Eggnog Bread Pudding

• Produce

  • 1 1/2 cups Golden raisins

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 cup Brown sugar, firmly packed
  • 1/2 tsp Nutmeg
  • 1 dash Salt
  • 1 1/2 cup Sugar
  • 4 tsp Vanilla

• Bread & Baked Goods

  • 1 loaf Challah bread

• Dairy

  • 1/2 cup Butter
  • 2 1/2 cups Half & half
  • 1/2 cup Heavy whipping cream

• Beer, Wine & Liquor

  • 1 1/2 cups Eggnog (store-bought or you can make your own eggnog
  • 2 tbsp Rum, dark

Found on momsneedtoknow.com

Description

Ingredients

• 1 loaf (1 lb) challah bread, cut in to cubes
• 8 eggs, beaten
• 2½ cups half & half
• 1½ cups eggnog (store-bought or you can make your own eggnog)
• 1 cup sugar
• ¼ cup brown sugar
• ½ tsp nutmeg
• dash of salt
• 2 Tbsp dark rum (or 3 Tbsp rum extract)
• 1 tsp vanilla extract
• 1½ cups golden raisins
• ½ cup butter
• ½ cup sugar
• ½ cup firmly packed brown sugar
• ½ cup heavy whipping cream
• 1 Tbsp vanilla

Directions

• Preheat oven to 350 F. Butter 8 ramekins or a 9x13 baking dish
• Place cubed bread in a large bowl
• In another bowl, whisk together all other ingredients except the raisins. Pour mixture over bread cubes and stir to combine.
• Add raisins and stir well.
• Allow mixture to sit for 10 - 15 minutes, stirring often until most of the liquid is absorbed in the to bread.
• Spoon mixture in to prepared ramekins or baking dish. Place ramekins (or baking dish) on a cookie sheet and place in the oven.
• Cook for about 40 - 45 minutes (50 - 55 minutes if using a baking dish) until pudding is completely set and starting to brown on the top.
• Remove from oven and allow to cool.
• Top with powdered sugar or vanilla sauce
• Combine all ingredients except vanilla in saucepan or non-stick skillet.
• Cook over medium heat, stirring often, 5-8 minutes or until mixture thickens and comes to a full boil
• Stir in vanilla
• Cool slightly and pour over bread puddings