Eggnog Bread Pudding with Rich Eggnog Sauce Recipe

Introduction

Eggnog Bread Pudding is a cozy, festive dessert that combines the rich flavors of eggnog with soft, custardy bread pudding. It’s perfect for holiday gatherings or a comforting treat on a chilly evening.

Ingredients

• 6 cups day-old bread (such as brioche or challah), cubed
• 2 cups eggnog
• 1 cup whole milk
• 2 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon butter (for greasing the pan)
• For the Eggnog Sauce:
• 1 cup eggnog
• 1 tablespoon butter
• 2 tablespoons brown sugar
• ¼ teaspoon ground cinnamon (optional)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and butter a 9×9-inch baking dish or an equivalent-sized dish.
2. Step 2: Tear or cube the day-old bread into bite-sized pieces and place them in the prepared baking dish.
3. Step 3: In a large bowl, whisk together the eggnog, whole milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
4. Step 4: Pour the custard mixture over the bread cubes, ensuring all are soaked. Gently press down with a spoon to help the bread absorb the custard. Let it soak for 10-15 minutes, pressing down occasionally.
5. Step 5: Bake the pudding in the preheated oven for 45-50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The top should be slightly crispy while inside remains soft.
6. Step 6: To make the eggnog sauce, combine eggnog, butter, brown sugar, and cinnamon (if using) in a small saucepan. Simmer over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.
7. Step 7: Remove the sauce from heat and stir in vanilla extract. Keep warm until serving.
8. Step 8: Serve the warm bread pudding drizzled with the eggnog sauce. Garnish with additional ground cinnamon or nutmeg if desired. Optional toppings like whipped cream or vanilla ice cream add extra indulgence.

Tips & Variations

• Use day-old brioche or challah for the best texture, but any sturdy bread will work.
• If you prefer a richer pudding, substitute half the milk with cream.
• Add raisins, chopped nuts, or dried cranberries for extra texture and flavor.
• For a boozy twist, stir in a tablespoon of rum or bourbon into the custard mixture.
• Letting the bread soak longer (up to 30 minutes) results in an even more custardy pudding.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) until warm or microwave individual portions. The eggnog sauce can be stored separately in the fridge and gently reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Day-old bread is preferred because it soaks up the custard better without becoming mushy. If using fresh bread, lightly toast it first or let the soaked pudding rest longer before baking.

Is there a non-dairy version of this recipe?

Yes, you can substitute the whole milk and eggnog with non-dairy alternatives like almond or coconut milk eggnog. Use a vegan egg substitute to keep it dairy-free.

Eggnog Bread Pudding with Rich Eggnog Sauce Recipe

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This rich and festive Eggnog Bread Pudding combines day-old brioche or challah bread soaked in a creamy custard made from eggnog, milk, eggs, and warming spices. Baked until golden and served with a luscious eggnog sauce, it’s the perfect comforting holiday dessert that’s both nostalgic and indulgent.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pudding:

• 6 cups day-old bread (such as brioche or challah), cubed
• 2 cups eggnog
• 1 cup whole milk
• 2 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 tablespoon butter (for greasing the pan)

For the Eggnog Sauce:

• 1 cup eggnog
• 1 tablespoon butter
• 2 tablespoons brown sugar
• ¼ teaspoon ground cinnamon (optional)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Pudding: Preheat your oven to 350°F (175°C) and butter a 9×9-inch baking dish or an equivalent-sized dish to prevent sticking.
2. Prepare the Bread: Tear or cube the day-old bread into bite-sized pieces and evenly place them into the buttered baking dish, creating the pudding base.
3. Mix the Custard: In a large bowl, whisk together the eggnog, whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and fully combined.
4. Soak the Bread: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are submerged. Gently press down with a spoon to help the bread absorb the custard liquid. Allow it to soak for 10-15 minutes, pressing occasionally to saturate the bread fully.
5. Bake the Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes. Bake until the top is a golden brown color and slightly crisp, and a toothpick inserted in the center comes out clean. The custard inside should remain soft and creamy.
6. Prepare the Eggnog Sauce: While the pudding bakes, combine the eggnog, butter, brown sugar, and optional cinnamon in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.
7. Finish the Sauce: Remove the saucepan from heat and stir in the vanilla extract. Keep the sauce warm until ready to serve alongside the pudding.
8. Serve and Garnish: Once baked, allow the bread pudding to cool slightly, then serve warm with a generous drizzle of the eggnog sauce. Optionally, garnish with additional ground cinnamon or nutmeg, whipped cream, or a scoop of vanilla ice cream for extra indulgence.

Notes

• Using day-old or stale bread helps the pudding absorb the custard better and prevents it from becoming soggy.
• Brioche or challah breads are preferred for their rich texture and slight sweetness.
• Letting the bread soak in the custard before baking is crucial for custardy texture.
• The eggnog sauce can be flavored with a pinch of ground cloves or allspice for variation.
• For a boozy version, add 1-2 tablespoons of dark rum or bourbon to the custard mixture.
• Leftovers can be refrigerated and reheated gently in the oven or microwave.
• For a crispier top, broil the pudding for the last 2-3 minutes of cooking, watching carefully to avoid burning.

Keywords: Eggnog Bread Pudding, holiday dessert, festive pudding, eggnog recipe, bread pudding, holiday baking, Christmas dessert