Eggnog Bread Pudding with Vanilla Sauce


Eggnog Bread Pudding Recipe

For the Eggnog Bread Pudding Recipe
1 loaf (1 lb) challah bread, cut in to cubes
8 eggs, beaten
2 1/2 cups half & half
1 1/2 cups eggnog (store-bought or you can make your own eggnog)
1 cup sugar
1/4 cup brown sugar
1/2 tsp nutmeg
dash of salt
2 Tbsp dark rum (or 3 Tbsp rum extract)
1 tsp vanilla extract
1 1/2 cups golden raisins
For the Vanilla Sauce
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1 Tbsp vanilla

To make the Eggnog Bread Pudding
Preheat oven to 350 F. Butter 8 ramekins or a 9″x13″ baking dish
Place cubed bread in a large bowl
In another bowl, whisk together all other ingredients except the raisins. Pour mixture over bread cubes and stir to combine.
Add raisins and stir well.
Allow mixture to sit for 10 – 15 minutes, stirring often until most of the liquid is absorbed in the to bread.
Spoon mixture in to prepared ramekins or baking dish. Place ramekins (or baking dish) on a cookie sheet and place in the oven.
Cook for about 40 – 45 minutes (50 – 55 minutes if using a baking dish) until pudding is completely set and starting to brown on the top.
Remove from oven and allow to cool.
Top with powdered sugar or vanilla sauce
Vanilla Sauce Recipe
Combine all ingredients except vanilla in saucepan or non-stick skillet.
Cook over medium heat, stirring often, 5-8 minutes or until mixture thickens and comes to a full boil
Stir in vanilla
Cool slightly and pour over bread pudding



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