Eggnog Bread Pudding
By soaking bread in eggnog instead of milk, this eggnog bread pudding makes for a great breakfast or dessert during the holidays.
Servings 12
Calories 283kcal
Ingredients
Bread Pudding
- 1 (14-16 oz) loaf french bread (day old)
- 4 cups eggnog
- 3 large eggs
- ¾ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Rum Sauce
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter
- ¼ cup eggnog
- 1 tablespoon dark rum
Instructions
- Grease a 9x13 inch pan or something similar with nonstick spray. Cube the bread into 1 inch pieces and spread over 9x13 pan. It is important that bread is slightly old or otherwise it will be too soggy. Set aside.
- Whisk eggnog, eggs, brown sugar, vanilla and spices in large bowl until no lumps remain. Pour over the bread and cover tightly with plastic wrap. Refrigerate for at least 3 hours, but overnight is best.
- Preheat oven to 350°F and remove pan from refrigerator. Bake for 35-45 minutes or until golden brown on top.
- Make the sauce by melting the sugar, eggnog and butter in a saucepan over medium heat. Do not bring to a bowl. Once dissolved, add the rum. Pour over each slice of bread pudding before serving.
Notes
- Make sure your bread is stale and a little crunchy or you will have a soggy bread pudding.
- You can reduce the sugar by ¼ cup if you want. I've made it with less and haven't noticed a difference.
- You can half this recipe in an 8 or 9-inch baking pan. However the bake time will be shorter, around 25-30 minutes.
- If you want some added crunch, add ½ cup of pecans or walnuts.
Nutrition
Serving: 1serving | Calories: 283kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 58mg | Potassium: 143mg | Fiber: 0g | Sugar: 15g