Eggnog Bread Pudding with Rum Sauce

Directions

1. Heat oven to 350℉ (180℃). Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside.

2. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40 to 45 minutes or until knife inserted in center comes out clean.

3. Meanwhile, in a small saucepan, combine all rum sauce Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding.