Eggnog Pudding Treat (Printable Version)
Challah or brioche bread gets soaked in creamy eggnog custard filled with cozy spices. Great for dessert or a special holiday breakfast.
# What You'll Need:
01 -
1 lb of stale challah or brioche, chopped into 1-inch pieces (makes about 13-14 cups).
02 -
6 cups of eggnog, let it sit until it's not cold.
03 -
6 big eggs, let them reach room temperature.
04 -
1/2 cup of basic white sugar.
05 -
2 tbsp of vanilla—pure works best.
06 -
1/2 tsp of cinnamon powder.
07 -
1/2 tsp of nutmeg, ground up.
08 -
1/2 tsp of salt.
09 -
4 egg yolks, for the topping.
10 -
1/3 cup of regular sugar, for the sauce.
11 -
1/2 cup half-and-half cream, for the sauce.
12 -
1/2 cup heavy cream, to go in the sauce.
13 -
Rum or rum extract (1 tbsp or 1 tsp), adds flavor to the sauce.
14 -
A sprinkle of nutmeg to finish the sauce.
# Steps to Follow:
01 -
Set your oven to 350°F. Coat a 13x9 dish with butter or non-stick spray.
02 -
Combine sugar, vanilla, nutmeg, and cinnamon first. Whisk the eggs into the mix, then slowly add the eggnog while stirring.
03 -
Spread the bread chunks in the greased pan. Pour the egg mix over it, and lightly stir to make sure it all gets covered evenly.
04 -
Push down on the bread so it soaks up the liquid. Cover it with foil and leave it alone for half an hour.
05 -
Take off the foil and bake for 45-55 minutes. It should puff up, turn golden, and a knife poked in should come out clean.
06 -
Mix yolks with the sugar. Stir in half-and-half and cream. Heat in a double boiler until thick, then add nutmeg and rum.
# Additional Notes:
01 -
Old bread works best, but fresh bread can dry out in the oven first.
02 -
You can prepare this the night before baking.
03 -
Let it rest for 20-30 minutes to cool off before serving.