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Eggnog Bread Pudding with Coquito Sauce
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Enhance bread pudding with a luscious coquito sauce for a festive, Puerto Rican-inspired dessert.
Ingredients:
  • 5 cups cubed bread
  • 0.25 cup raisins
  • 2.25 cups eggnog
  • 4 large eggs
  • 0.33333334326744 cup white sugar
  • 1 cup packed brown sugar
  • 0.5 cup unsalted butter
  • 0.5 cup heavy cream
  • 3 tablespoons coconut-flavored rum
Instructions:
  • Preheat the oven to 350°F (175°C) and generously butter a 9x5-inch loaf pan.
  • Combine the bread and raisins in a bowl, then transfer to the loaf pan.
  • In a separate bowl, whisk together eggnog, eggs, white sugar, and vanilla extract. Pour the mixture over the bread.
  • Bake in the preheated oven for 40-45 minutes, or until a knife inserted in the center comes out clean.
  • In a saucepan over medium heat, combine brown sugar and butter until melted. Stir in cream and rum, simmer until the sauce thickens and reduces to 1 1/2 cups, approximately 5 minutes. Drizzle warm sauce over the bread pudding before serving.

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