Eggnog Bread Pudding

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Added May 25th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Christmas Recipes, Puddings & Custards
  • Servings: 12 change
  • Calories per serving: 618
  • Prep Time: 15 mins
  • Cook Time: 75 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 61831%
Fat 43g66%
Cholesterol 251mg84%
Sodium 411mg 17%
Carbohydrates 45g31%

More facts>>

FoodConnect Nutritionals

This recipe is from Holiday Celebrations (Special Issue 2008)

Ingredients

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  • 1 (16-ounce) loaf Hawaiian sweet bread crust removed
  • 1/2 cup butter melted
  • 2 cups milk
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 3 tablespoons brandy
  • 1 tsp ground nutmeg
  • 1 recipe Vanilla Rum Sauce
  • 1/8 tsp salt
  • 8 large eggs

Vanilla Rum Sauce:

  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons cornstarch
  • 1 cup heavy whipping cream
  • 2 tablespoons light rum
  • 1/2 cup butter cut into pieces
  • 1 tsp vanilla extract

Recipe Method

1. Preheat oven to 325 degrees.

2. Cut bread into 1-inch cubes; place in a large mixing bowl. Toss bread with melted butter; set aside. In a large saucepan, combine milk, cream, sugar, brandy, nutmeg, vanilla extract, and salt. Bring to a simmer over medium heat, stirring constantly, until sugar dissolves.

3. Whisk eggs until smooth. Slowly add hot milk mixture to eggs, whisking constantly. Pour custard mixture over bread; let stand for 10 minutes.

4. Pour mixture into a 13x9x2-inch baking dish and place in another larger pan. Pour enough hot water into larger pan to reach halfway up sides of baking dish.

5. Bake for 1 hour, or until the custard is set and the bread is golden brown. Loosely cover with foil halfway through baking time to prevent overbrowning. Serve warm with Vanilla Rum Sauce.

Vanilla Rum Sauce: Makes 1 3/4 cups

1. In a medium saucepan, stir together sugar and cornstarch. Gradually add cream, stirring until smooth. Bring to a simmer over medium heat, stirring constantly. Add rum and simmer for 5 minutes, stirring constantly. Gradually add butter and stir until melted.

2. Remove from heat and stir in vanilla extract. Serve warm. Store sauce in refrigerator for up to 1 week.

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