Eggnog Bread Pudding with Coquito Sauce recipe

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Ingredients

5 cups cubed bread
¼ cup raisins
2 ¼ cups eggnog
4 large eggs
⅓ cup white sugar
1 teaspoon vanilla extract
1 cup packed brown sugar
½ cup unsalted butter
½ cup heavy cream
3 tablespoons coconut-flavored rum

Nutrition Info

388.5 calories
carbohydrate: 49.2 g
cholesterol: 143.3 mg
fat: 18.6 g
fiber: 0.6 g
protein: 6.6 g
saturatedFat: 10.7 g
servingSize: -
sodium: 190.7 mg
sugar: 36.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9x5-inch loaf

Recipe Note

This is inspired by the traditional Puerto Rican eggnog drink. My husband loves eggnog and bread pudding so I thought I would combine his favorites with a Puerto Rican flair.

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