Christmas Eggnog Cranberry Bread Pudding with Vanilla Rum Sauce
If you make this Eggnog Cranberry Bread Pudding with the Vanilla Rum Sauce for the family, it will wake them up, because the aroma is quite delightful! ;)
Eggnog Cranberry Bread Pudding
cubed day-old bread or 1 can of Pillsbury Grand Biscuits baked and cut into cubes
to fill a 9x9-inch baking dish
Vanilla Rum Sauce
firmly packed brown sugar
heavy whipping cream
vanilla rum or dark rum
Preheat oven to 325 degrees.
Spray 9x9 pan and fill it with the cubed bread and add cranberries.
in a bowl, whisk eggs, vanilla and eggnog together well.
Pour eggnog mixture over the bread and cranberries and push bread down to soak in eggnog mixture.
Let soak for 15 minutes before transferring pan to oven.
Bake for 30 - 40 minutes.
You can sprinkle powdered sugar on top or make some of this...
Vanilla Butter Sauce
Combine all sauce ingredients except vanilla and rum in 1-quart saucepan.
Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
Stir in vanilla and rum.
To serve, spoon warm bread pudding into individual dessert dishes and serve with sauce.
Use croissants, brioche, french bread as other options for the bread substitutions