Holiday Bread Pudding with Rum Raisin Sauce from Chef Taylor

Chef Taylor Scott (above) with the Pulaski Tech Culinary School in Little Rock, AR, has shared a delectable recipe for you and your family to enjoy this holiday season!

Holiday Bread Pudding with a Rum Raisin Sauce

Ingredients

  • 1 loaf Challah Bread
  • 1 quart Hiland Egg Nog
  • 3 eggs
  • 1 ½ cup sugar
  • 2 Tbsp. Vanilla
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 3 Tbsp. Hiland Butter Melted
  • ½ cup Pecans (Toasted and Choppe*Optional

Rum Raisin Sauce

  • ¼ cup Golden Raisins
  • ¼ cup Spiced Rum I use Captain Morgan
  • 1 stick Hiland Butter
  • 1 cup Brown Sugar

Instructions

  • Preheat your oven to 350 degrees.
  • Cut your bread into 1 inch cubes. For a more rustic bread pudding you can just tear the bread into pieces.
  • Toast your bread cubes in the oven for approximately 3-5 minutes until a little golden brown. (The dryer the bread the more liquid it absorbs.)
  • In a large mixing bowl combine Egg Nog, Eggs, Sugar, Nutmeg, Cinnamon, Salt, and Vanilla whisking the mixture until everything is incorporated.
  • In a 9×13 baking dish pour in your melted butter and swirl around in pan to make sure the whole surface is covered.
  • Place bread cubes in the baking dish.
  • Pour your custard mixture over the bread and make sure all of the bread is covered and soaking in the liquid. Let sit for 5 minutes to allow the bread to soak up the liquid.
  • Bake at 350 for 45 minutes or until the top is golden and when touched there is a slight spring back.
  • For the sauce: Start by placing the golden raisins in a small bowl with the rum to soak and rehydrate the raisins.
  • In a saucepan melt the stick of butter until completely melted.
  • Add in your brown sugar making sure to stir until sugar is completely dissolved and the mixture starts to bubble.
  • Remove liquid off of the raisins, making sure to reserve the liquid.
  • Slowly add in the rum to the saucepan. Then bring back to a slight boil. You want it to be bubbling.
  • Fold in the raisins and finish with 1 tsp of salt.
  • Remove bread pudding from oven and let sit for approximately 10 minutes.
  • Finish with rum raisin sauce and chopped pecans. Maybe even a scoop of vanilla ice cream and serve.