Eggnog Bread Pudding with Rum Sauce

Yields:	12 servings
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	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	1 hours

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Ingredients


Bread pudding
2	cups	milk, skim
1	teaspoon	vanilla extract
1	cup	sugar
1	teaspoon	nutmeg
2	large	eggs
10	cups	french bread	1 inch cubes
2/3	cup	raisins, seedless

Rum sauce
1	cup	brown sugar	firmly packed
1/2	cup	corn syrup, light
2	tablespoons	rum
2	tablespoons	margarine	or butter
1/2	teaspoon	vanilla extract

Directions

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 bread and raisins. Blend until smooth with a wire whisk.

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.

3. Meanwhile, in a small saucepan, combine all rum sauce Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding.

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Member Review

New Orleans Pizza

This easy recipe turns out so beautifully - like something from a restaurant. I used a homemade crust - very thin and it was spectacular. Definitely different. My husband loved it but thought it would be better as an appetizer.

Reviewed by Ty