Eggnog and Rum Bread Pudding
This recipe is a variant on traditional bread pudding as it uses eggnog and rum instead of scalded milk. It is also a family favorite in my household, and is especially enjoyed around the Thanksgiving and Yule seasons.
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- 9 slices dried or day-old bread
- 2 1/2 cups heated eggnog
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 Tbsp almond or vanilla extract
- 1 Tbsp molasses or honey
- 1/4 tsp baking powder
- 2 Tbsp butter, melted
- 1/4 cup dark rum*, (brandy may be used as a substitute if preferred)
- *Optional* 3/4 cup raisins or whole berry cranberry sauce
- Pull bread apart into small pieces, making sure to leave the crusts, and place into small bowl. Put to the side.
- In a large microwaveable bowl, heat the eggnog -stopping to stir every 15 to 20 seconds- until it is slightly hot.
- Into this add all other ingredients except for the bread. Mix well.
- Add the bread pieces into the liquid and stir well.
- Spray a large glass or ceramic casserole dish with nonstick spray. Pour the mixture into the dish.
- Bake at 350 degrees Fahrenheit for 30-to-35 minutes**. The bread pudding is done when the top is slightly golden.
- Serve warm. Complementary toppings include whipped cream, ice cream or shredded cheddar cheese.
- **When including the whole berry cranberry sauce, add 5-7 minutes to your baking time.