Description
Warm, fragrant, and laced with boozy caramel, this Eggnog Bread Pudding with Rum Sauce fills the kitchen with holiday cheer, featuring a rich custard and a crispy top.
Ingredients
Scale
- 450 g stale bread (about 10 cups cubed, preferably challah or brioche)
- 240 ml whole milk (1 cup)
- 240 ml heavy cream (1 cup)
- 480 ml eggnog (2 cups)
- 4 large eggs (about 200 g)
- 100 g granulated sugar (1/2 cup)
- 10 ml vanilla extract (2 tsp)
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- a pinch of salt
- 56 g unsalted butter (4 tbsp) for the custard
- 56 g unsalted butter (4 tbsp) for the rum sauce
- 60 ml dark rum (4 tbsp)
- 8 g cornstarch (1 tbsp)
- 60 ml water (1/4 cup) for the sauce
Instructions
- Cube and dry the bread: Cut bread into 2–3 cm cubes and let sit to dry slightly.
- Make the custard: Whisk together eggnog, milk, cream, sugar, eggs, vanilla, nutmeg, cinnamon, and salt in a bowl until smooth.
- Combine bread and custard; let rest for 30 minutes to absorb.
- Preheat the oven to 175°C (350°F) and set up a water bath before baking.
- Bake until set, about 40–50 minutes, until golden and a knife inserted comes out clean.
- Make the rum sauce: Cook sugar and water until amber, then add rum and butter. Thicken with cornstarch.
- Serve warm with a drizzle of rum sauce and optional garnishes.
Notes
Measure bread by weight for the best results. The resting time after combining custard and bread is essential to avoid dry centers.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 220mg