Eggnog Bread Pudding with Coquito Sauce


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.

Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
1 9x5-inch loaf


  • 5 cups cubed bread

  • ¼ cup raisins

  • 2 ¼ cups eggnog

  • 4 large eggs

  • 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


  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.

Nutrition Facts (per serving)

389 Calories
19g Fat
49g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 389
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 54%
Cholesterol 143mg 48%
Sodium 191mg 8%
Total Carbohydrate 49g 18%
Dietary Fiber 1g 2%
Total Sugars 36g
Protein 7g
Vitamin C 1mg 5%
Calcium 144mg 11%
Iron 1mg 8%
Potassium 215mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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