Eggnog Bread Pudding with Coquito Sauce

Drizzle a homemade coquito sauce over bread pudding to make a quick and easy holiday sweet treat with the Puerto Rican flair of coconut rum.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 389 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup packed brown sugar
• 4 large eggs
• 5 cups cubed bread
• 3 tablespoons coconut-flavored rum
• 0.33333334326744 cup white sugar
• 0.5 cup unsalted butter
• 0.5 cup heavy cream
• 0.25 cup raisins
• 2.25 cups eggnog

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 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.