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  • Banana Eggnog Bread Pudding With Rum Sauce

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    Banana Eggnog Bread Pudding With Rum Sauce
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • PUDDING
    • 1 x 1 lb loaf raisin bread, cut into 1" cubes
    • 2 med bananas, sliced
    • 3 1/2 c. eggnog
    • 4 x Large eggs
    • 1/4 c. sugar
    • 1/4 tsp nutmeg SAUCE
    • 1 c. firmly packed brown sugar
    • 1/2 c. whipping cream
    • 1/4 c. dark corn syrup
    • 2 Tbsp. butter
    • 1/2 tsp rum extract

    Directions

    1. Heat oven to 350F. Butter 13 x 9-inch (3 qt) baking dish. Place half of bread cubes in buttered baking dish. Top with banana slices and remaining bread cubes. In large bowl, combine eggnog, Large eggs, sugar, and nutmeg; blend well. Pour over bread cubes. Let stand 5 min.
    2. Bake at 350F for 40 to 50 min or possibly till knife inserted in center comes out clean.
    3. Meanwhile, in small saucepan, combine all sauce ingredients except rum extract. Cook over medium heat, stirring constantly, till mix boils and thickens. Reduce heat to low; simmer 5 min, stirring constantly. Stir in rum extract. Serve hot sauce over pudding.

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