This is inspired by the traditional Puerto Rican eggnog drink. My husband loves eggnog and bread pudding so I thought I would combine his favorites with a Puerto Rican flair.
Preparation Details
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 10
Ingredients
- 5 cups cubed bread
- ¼ cup raisins
- 2 ¼ cups eggnog
- 4 large eggs
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup packed brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 3 tablespoons coconut-flavored rum
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×5-inch loaf pan.
- Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
- Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
- Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.
