Eggnog Bread Pudding with Rum Carmael
|8 cups DLM Rustic Country Bread or DLM French Baguette, 1/2-1-inch cubed and packed|
|1/4 cup unsalted butter, melted|
|1/4 cup currants|
|1/4 cup dried cranberries|
|1 cup sugar|
|2 egg yolks|
|4 large eggs|
|2¾ cups eggnog|
|3/4 tsp ground nutmeg|
|1/4 cup dark rum|
|Whipped cream for garnish (optional)|
|1 cup caramel sauce|
|2 Tbsp dark rum|
To prepare bread pudding:
Place bread in a large bowl, and drizzle with melted butter. Toss in currants and dried cranberries.
In another bowl, whisk together sugar, egg yolks, whole eggs, eggnog, nutmeg, and rum until well combined. Pour egg mixture over bread cubes, and stir gently. Let stand 30 minutes, frequently pressing bread into egg mixture and stirring every 10 minutes. Transfer mixture to a 9-inch square glass baking dish. Bake at 350°F until center is just barely set and inserted knife comes out clean (about 40 minutes).
To prepare rum caramel:
In a small bowl, whisk together caramel sauce and rum.
Serve pudding warm with rum caramel and dollops of whipped cream, or cover and refrigerate and serve cold. If made and baked the day before serving, remove bread pudding from refrigerator 1½ hours before re-heating. Bake, uncovered, at 300°F until just warm, 10 to 15 minutes.
Makes 6 — 8 servings