Eggnog Bread Pudding with Rum Sauce

Prep Time10

Cook Time45

Chill Time30

Total Time1 25

Servings: Servings

Spray 9 x 13 inch casserole dish with non-stick cooking spray and preheat oven to 350℉.
Cut the loaf of bread into 1-in pieces and place into the dish.
14 ounces French bread
In a large bowl, mix together the eggs, eggnog, rum, sugar, vanilla, nutmeg, and allspice.
4 large eggs, ¾ cup granulated sugar, 3 cups eggnog, ⅓ cup dark rum, 2 teaspoons pure vanilla extract, ½ teaspoon ground nutmeg, ½ teaspoon allspice
Pour the mixture over the bread and use a spoon to stir the bread so that all the pieces are coated with the egg mixture.
Cover the dish with foil and let it chill in the fridge for at least 30-minutes or until the liquid has been absorbed by the bread.
Let the bread pudding bake for 35-minutes, then remove the foil.
Bake the pudding for an additional 10-15 minutes or until it has set.

In a medium saucepan, combine the heavy cream, sugar, and butter. Stir the sauce constantly over low heat until the butter melts and the sugar dissolves.
⅓ cup heavy cream, 1 cup granulated sugar, ¼ cup dark rum, ½ cup unsalted butter
Carefully, add the rum and stir everything to combine it.
Remove the pan from the heat and pour it over each individual slice of bread pudding.

The calories listed are an approximation based on the ingredients and a serving size of 1/12th the entire dish (1 piece when the dish has been cut into 12 equal servings).
The bread pudding can be stored in your fridge for up to 3-days in a sealed container.

Nutrition Facts

Eggnog Bread Pudding with Rum Sauce

Serving Size

1 slice

Amount per Serving

Calories

399

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.3

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

120

Sodium

317

Potassium

175

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

544

Vitamin C

Calcium

116

Iron

* Percent Daily Values are based on a 2000 calorie diet.