This festive Eggnog Bread Pudding recipe is easy to make and quite delicious. Perfect for a holiday dessert or serve as a sweet breakfast option for Christmas brunch.
Course Breakfast, Dessert
Cuisine American
Prep Time 5 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour5 minutesminutes
Servings 12
Calories 395kcal
Author Robin Gagnon
Ingredients
Bread pudding Ingredients:
14ounce loaf French bread
32ounces eggnog
4eggs
¾cupgranulated sugar
¼cupwhite rum
1tablespoonvanilla extract
½teaspooncinnamon
¼teaspoonground nutmegor ground allspice
Sauce ingredients:
1cupgranulated sugar
½cupunsalted butter
⅓cupheavy cream
Instructions
Start by preheating the oven to 350 degrees Fahrenheit and spray a deep 9x13 inch oven pan with nonstick spray.
Then cut the French bread in dice sized cubes. And place them in the prepared pan.
In a medium sized bowl add the remains ingredients of the bread pudding ingredients list. Add the eggs, eggnog, sugar, rum, vanilla, cinnamon, and nutmeg. Whisk until the eggs have been fully whisked and mixed in.
Pour the eggnog mixture over the bread cubes and make sure all pieces have soaked up all the wet mixture, by pushing the bread down, if needed.
cover the pan with aluminum foil and bake for 40 minutes.
Then remove the aluminum foil and bake uncover for an additional 20 minutes.
While that is baking, make the sauce. In a small saucepan add the heavy cream, sugar and butter and heat up over low-medium heat for about 5-10 minutes. Make sure to stir often and remove from heat as soon as it starts boiling.
Remove the bread pudding from the oven and divide over 12 ramekins.
Then pour 1-2 tablespoons of sauce over each ramekin of bread pudding.
Enjoy while warm
Notes
Nutrition is calculated based on the bread pudding with entire sauce batch used evenly.If you don't have dishes like the ramekins I've used, no worries. Simply use whatever small bowls or coups you have.