Eggnog Bread Pudding (Print-Friendly Version)
Challah or brioche soaked in a spiced eggnog custard, baked to perfection. A lovely choice for festive mornings or cozy desserts.
# Ingredients:
01 -
Stale brioche or challah bread, diced into 1-inch squares, about 1 pound (13-14 cups).
02 -
6 cups of eggnog, brought to room temperature.
03 -
6 large eggs, warmed to room temperature.
04 -
Half a cup of plain white sugar.
05 -
2 tablespoons of real vanilla extract.
06 -
Half a teaspoon of ground nutmeg.
07 -
Half a teaspoon of ground cinnamon.
08 -
Half a teaspoon of salt.
09 -
For the sauce: 4 egg yolks.
10 -
For the sauce: One-third cup of granulated sugar.
11 -
For the sauce: Half a cup of heavy cream.
12 -
For the sauce: Half a cup of half-and-half cream.
13 -
For the sauce: 1 teaspoon rum extract or 1 tablespoon of rum.
14 -
For the sauce: A sprinkle of ground nutmeg.
# Steps:
01 -
Preheat your oven to 350°F and grease up a 13x9 baking pan.
02 -
Whisk together the sugar, spices, and vanilla. Beat in the eggs and gradually mix in the eggnog.
03 -
Fill the greased pan with bread cubes. Drizzle the custard on and mix gently until covered.
04 -
Push down the bread to soak up liquid. Cover and let it sit for 30 minutes.
05 -
Take off the foil and bake for 45-55 minutes until puffed and browned. A knife inserted in the middle should come out clean.
06 -
Whip the yolks and sugar together. Add the cream and half-and-half, then heat in a double boiler until it thickens. Stir in rum and a dash of nutmeg.
# Notes:
01 -
Go for stale bread, or dry fresh bread in the oven.
02 -
You can put everything together the night before.
03 -
Let it cool for around 20-30 minutes before serving.