BANANA-EGGNOG BREAD PUDDING WITH RUM SAUCE
Make and share this Banana-Eggnog Bread Pudding with Rum Sauce recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
- Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
- In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
- Pour over the bread cubes; let stand 5 minutes.
- Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
- Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
- Cook over medium heat, stirring constantly, until the mixture boils and thickens.
- Reduce heat to low; simmer for 5 minutes, stirring constantly.
- Stir in the rum extract; serve sauce warm.
- Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.
Nutrition Facts : Calories 409.6, Fat 14.2, SaturatedFat 7.6, Cholesterol 132.9, Sodium 382.4, Carbohydrate 63.4, Fiber 1.5, Sugar 34.2, Protein 8.5
EGGNOG BREAD PUDDING WITH COQUITO SAUCE
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.
Provided by Childofchaos
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-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.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 49.2 g, Cholesterol 143.3 mg, Fat 18.6 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 10.7 g, Sodium 190.7 mg, Sugar 36.2 g
RUM GLAZED EGGNOG BREAD PUDDING RECIPE - (4.1/5)
Provided by dedmund
Number Of Ingredients 8
Steps:
- Bake up the biscuits and let them cool... In a large bowl, combine the eggs, sugar, vanilla, nutmeg and eggnog...until smooth... Now, cube up the cooled biscuits to about a 1″ size... Gently mix them into the custard, making sure to evenly coat them very well, let them soak for about 10 minutes, stirring occasionally... Pour the biscuit/custard mix into a sprayed baking dish and bake it uncovered at 350 degrees for approx. 30 minutes, or until it's golden and cooked all the way through... While it's baking make the glaze Add the rum a little bit at a time, into the powdered sugar... Stir until it's to your desired thickness... While the bread pudding is still warm, glaze that baby up!
EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
FRUITED BREAD PUDDING WITH EGGNOG SAUCE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Dessert ready in an hour! Serve this fruited bread pudding that's sprinkled with nutmeg and drizzled with eggnog sauce.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray. Place bread cubes in pie plate; sprinkle with fruit mixture.
- Beat milk, egg product, sugar and vanilla in small bowl with wire whisk until smooth. Pour milk mixture over bread. Press bread cubes into milk mixture. Sprinkle with nutmeg.
- Bake uncovered 40 to 45 minutes or until golden brown and set.
- Meanwhile, in small bowl, mix all sauce ingredients until smooth.
- Cut bread pudding into wedges, or spoon into serving dishes. Drizzle each serving with scant tablespoon sauce. Sprinkle with additional nutmeg if desired. Store pudding and sauce covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 18 g, TransFat 0 g
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