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Eggnog Bread Pudding with Spiced Rum Sauce Recipe

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4.1 from 11 reviews

This Eggnog Bread Pudding is a cozy, festive dessert perfect for the holiday season. It features cubes of bread soaked in a rich, spiced eggnog custard, baked to perfection until set with a tender, creamy center. Topped with a luscious homemade eggnog sauce infused with butter and spiced rum, this indulgent treat combines classic holiday flavors of cinnamon, nutmeg, and vanilla in a warm, comforting dish that serves 8.

Ingredients

Bread Pudding

  • 1 1/2 cups eggnog
  • 1/2 cup milk
  • 1/2 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 10 cups cubed bread

Eggnog Sauce

  • 1 1/2 cups eggnog
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 egg
  • 2 tablespoons butter
  • 2 tablespoons spiced rum (optional)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350℉ and grease a baking dish to prevent the pudding from sticking. Set aside while you prepare the mixture.
  2. Make the Bread Pudding Mixture: In a large mixing bowl, whisk together the eggnog, milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth.
  3. Combine Bread and Custard: Add the cubed bread to the eggnog mixture. Gently toss the bread cubes to ensure they are fully coated and soaked by the custard mixture, allowing the bread to absorb the flavors.
  4. Transfer to Baking Dish: Pour the bread and custard mixture evenly into the prepared baking dish, making sure all bread cubes are submerged and coated.
  5. Bake the Pudding: Place the baking dish in the preheated oven and bake for 35-40 minutes. The pudding should be set with a slight jiggle in the center indicating a soft custard texture.
  6. Prepare the Eggnog Sauce - Beat Egg: While the pudding bakes, crack one egg into a medium mixing bowl and beat it well. Set aside.
  7. Mix Sauce Ingredients: In a saucepan, whisk together 1 1/2 cups eggnog, sugar, and cornstarch until smooth.
  8. Cook Sauce Base: Heat the eggnog mixture over medium heat, whisking constantly to prevent lumps, until it reaches a gentle boil indicating thickening.
  9. Temper the Egg: Slowly pour about one-third of the hot eggnog mixture into the beaten egg bowl in a slow steady stream while whisking quickly to prevent curdling.
  10. Combine and Finish Sauce: Pour the tempered egg mixture back into the saucepan with the remaining eggnog mixture. Whisk over low heat until the sauce gently boils and has thickened to a creamy consistency.
  11. Final Touches: Remove the sauce from heat and stir in the butter and spiced rum (if using) until the butter is melted and the sauce is smooth.
  12. Serve: Spoon the warm eggnog sauce generously over the freshly baked bread pudding and serve immediately for the best flavor and texture.

Notes

  • Use stale or slightly dried bread for better absorption and texture.
  • Spiced rum is optional but adds a warm, festive flavor to the sauce.
  • Allow a slight jiggle in the center of the pudding to avoid overbaking and keep it creamy.
  • The sauce must be whisked constantly during cooking to prevent lumps and curdling of the eggs.
  • Serve warm for optimal taste; the pudding can be reheated gently if needed.

Find it online: https://dishcooks.com/eggnog-bread-pudding-with-spiced-rum-sauce-recipe/