Breadnog Pudding With Egg Nog & Pecan Rum Sauce

Breadnog Pudding with Egg Nog & Pecan Rum Sauce
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  • Bread Pudding:
  • 1 tbsp Organic Sugar
  • 1 cup Organic raisins
  • 1/2 cup Dark rum
  • 5 cups Organic Meadow egg nog
  • 4 large Organic Meadow eggs
  • 1/2 Vanilla bean, split lengthwise, seeds scraped out and reserved
  • 1 loaf Challah bread, cut into 1 inch (2.5cm) cubes (about 12 cups)
  • Eggnog & Pecan Rum Sauce:
  • 1/2 cup Raw pecan halves
  • 2 tbsp Organic Meadow unsalted butter
  • 2 tsp Organic flour
  • 1 1/2 cups Organic brown sugar
  • 3/4 cup Organic Meadow 2% milk
  • 3/4 cup Organic Meadow whipping cream
  • 1 tbsp Dark rum
  • 1/2 Vanilla bean, split lengthwise, seeds scraped out and reserved
  • 1/2 cup Organic Meadow egg nog


For Bread pudding, butter an 11inchX7inch baking dish and sprinkle with sugar.

In small saucepan, combine raisins and rum over medium heat. Simmer until raisins are plump and liquid nearly evaporates, about 10 minutes.

In a large mixing bowl, whisk egg nog, eggs and vanilla bean seed. Add bread and raisin mixture and stir. Let stand 10 minutes to moisten; stir again.

Pour mixture into prepared dish. Bake in preheated 400F (200C) oven for 45 minutes or until puffed, golden and firm.

Meanwhile for Egg Nog & Pecan Rum Sauce, in medium, dry skillet, heat pecans over medium-low. Shaking pan often until toasted, about 7 to 10 minutes.

In medium saucepan over medium heat, melt butter. Add flour. Cook, stirring constantly until light brown, about 6 minutes. Add sugar, milk, cream, rum and vanilla bean seeds. Bring to a boil, whisking constantly. Mixture will thicken and turn caramel colour. (Makes about 3 cups/750mL)

Let sauce cool 5 minutes. Stir in pecans and egg nog. Serve bread pudding warm with sauce spooned over top.

Makes 8-12 servings


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