For an extra layer of flavor, consider toasting the bread cubes lightly before assembling the pudding. If you don't have coconut rum, regular rum or even a splash of coconut extract can be substituted. The Coquito sauce can be made ahead of time and gently reheated before serving. Serve with a dusting of cinnamon or nutmeg for an added touch of warmth.
Eggnog Bread Pudding with Coquito Sauce
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME55 mins
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SERVING10 People
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VIEWS13
Indulge in the comforting embrace of Eggnog Bread Pudding, kissed with the tropical essence of Coquito. This delightful fusion marries the classic bread pudding with the festive flavors of Puerto Rican eggnog, creating a dessert that's both familiar and exotically exciting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate49 g
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Cholesterol143 mg
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Fiber1 g
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Protein7 g
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Saturated Fat11 g
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Sodium191 mg
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Sugar36 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9x5-inch loaf pan. (5 minutes)
02
Step
5 mins
In a large bowl, gently combine the cubed bread and plumped raisins. Transfer the mixture to the prepared loaf pan, distributing evenly. (5 minutes)
03
Step
5 mins
In a separate bowl, whisk together the eggnog, eggs, granulated sugar, and vanilla extract until well combined. Add a pinch of salt to enhance the flavors. (5 minutes)
04
Step
45 mins
Pour the eggnog mixture evenly over the bread mixture in the loaf pan, ensuring that all the bread is moistened. Gently press down on the bread to encourage absorption. Let it sit for 15-20 minutes to allow the bread to soak up the liquid. (20 minutes)
05
Step
10 mins
Bake in the preheated oven until the bread pudding is golden brown and a knife inserted into the center comes out clean, approximately 40-45 minutes. If the top begins to brown too quickly, loosely tent with foil. (45 minutes)
06
StepWhile the bread pudding is baking, prepare the Coquito sauce: In a medium saucepan, melt the dark brown sugar and butter over medium heat, stirring constantly until smooth and fully combined. (5 minutes)
07
StepStir in the heavy cream and coconut-flavored rum. Bring to a simmer, and then reduce the heat to low. Cook, stirring occasionally, until the sauce thickens slightly and is reduced to about 1 1/2 cups, approximately 5 minutes. Be careful not to burn the sauce. (5 minutes)
08
StepOnce the bread pudding is baked, let it cool slightly in the pan before slicing. Serve warm, drizzled generously with the homemade Coquito sauce.
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RECIPE REVIEWS
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Please Rate
Estevan Gleason
Jun 29, 2025The bread pudding was a bit dry, but the sauce was delicious. Next time, I'll try soaking the bread for longer.
Greg Anderson
Jun 21, 2025Could I use almond milk instead of eggnog to reduce lactose?
Keith Pacocha
Jun 20, 2025Fantastic recipe! Reduced sugar but doubled the rum! Everyone loved it!
Anais Tremblay
Jun 19, 2025This is now my go-to bread pudding recipe! So much better than the traditional ones.
Glennie Green
Jun 18, 2025I tried this recipe and it was a huge hit! Everyone loved the unique flavor combination.
Madelyn Kutch
Jun 8, 2025I loved the coconut rum in the sauce! It added such a nice tropical twist.
Marilou Beier
Jun 7, 2025I added some chopped walnuts to the bread pudding for some extra crunch. It was a great addition!
Alvena Wilderman
Jun 6, 2025This recipe is amazing! The Coquito sauce is what really makes it special. I'll be making this again for sure.
Rossie Langosh
Jun 6, 2025Easy to follow and the result was fantastic. Thank you for sharing!
Juliana Balistreri
Jun 1, 2025The baking time was perfect. My bread pudding came out moist and delicious.