This Eggnog Bread Pudding is the best holiday dessert
This Eggnog Bread Pudding is the best holiday dessert. It’s warm, creamy, and full of comforting tastes.
It’s like a holiday baby between French toast and custard!
And that rum sauce? It’s very easy to prepare with only a few things.
Oh, you’ll want to put this on everything.
Your family will adore this, whether you make it for Christmas morning or just because you have some eggnog left over.
Let’s start baking!
Things You’ll Need
- Big basin for mixing
- Whisk
- Baking dish that is 8 by 8 inches
- Little pot
- Spoons and cups for measuring
- Spoon or spatula made of wood
What You’ll Need
For the pudding bread:
- 5 cups of day-old bread cut into cubes (French bread or brioche work best)
- 2 cups of eggnog
- Three big eggs
- ½ cup of sugar in granulated form
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of salt
- 2 teaspoons of melted butter
For the Rum Sauce:
- ½ cup of butter without salt
- 1/2 cup of brown sugar
- ¼ cup of heavy cream
- 2 teaspoons of dark rum
- 1/2 teaspoon of vanilla extract
- A little bit of salt
How to Do It
- Step 1: Get the bread ready
Put the cubed bread (5 cups) in a big bowl. If the cubes aren’t stale, put them in the oven at 300°F for 10 minutes. - Step 2: Mix the eggnog
Whisk together the eggnog (2 cups), eggs (3), granulated sugar (½ cup), vanilla extract (1 tsp), cinnamon (1 tsp), nutmeg (¼ tsp), and salt (¼ tsp) in a another basin until the mixture is smooth. - Step 3: Soak the bread
Pour the eggnog mix over the chunks of bread and swirl gently until all of the bread is covered. Let it sit for 10 to 15 minutes to soak up.
- Step 4: Put the pudding in the oven
Use butter to grease an 8×8-inch baking dish. Spread the moistened bread mixture evenly over the top. Bake for 40 to 45 minutes at 350°F, or until brown and set. - Step 5: Prepare the Rum Sauce
Over medium heat, melt the butter (½ cup) in a small saucepan. Add the brown sugar (½ cup) and heavy cream (¼ cup) and mix until smooth. Take it off the fire and mix in the dark rum (2 tbsp), vanilla extract (½ tsp), and a pinch of salt. - Step 6: Serve and have fun
Pour the warm rum sauce over the bread pudding slices and serve right away.
Tips for Pros
- Use bread that is a little stale. It absorbs the eggnog mixture better and gives it the right texture. Bread that is fresh can get mushy!
- Let the bread soak. Let it sit in the liquid for 10 to 15 minutes before baking to make it extra creamy inside.
- Don’t forget the rum sauce! If you don’t drink alcohol, you may use vanilla extract instead. It makes the pudding taste even better!
- Bake till golden. When you press it, the middle should be set but still a little soft.
- Make it safe for kids by leaving out the rum in the sauce or using maple syrup instead.
Changes and Substitutions
- No eggnog? Add an extra teaspoon of vanilla to half-and-half or whole milk.
- Want it even richer? Instead of French bread, use brioche or challah.
- Add some booze! Put 1 tablespoon of rum into the bread pudding mix.
- Version without nuts? Use cinnamon instead of nutmeg.
How to Prepare Ahead of Time
- Make the bread pudding the night before, cover it, and put it in the fridge. Just bake it in the morning!
- You may make the rum sauce ahead of time and then heat it up on low before serving.
Leftovers and how to store them
- You can keep leftovers in the fridge for up to three days.
- Put each serving in the microwave for 30 seconds to warm it up.
- The rum sauce gets thicker when it’s cold, so heat it up before you serve it.
Finish Up
This Eggnog Bread Pudding is the best Christmas dessert. It’s easy to make, looks great, and tastes great. I’d love to know how it turned out if you attempt it! Please leave a comment below and share your ideas or tips. Have fun baking! 🎄✨