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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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Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
10
Yield:
1 9x5-inch loaf
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.

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  • Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.

  • Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.

  • 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.

Nutrition Facts

389 calories; protein 6.6g; carbohydrates 49.2g; fat 18.6g; cholesterol 143.3mg; sodium 190.7mg. Full Nutrition
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