Eggnog Bread Pudding With Coquito Sauce Recipes

EGGNOG BREAD PUDDING WITH COQUITO SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
• Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
• Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

FRUITED BREAD PUDDING WITH EGGNOG SAUCE

Steps:

• Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray. Place bread cubes in pie plate; sprinkle with fruit mixture.
• Beat milk, egg product, sugar and vanilla in small bowl with wire whisk until smooth. Pour milk mixture over bread. Press bread cubes into milk mixture. Sprinkle with nutmeg.
• Bake uncovered 40 to 45 minutes or until golden brown and set.
• Meanwhile, in small bowl, mix all sauce ingredients until smooth.
• Cut bread pudding into wedges, or spoon into serving dishes. Drizzle each serving with scant tablespoon sauce. Sprinkle with additional nutmeg if desired. Store pudding and sauce covered in refrigerator.

EGGNOG AND APPLE BREAD PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
• Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
• Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
• Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

EGGNOG BREAD PUDDING

Steps:

• Cut day old brioche bread into cubes.
• Make the custard sauce by beating eggs, whole milk and eggnog, melted butter, spices white and brown sugar. Whisk until fully incorporated.
• Place cubed bread in a large baking dish, bowl, or something you can fold the bread and custard easily.
• Then pour the egg mixture over top of the bread, giving it a stir as you go so that all bread is evenly.
• Spoon into large baking dish let sit for 20 minutes before baking.
• Then bake the mixture in your preheated oven at 375F for 35 minutes.
• Remove and plate, top with vanilla ice cream if desired.

ALMOND BREAD PUDDING WITH EGGNOG SAUCE

Steps:

• Preheat oven to 350°F. Grease a 9-inch baking dish with butter or spray with nonstick cooking spray.
• In a bowl, whisk together the egg yolks. In a small saucepan combine the heavy cream, milk and sugar. Place over medium heat and heat until bubbles appear at the edges and mixture is steaming, do not boil. Remove from heat and slowly pour into the egg yolks in a small steady stream, while whisking constantly. Add the almond extract.
• Put the cubed bread in the greased baking dish, packing it as tight as possible. Pour the egg mixture over the bread cubes, making sure that none of the exposed cubes are left dry. Let sit for one hour, occasionally pressing down the cubes to make sure they are all absorbing the custard.
• Sprinkle with the sliced almonds. Bake until top is golden and crisp, about 30-35 minutes. Serve warm or cold with eggnog sauce (recipe below) and more almonds.
• Store bread pudding in the fridge for up to several days.
• Whisk all ingredients together in a small saucepan. Set over medium high heat and bring to a boil, stirring frequently. Boil for one minute until sauce has thickened, stirring constantly. Remove from heat.
• Serve warm or cold. Store in the fridge.

EGGNOG BREAD PUDDING

Steps:

• Spread 2 tablespoons butter in each of 2 9x13-inch ovenproof glass baking dishes.
• Place bread in large bowl; pour milk over and let soak until liquid is absorbed, about 1 hour.
• Preheat oven to 350 degrees.
• Using electric mixer, beat eggs,egg yolks,cream,sugar,bourbon,rum and brandy in medium bowl until smooth and thick; pour egg mixture over bread.
• Add raisins and stir until combined.
• Divide mixture between 2 prepared dishes, spreading evenly.
• Sprinkle each with 1 teaspoon nutmeg.
• Place dishes into larger baking pans; add water to pans to come 2/3 way up sides of dishes.
• Bake until knife inserted in center comes out clean, about 1 hour.
• Serve pudding warm with vanilla ice cream or whipped cream, if desired.

EGGNOG BREAD PUDDING WITH RUM SAUCE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.
• In large bowl, combine sugar, nutmeg, milk, 1 teaspoon vanilla and eggs; beat with wire whisk until smooth. Fold in bread cubes and raisins. Pour into sprayed baking dish.
• Bake at 350°F. for 40 to 45 minutes or until knife inserted in center comes out clean.
• Meanwhile, in small saucepan, combine all sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat; cool slightly. Serve warm sauce over warm bread pudding.

COQUITO BREAD PUDDING (BUDíN DE COQUITO) WITH COQUITO TOFFEE SAUCE

Steps:

• Use a pastry brush to brush 1 tablespoon of the melted butter onto the bottom and sides of a 9x13-inch baking dish. Set this aside. The remaining butter will go into the coquito custard.
• Add the dark raisins to a small bowl and pour the hot water over the fruit. Allow the fruit to rehydrate for 30 minutes. Add the pan sobao bread cubes to a separate, larger mixing bowl. Set this aside.
• During the last 10 minutes of soaking the raisins, preheat your oven to 350°F (177°C).Bring 4-5 cups of water to a gentle boil over medium-high heat. Prepare to fill a roasting pan (one that is larger than your greased baking dish) with this water later.
• Use a whisk to combine the eggs, sugar, the remaining melted butter, vanilla, cinnamon, and salt together in a mixing bowl. After 30 minutes of soaking the raisins, strain the soaking liquid from the raisins into the bowl and whisk everything together again until combined.
• Add the coquito to the egg mixture in the bowl and stir with your whisk to incorporate it.Pour this coquito custard mixture over the cubes of bread in a large mixing bowl. Allow the bread to soak in custard for 15 minutes.
• After 15 minutes, use your hands to squeeze the bread into a mushy paste. Next, fold the plump raisins into the bread mixture using a large rubber spatula or spoon.
• Scrape the contents of the mixing bowl into the greased baking dish. Sprinkle the sweetened coconut flakes over the top of the mixture in an even layer.Tightly cover the baking dish with heavy-duty aluminum foil.
• Set the foil-wrapped dish inside the larger roasting pan you set out earlier. Pour the boiling water into the outer pan, then carefully place the two pans into your preheated oven.
• Bake the coquito bread pudding for 1 hour. After an hour, carefully remove the foil covering from the smaller pan and return the uncovered budín (still in the water bath) to the oven to cook for an additional 20-30 minutes. The top of the bread pudding will be a deep golden brown, and the pudding will have puffed slightly.
• You should begin making the Coquito Toffee Sauce after returning the uncovered bread pudding to the oven for the last part of its baking.
• In a 4-quart (or larger) pot with sloping sides, melt the butter over medium-low heat. Once the butter is completely melted, whisk in the brown sugar, cinnamon, and salt to the butter in the pot in small concentric circles.
• The puddles of butter will come together to combine with the dissolving sugar, then the sugar and butter will look like they have separated again. Continue stirring until the mixture comes together again. This should take about 4-5 minutes.
• After 4-5 minutes, the mixture will look like thick, glossy mud. Carefully, pour the coquito into the pot, whisking constantly. Keep your hands and face away from the top of the pot. The steam created by the coquito can scald you. Whisk in the coquito until the sauce is smooth and no clumps remain. Continue cooking the sauce while whisking for another 1-2 minutes.
• Remove the pot from the stove and keep the toffee sauce in it or transfer the sauce to a storage container if you plan to serve it later.
• Once the budín is done baking, remove both pans from the oven, then remove the bread pudding pan from the larger pan. Allow the bread pudding to cool at room temperature for at least 15 minutes before serving.
• Top the warm or room temperature budín with the coquito toffee sauce or serve the toffee sauce on the side. You can also serve this coquito bread pudding chilled.