Steps to Make Apple Raisin Bread Pudding With Rum Sauce

Eggnog And Apple Bread Pudding

Let raisins soak in rum while you prepare other ingredients.

Recipe Summary Eggnog And Apple Bread Pudding

What to do with some Christmas party leftovers. Cooking times are approximate, so keep an eye on it. This recipe was created after party leftovers yielded a pan of homemade rolls and over a gallon of leftover store-bought eggnog. It made a lovely breakfast paired with a vegetarian sausage.

Ingredients | Apple Raisin Bread Pudding With Rum Sauce

2 tablespoons butter, softened

4 cups cubed day-old bread, or as needed to fill a 9x12-inch baking dish

2 apples - peeled, cored, and chopped into 1/2 inch pieces

3 cups eggnog

4 eggs

Directions

Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.

Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.

Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.

Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

Info | Apple Raisin Bread Pudding With Rum Sauce