OVERNIGHT EGGNOG BREAD PUDDING WITH SPICED RUM CARAMEL - Dish off the Block
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
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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