Raisin Eggnog Strata with Rum Sauce

By Dianne_H

Ingredients

• STRATA:
• 11 slices day-old raisin bread
• 5 eggs
• 1 1/2 cups milk
• 1/2 cup whipping cream
• 1/4 cup sugar
• 1 tbsp vanilla
• 1 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• SAUCE:
• 2/3 cup packed brown sugar
• 1/3 cup whipping cream
• 1/4 cup butter
• 1/4 cup dark rum

Details

Servings 8

Preparation

Step 1

Grease 10 inch pie plate. Trim crusts from bread. Slice each piece in half diagonally. Arrange triangles, longest side down, overlapping and curving slightly, around edge of prepared dish; continue in spiral pattern toward centre until all bread triangles are in dish.

In bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon and nutmeg; pour over bread, pressing down lightly to soak. Cover and let stand at room temperature for 30 minutes. (Can be covered and refrigerated for up to 12 hours). Bake in centre of 350 degree oven for 45 minutes or until puffed and golden.

Sauce: Meanwhile, in saucepan over medium heat, stir together sugar, whipping cream, butter and dark rum until sugar is dissolved and butter is melted. Bring to boil; boil for about 5 minutes or until sauce is thickened and reduce to 1 cup. Let cool slightly; serve warm with strata.