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Eggnog Angel Pudding

Holiday.Cook's picture
Ingredients
  Eggs 4
  Powdered sugar 1⁄4 Cup (4 tbs)
  Milk 3 Cup (48 tbs)
  Vanilla 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Angel cake 8 Ounce, cut into 3/4 inch cubes to make 5 cups
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Butter rum sauce 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
Directions

Beat eggs till foamy.
Beat in sugar; add milk, vanilla, salt, and nutmeg.
Fold in cake; let stand 5 minutes.
Pour into 1 1/2-quart souffle dish; sprinkle almonds atop.
Bake in 325° oven for 1 hour or till knife inserted off-center comes out clean.
Serve warm with hot Butter Rum Sauce: Combine 1/4 cup granulated sugar and 4 teaspoons cornstarch; gradually add 1 cup water.
Cook and stir till thickened and bubbly.
Add 2 tablespoons butter or margarine and 2 tablespoons light rum.
Makes 1 cup sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Beverage
Method: 
Baked
Dish: 
Pudding
Interest: 
Holiday
Preparation Time: 
5 Minutes

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