Eggnog Bread Pudding
9
Points®
Total time: 40 min • Prep: 8 min • Cook: 32 min • Serves: 8 • Difficulty: Easy
Bread pudding is the perfect way to use up odd bits of bread. If you have crusty bread left over, make your pudding with cubes rather than slices.
Ingredients
Cooking spray
5 spray(s)
WW White Bread
8 slice(s), or any other variety of bread
Sugar
⅓ cup(s)
Fat free evaporated milk
1 cup(s)
Vanilla extract
1 tsp(s)
Egg
1 large
Raisins
2 tbsp(s)
Ground nutmeg
½ tsp(s)
Unpacked brown sugar
⅓ cup(s)
Light corn syrup
¼ cup(s)
Unsweetened orange juice
⅓ cup(s)
Rum
1 fl oz, dark
Instructions
1
Preheat oven to 350°F (175°C). Coat an 8 x 8-inch (20 x 20-cm) baking dish with cooking spray. Lay bread slices, overlapping, in dish.
2
Beat together sugar, milk, vanilla and egg. Pour custard over bread slices and press bread into it to help soak it. Sprinkle with raisins and nutmeg. Bake until firm, 30 minutes.
3
For sauce, put brown sugar, corn syrup, orange juice, and rum into a small saucepan and simmer for 2 minutes.
4
To serve, cut pudding into 8 rectangles and top with warm rum sauce.
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