Banana-Eggnog Bread Pudding with Rum Sauce

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READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE PUDDING: Prheat oven to 375*F; grease a 13x9" baking pan (3 quarts).
  • Place 1/2 the bread cubes in the baking pan; top with the banana slices and remaining bread cubes.
  • In a large bowl, combine the eggnog, eggs, sugar, and nutmeg; blend well.
  • Pour over the bread cubes; let stand 5 minutes.
  • Bake for 40-50 minutes, or until a knife inserted in the center comes out clean.
  • Meanwhile, make the SAUCE: In a small saucepan, combine all the sauce ingredients except the rum extract.
  • Cook over medium heat, stirring constantly, until the mixture boils and thickens.
  • Reduce heat to low; simmer for 5 minutes, stirring constantly.
  • Stir in the rum extract; serve sauce warm.
  • Dust individual servings with powdered sugar and top with a scoop of vanilla ice cream, if desired.
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