Banana-Eggnog Bread Pudding with Rum Sauce |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 12 |
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My sister-in-law LOVES bread pudding; she makes this all the time during fall and winter! Ingredients:
1 loaf good-quality white bread or 1 loaf raisin bread, cut into cubes (1 pound) |
2 medium ripe bananas, sliced |
3 1/2 cups prepared eggnog (not in a can) |
4 eggs |
1/4 cup sugar |
1/4 teaspoon nutmeg |
1 cup packed light brown sugar or 1 cup dark brown sugar |
1/2 cup heavy cream |
1/4 cup dark corn syrup |
2 tablespoons butter |
1/2 teaspoon rum extract |
powdered sugar, for serving |
vanilla ice cream, for serving |
Directions:
1. MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9 baking pan (3 quarts).
2. Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
3. In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
4. Pour over the bread cubes; let stand 5 minutes.
5. Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
6. Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
7. Cook over medium heat, stirring constantly, until the mixture boils and thickens.
8. Reduce heat to low; simmer for 5 minutes, stirring constantly.
9. Stir in the rum extract; serve sauce warm.
10. Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.
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