Eggnog Bread Pudding with Coquito Sauce
Description
Drizzle a homemade coquito sauce over bread pudding to make a quick and easy holiday sweet treat with the Puerto Rican flair of coconut rum.
Ingredients
•
5 cups cubed bread
•
1/4 cup raisins
•
2 1/4 cups eggnog
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4 large eggs
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1/3 cup white sugar
•
1 teaspoon vanilla extract
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1 cup packed brown sugar
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1/2 cup unsalted butter
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1/2 cup heavy cream
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3 tablespoons coconut-flavored rum
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
2
Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
3
Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
4
Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
5
Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.