Eggnog Bread Pudding with Rum Sauce
Eggnog Bread Pudding with Rum Sauce is a heartwarming dessert that captures the essence of the holiday season. This creamy, custard-soaked bread pudding features festive spices like nutmeg and cinnamon, all topped with a rich rum sauce that adds a delightful kick. Perfect for family gatherings or cozy nights in, this dish is not only easy to make but also customizable to suit various dietary needs. With its irresistible aroma and comforting flavors, this Eggnog Bread Pudding is destined to become a cherished tradition in your home.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups stale bread (brioche or challah), torn into pieces
- 4 large eggs
- 2 cups whole milk
- 1 cup eggnog
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup dark rum
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, milk, eggnog, brown sugar, cinnamon, nutmeg, and vanilla until smooth.
- Gently fold in the torn bread pieces and let soak for at least 30 minutes.
- Pour the mixture into the prepared baking dish and bake for about 45-50 minutes until golden brown and set.
- While baking, prepare the rum sauce: melt butter in a saucepan over medium heat, add brown sugar until dissolved, then stir in rum and cream.
- Serve warm with a generous drizzle of rum sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: To enhance flavor, consider using cinnamon-raisin bread instead of plain bread. For a non-alcoholic version of the sauce, substitute rum with additional eggnog or apple cider.