Eggnog Bread Pudding with Vanilla Rum Sauce

Hey there! I hope you are having a great day! Are you reading for some more holiday goodness? Today, I am sharing a recipe for my Eggnog Bread Pudding with Vanilla Rum Sauce. Yummy! It’s warm and delightful! It’s also day 4 of my 12 days of Christmas goodies!

Best of all, you can cook the pudding in your crock pot so that it will be a delightful after dinner treat. I knew I had a very busy day today and I needed to make something that would work with my crazy schedule. This recipe turned out perfect. It only took me ten minutes to get it into the slow cooker and I was off to take the kids to school.

When I got home (and after dinner), I took five minutes to make the sauce and bam! A dessert suited for any holiday get together was ready. It was perfect for us after a long and busy day. Everyone loved it!

If you have 15 minutes to spare, here’s a lovely and fun dessert for your consideration.

See you tomorrow, fellow foodies!

😄 Jennifer

Ingredients:

Bread Pudding:

4 cups of torn white bread (8 slices)

2 cups egg nog

2 eggs

1/4 cup melted butter

1/2 cup light brown sugar

1 tablespoon vanilla extract

1/4 teaspoon ground nutmeg

Vanilla Rum Sauce:

1/2 cup butter

1 cup brown sugar

1/2 cup heavy cream

1 tablespoon vanilla extract

1/2 teaspoon rum extract

Directions:

1. Spray a large slow cooker (crock pot) with non-stick cooking spray. Turn to the low temperature.

2. Place bread pieces in slow cooker.

3. In a medium bowl, add other bread pudding ingredients and whisk together until combined. Pour over bread pieces. Cook on low for 6 hours.

4. To create the sauce, use a small saucepan on the stovetop. Heat on medium. Add butter, brown sugar and heavy cream. Stir until combined and butter has melted. Remove from heat and add vanilla and rum extracts. Stir.

5. To serve, spoon bread pudding in a bowl and top with Vanilla Rum Sauce. Optional: top with whipped cream and a sprinkle of nutmeg. Enjoy!

Refrigerate leftovers.