Recipe Eggnog Bread Pudding With Rum Sauce

How to make rum sauce for the eggnog bread pudding in a saucepan on medium heat add the heavy cream brown sugar unsalted butter cinnamon powder and a pinch of salt.

Recipe eggnog bread pudding with rum sauce. Spray 9 x 13 inch casserole dish with non stick cooking spray and preheat oven to 350 degrees f. While your eggnog bread pudding is baking you can work on your brown butter rum sauce. Let stand 5 minutes.

Pour over the bread cubes. In a large bowl mix together the eggs eggnog rum sugar vanilla nutmeg and all spice. Whisk together until it comes to a boil.

Bake for 40 45 minutes or until knife inserted in center comes out clean. Remove from heat and add the vanilla extract and rum. In a large bowl combine the eggnog eggs sugar and nutmeg.

Meanwhile in a small saucepan combine all rum sauce cook over medium heat until mixture comes to a boil stirring constantly. Combine the sugar rum and lemon juice in a heavy bottomed saucepan over medium heat. Cool for 10 minutes and serve warm.

Meanwhile make the sauce. Meanwhile in a small saucepan combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil stirring constantly.

After 30 minutes or so the bread should have soaked up most of the custard and it s ready to bake. Cook gently swirling the pan occasionally until the sugar dissolves and starts to turn color. Brown your butter in a saucepan or in a light colored skillet so that you can see when it starts to turn brown.