OVERNIGHT EGGNOG BREAD PUDDING WITH SPICED RUM CARAMEL
Instructions: Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Coat a 9” x 13” baking dish with non-stick cooking spray. Cut the brioche
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Aluminum foil
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Plastic wrap
- Refrigerator
- Saucepan
- Stove
- Mason jar
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 pound brioche bread
- 8 eggs
- 2 ½ cups eggnog
- 1 teaspoon cinnamon
- 1 ½ teaspoons nutmeg
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 tablespoon vanilla
- 1 cup sugar
- ¼ cup water
- 5 tablespoons butter, cut into pats
- ½ cup heavy cream
- ⅓ cup spiced rum
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