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.
- Serves: 1 person
- 5cups cubed bread
- ¼cup raisins
- 2¼ cups eggnog
- 4large eggs
- ⅓cup white sugar
- 1teaspoon vanilla extract
- 1cup packed brown sugar
- ½cup unsalted butter
- ½cup heavy cream
- 3tablespoons coconut-flavored rum
Step 1Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
Step 2Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
Step 3Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
Step 4Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
Step 5Melt 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.