

I like French bread for this bread pudding, but cinnamon raisin or even multi-grain works well, too. I favor the thick crusty outside and the chewy center of French bread, with just a hint of sweetness. I feel it lets all the other flavors shine while adding to the perfect texture of this “egg-cellent” dessert. Sorry, hitting the rum already.

This recipe will make you and yours very happy. You can hold me to it! Now, follow the directions, put some love into it and invite me over when it’s done.


Eggnog Bread Pudding with Rum Sauce

2 cups milk

1 1/2 tsp. vanilla

1 cup brown sugar

1 tsp. nutmeg

1 1/2 tsp. cinnamon

2 eggs

10 cups French bread cubes (1 loaf of French bread)

1 cup raisins


Sauce

 

 

1 cup firmly packed brown sugar

1/2 cup light corn syrup

2 1/2 tbsp. rum

2 tbsp. butter

1/2 tsp. vanilla


 

Heat oven to 350 degrees. Spray 13-by-9-inch baking dish with nonstick cooking spray. In a large bowl, combine all bread pudding ingredients except bread and raisins, blend until smooth with wire whisk. Fold in bread cubes and raisins. Pour into the prepared dish.

Bake at 350 for 40 to 45 minutes or until set.

Rum sauce: In small saucepan, combine all ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil one minute. Remove from heat, cool slightly. Pour over warm-to-roomtemperature bread pudding. Top with whipped cream and a dash of cinnamon if desired. Enjoy!

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com

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