Photo of Eggnog bread pudding by WW

Eggnog bread pudding

7
7
7
SmartPoints® value per serving
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

Sugar

cup(s)

Vanilla extract

1 tsp(s)

Raw egg(s)

1 large

Raisins

2 tbsp(s)

Ground nutmeg

½ tsp(s)

Unpacked brown sugar

cup(s)

Light corn syrup

¼ cup(s)

Unsweetened orange juice

cup(s)

Fat free evaporated milk

1 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.