Rum Glazed Eggnog Bread Pudding Recipe 415
RUM GLAZED EGGNOG BREAD PUDDING RECIPE - (4.1/5)
Provided by dedmund
Number Of Ingredients 8
Steps:
- Bake up the biscuits and let them cool... In a large bowl, combine the eggs, sugar, vanilla, nutmeg and eggnog...until smooth... Now, cube up the cooled biscuits to about a 1″ size... Gently mix them into the custard, making sure to evenly coat them very well, let them soak for about 10 minutes, stirring occasionally... Pour the biscuit/custard mix into a sprayed baking dish and bake it uncovered at 350 degrees for approx. 30 minutes, or until it's golden and cooked all the way through... While it's baking make the glaze Add the rum a little bit at a time, into the powdered sugar... Stir until it's to your desired thickness... While the bread pudding is still warm, glaze that baby up!
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- Prepare bread to become stale by either cutting it in cubes on a baking sheet and leaving it out over night or put the bread cubes on a baking sheet into the oven and bake for 10 minutes at 250 degrees Fahrenheit.
- Preheat oven to 350 degrees Fahrenheit. Grease a 13 x 9 inch baking pan with butter. Set aside for later.
- In a large bowl, whisk together the eggs until they are well beaten. Then add the brown sugar, nutmeg, cinnamon powder, salt, allspice, ground ginger, eggnog, vanilla extract, dried sweetened cranberries, melted butter, white rum and whisk together. Then add the bread cubes.
- Gently toss the bread cubes in the egg custard, until fully combined. Let it sit for about 15 minutes to soak up the egg custard.
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