Eggnog Bread Pudding With Rum Sauce Food

BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
• Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
• In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
• Pour over the bread cubes; let stand 5 minutes.
• Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
• Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
• Cook over medium heat, stirring constantly, until the mixture boils and thickens.
• Reduce heat to low; simmer for 5 minutes, stirring constantly.
• Stir in the rum extract; serve sauce warm.
• Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.

EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• 1. Heat oven to 350F. Spray a 13 x 9 x 3 (3-quart) baking dish with non-stick spray. Set aside.
• 2. In a large bowl, combine all bread pudding ingredients except the bread and raisins. Blend until smooth with a wire whisk.
• 3. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean.
• 4. Meanwhile, in a small saucepan, combine all rum sauce ingredients.
• 5. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly.
• 6. Serve sauce over warm bread pudding.

BREAD PUDDING WITH SPICED RUM SAUCE

Steps:

• Butter 13x9x2-inch glass baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, cream, and vanilla; whisk to blend well. Stir in bread and raisins. Pour mixture into prepared baking dish. Cover and refrigerate 2 hours.
• Preheat oven to 350°F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall). Serve warm with Spiced Rum Sauce.

RUM EGGNOG SAUCE

Steps:

• In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
• Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
• Cover and let cool slightly; refrigerate until cold.
• In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
• Fold into eggnog mixture until smooth.
• Refrigerate sauce until ready to serve.

EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)

Steps:

• Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.