The proper dessert to serve for the vacations, this eggnog bread pudding is deliciously wealthy and comfy with warm spices like cinnamon and nutmeg. Don’t skip the recent buttered rum sauce to drizzle over top!

Undecided what to bring to the vacation party or family brunch?

Well you’ve come to the fitting place, because this brioche eggnog bread pudding with a hot buttered rum sauce might make you win “best holiday dessert!”

Not only is it an excellent method to use up leftover eggnog, the creamy sweet texture takes only about an hour to make! SO easy to make, probably the greatest recipes to make use of up leftover eggnog or bread, and it’s delicious each time!

In the event you know me in any respect, that bread pudding is my favorite dessert! That’s why we’ve also got a gingerbread bread pudding on the location together with a slow cooker pumpkin bread pudding.

Ingredients You’ll Need

Notes on Ingredients

brioche bread: i used brioche bread but challah bread or french bread/baguette would also work well. In the event you didn’t have time to dry out your bread, toast cubes within the oven at 350 degrees F for 8-10 minutes.
eggnog: provides a custardy sweetness. If lactose intolerant or searching for another try Rice Nog or Soy Nog.
butter: only for greasing – could possibly be salted or unsalted! Whichever you like.
cinnamon: adds an earthy, maple flavor with a bit kick!
nutmeg: one in every of my favorite spices and adds a yummy nuttiness to the dessert.
toasted pecans: completely optional but I really like the crunch and texture they supply!

Equipment You’ll Need (affiliate links – in case you make a purchase order I receive a small commission)

Baking dish

Mixing bowl

The right way to Make Eggnog Bread Pudding

1. Toast your bread cubes. You would like to be sure that the bread you’re using is totally dry (either leaving the bread cubes out for a day or toasting it). In the event you’re toasting the cubes, spread them out evenly between two baking sheets in a single layer and toast, stirring halfway through, for at 350 degrees F for 5-10 minutes. Toast for closer to five minutes in case you already left your bread out nevertheless it could possibly be a bit more dry and shut to 10 minutes in case your bread remains to be fresh.
2. Make the custard. In a big bowl, whisk together eggs, sugar, cinnamon, nutmeg, vanilla, and eggnog until combined. I wish to whisk the eggs first after which add the remaining of the ingredients so the eggs are fully incorporated.
3. Pour custard onto the bread cubes. Transfer bread cubes to a greased 9×13-inch baking dish. Pour custard mixture slowly and evenly over top of bread in order that just the perimeters and corners of the bread are exposed.
4. Cover bread pudding. Let the bread soak for 20-Half-hour at room temperature or you may store within the refrigerator as much as overnight.
5. Bake until pudding is ready. The should center puff up and jiggle barely, and a thermometer inserted into the middle read no less than 160 degrees F, about 45-55 minutes.
6. Let cool. In the event you serve your pudding hot or too warm, it’ll still be gooey and mushy. If that’s your selected texture, go for it! In the event you want it to be more set, let it cool for some time on a wire rack, no less than Half-hour.
7. Optional: Serve with powdered sugar and/or hot buttered rum sauce.

Expert Suggestions

1. In the event you let the pudding soak overnight, you should definitely let come near room temperature before baking.
2. Bread pudding texture must be creamy, barely wet, and set, but not dry or curdled.
3. In the event you like a more uniform bread pudding with a flat top (and fewer crispy edges), press down bread cubes into the mixture using a spoon so that every one the bread is submerged.
4. In the event you cut your bread pudding while it’s still hot, it’ll still be mushy and gooey. In the event you want your bread pudding to be more set, let it cool for no less than Half-hour on a wire rack. You may as well let it cool within the refrigerator in case you want it to be fully set / need to serve it cold.

Recipe FAQs

What does eggnog taste like?

Eggnog is a sweet and creamy beverage commonly served at Christmas time! Eggnog is comparable to a custard and could be served plain, or with added cinnamon/spices but in addition is an excellent addition to dishes (think rather than heavy cream or buttermilk).

Can I replace the eggnog with milk?

Yes! Eggnog generally is a alternative for buttermilk or milk in certain recipes, and vice versa. The eggnog adds a certain holiday flavor, but in case you aren’t a giant fan be happy to substitute for buttermilk or milk!

What bread can I exploit for bread pudding?

Although in the future old Brioche bread will likely be best for this dish, you may sub for any loaf bread that’s sturdy and tastes good (think sweet bread)! In the event you can’t find brioche I like to recommend subbing for Challah, a Pullman Loaf, or French Bread.

Why is my bread pudding soggy in the center?

In case your bread pudding is soggy in the center, it means you either didn’t bake it long enough otherwise you didn’t let it cool long enough. For bread pudding to set, it needs BOTH to occur. Try baking a bit long longer and/or let it cool longer. You may as well let the bread pudding cool within the fridge to set if you ought to serve it cold. I like to recommend letting it cool for no less than Half-hour (will still be warm) or in case you really need it fully set, let it cool for an hour (to room temperature).

Storage and Preparation

Eggnog Bread Pudding leftovers could be stored in an airtight container within the refrigerator for as much as 3-5 days. Leftovers could be reheated within the microwave or within the oven but I wish to add a splash or two of milk before heating in order that it may get crispy again! If reheating within the oven, cover the bread pudding with foil to maintain it moist. For a crispy top, uncover the bread pudding for the last two minutes of heating.

You may as well freeze leftover bread pudding within the freezer for up to a few months. Ensure it’s cooled to room temperature first then wrap it tightly in plastic wrap after which store in a freezer bag. In the event you’re storing within the freezer, you should definitely not add any sauce to the bread pudding before you freeze it otherwise you’ll be left with soggy pudding.

For more festive holiday dessert inspiration, try my other recipes below!
Slow Cooker Pumpkin Bread Pudding with Quick Caramel Sauce
Eggnog Pull Apart Bread
No Bake Mini Gingerbread Cheesecakes
Gingerbread Bread Pudding with Eggnog Sauce
No Bake Mini Gingerbread Cheesecakes

In the event you like this recipe, please you should definitely comment and provides it a 5 star rating below. In the event you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you ought to save this recipe for later, you should definitely pin it on Pinterest!

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Description

The proper dessert to serve for the vacations, this eggnog bread pudding is deliciously wealthy and comfy with warm spices like cinnamon and nutmeg. Don’t skip the recent buttered rum sauce to drizzle over top!

• 1 lb day-old loaf brioche bread, torn into bite-sized pieces or cut into 1-inch cubes (about 14 cups)
• Butter, for greasing
• 5 large eggs
• 1/2 cup sugar
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon salt
• 4 cups eggnog
• Optional: 1/2 cup chopped toasted pecans, powdered sugar (for garnish)

For the recent buttered rum sauce (optional):

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 2 tablespoons dark rum

1. Preheat oven to 350 degrees F. In case your bread isn’t dry enough, divide bread cubes evenly in a single layer amongst two baking sheets. Toast, stirring halfway through, until bread is tough and dry but still pale, about 5-10 minutes.*
2. Grease a 9/x13-inch baking dish with butter. Add bread cubes and gently shake the dish so the cubes settle evenly. In the event you’re adding pecans, sprinkle them over top and gently stir or shake so a few of the pecans fall into the center.
3. In a big bowl, whisk together eggs until beaten. Add sugar, vanilla, cinnamon, nutmeg, salt, and eggnog, and whisk until combined.
4. Slowly and evenly pour eggnog mixture excessive of the bread cubes. The mixture should come to slightly below the highest of the bread, with edges and corners poking out the highest. In the event you want the highest of your  bread pudding to be flat, press the bread down into liquid until each piece is submerged.
5. Let bread sit for 20-Half-hour so it may absorb the liquid (you can too let sit covered within the refrigerator overnight).*
6. Bake until the pudding is ready, the middle puffs up and jiggles barely, and a thermometer inserted into the middle reads no less than 160 degrees F, about 45-55 minutes.
7. Let dish cool on a wire rack for no less than 25 minutes before serving.
8. Optional: Garnish with powdered sugar and drizzle butter rum sauce over top.

For the recent buttered rum sauce (optional):

1. In a small saucepan over medium heat, add butter, sugar, brown sugar, heavy cream, and dark rum and stir until melted. Let simmer until barely thickened, about 2-3 minutes, and take away from heat.
2. Let cool within the pan for no less than Half-hour (sauce will proceed to thicken because it cools).

Notes

1. I used brioche bread for this recipe but challah bread or French bread / baguette would also work well.
2. In the event you let the pudding soak overnight, you should definitely let come near room temperature before baking.
3. Bread pudding texture must be creamy, barely wet, and set, but not dry or curdled.
4. In the event you didn’t have time to dry out your bread, toast cubes within the oven for 8-10 minutes. In the event you left your bread out overnight nevertheless it isn’t dry enough, toast for about 5 minutes.

• Prep Time: 28 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Holiday

Keywords: eggnog bread pudding, bread pudding with eggnog