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Eggnog Bread Pudding

Eggnog Bread Pudding

Ingredients

Bread Pudding

  • 2 tablespoons butter
  • 1 (16 ounce) loaf French bread, crusts trimmed and broken
  • 2 cups milk
  • 3 eggs
  • 2 egg yolks
  • 1 1/2 cups whipping cream or half-and-half
  • 1 cup granulated sugar
  • 1/4 cup rum
  • 1/2 cup raisins
  • Grated nutmeg

Vanilla Sauce

  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups water
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • Dash of salt
  • Nutmeg, to taste

Instructions

  1. Bread Pudding: Spread butter in ovenproof 13 x 9-inch baking dish.
  2. Put bread and milk in large bowl until milk is soaked up.
  3. With electric mixer, beat eggs, yolks, cream, sugar and rum until thick.
  4. Add egg mixture to bread.
  5. Add raisins and stir.
  6. Spread in pan.
  7. Sprinkle generously with nutmeg.
  8. Place dish in larger baking pan.
  9. Add water to 2/3 way up dish.
  10. Bake at 350 degrees F for one hour.
  11. Vanilla Sauce: In saucepan, boil sugar, cornstarch and water for 5 minutes.
  12. Stir in butter, vanilla extract, salt and nutmeg to taste.



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