Banana Eggnog Bread Pudding With Rum Sauce Recipe
- PUDDING
- 1 x 1 lb loaf raisin bread, cut into 1" cubes
- 2 med bananas, sliced
- 3 1/2 c. eggnog
- 4 x Large eggs
- 1/4 c. sugar
- 1/4 tsp nutmeg SAUCE
- 1 c. firmly packed brown sugar
- 1/2 c. whipping cream
- 1/4 c. dark corn syrup
- 2 Tbsp. butter
- 1/2 tsp rum extract
- Heat oven to 350F.
- Butter 13 x 9-inch (3 qt) baking dish.
- Place half of bread cubes in buttered baking dish.
- Top with banana slices and remaining bread cubes.
- In large bowl, combine eggnog, Large eggs, sugar, and nutmeg; blend well.
- Pour over bread cubes.
- Let stand 5 min.
- Bake at 350F for 40 to 50 min or possibly till knife inserted in center comes out clean.
- Meanwhile, in small saucepan, combine all sauce ingredients except rum extract.
- Cook over medium heat, stirring constantly, till mix boils and thickens.
- Reduce heat to low; simmer 5 min, stirring constantly.
- Stir in rum extract.
- Serve hot sauce over pudding.
raisin bread, bananas, eggnog, eggs, sugar, nutmeg sauce, brown sugar, whipping cream, corn syrup, butter, rum
Taken from cookeatshare.com/recipes/banana-eggnog-bread-pudding-with-rum-sauce-77064 (may not work)