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breadnog pudding with eggnog-pecan sauce
Ingredients
- Bread Pudding:
- 1 tbsp (15 mL) granulated sugar
- 1 cup (250 mL) raisins
- 1/2 cup (125 mL) dark rum
- 5 cups (1.25 L) eggnog
- 4 large eggs
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
- 1 loaf challah bread, cut in 1-inch (2.5-cm) cubes (about 12 cups/3L)
- Eggnog & Pecan Rum Sauce:
- 1/2 cup (125 mL) raw pecan halves
- 2 tbsp (30 mL) butter
- 2 tsp (10 mL) all-purpose flour
- 1-1/2 cups (375 mL) brown sugar
- 3/4 cup (185 mL) each: milk, 35 per cent cream
- 1 tbsp (15 mL) dark rum
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
- 1/2 cup (125 mL) eggnog
Directions
- For Bread Pudding, butter 11-inch by 7-inch (28–cm by 18-cm) baking dish. Sprinkle with sugar.
- In small saucepan, combine raisins and rum over medium heat. Simmer until raisins are plump and liquid nearly evaporates, about 10 minutes.
- In large mixing bowl, whisk eggnog, eggs and vanilla bean seeds. Add bread and raisin mixture. Stir. Let stand 10 minutes to moisten; stir again.
- Pour mixture into prepared dish. Bake in preheated 400F (200C) oven 45 minutes or until puffed, golden and firm.
- Meanwhile for Eggnog & Pecan Rum Sauce, in medium, dry skillet, heat pecans over medium-low, shaking pan often, until toasted, about 7 to 10 minutes.
- In medium saucepan over medium heat, melt butter. Add flour. Cook, stirring constantly, until light brown, about 6 minutes. Add sugar, milk, cream, rum and vanilla bean seeds. Bring to a boil, whisking constantly. Mixture will thicken and turn caramel colour. (Makes about 3 cups/750 mL.)
- Let sauce cool 5 minutes. Stir in pecans and eggnog.
- Serve bread pudding warm with sauce spooned over top.
- Makes 8 to 12 servings.
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