Eggnog Bread Pudding (Printable Version)
Soft bread soaked in eggnog and spices, baked until golden, then topped with a decadent sauce. Perfect for celebrating the season.
# What You'll Need:
01 -
10 cups of bread cubes.
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1½ cups of eggnog.
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½ cup granulated sugar.
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½ cup milk.
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4 large eggs.
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2 teaspoons pure vanilla.
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1 teaspoon ground cinnamon.
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½ teaspoon nutmeg, ground.
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¼ teaspoon table salt.
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Eggnog Sauce Ingredients:
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1½ cups eggnog.
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¼ cup sugar.
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1 teaspoon cornstarch.
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1 egg, beaten.
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2 tablespoons unsalted butter.
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Optional: 2 tablespoons spiced rum.
# Steps to Follow:
01 -
Turn your oven to 350°F. Coat a baking dish with butter or non-stick spray.
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In a big bowl, whisk together eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
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Toss the bread chunks in the mixture until all pieces are soaked.
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Pour everything into the greased dish, then bake for about 35-40 minutes. Center should jiggle just a bit when done.
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Crack an egg into a bowl and whisk until frothy. Set it aside for later use.
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Pour eggnog, sugar, and cornstarch into a pot. Stir constantly on medium heat until it’s bubbling slightly.
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Carefully drizzle about a third of the warm mixture into your egg, whisking quickly to avoid scrambling.
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Add the egg mixture back to the pot. On low heat, keep stirring until it bubbles a bit.
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Take the pot off the heat and stir in butter. Add rum, if you want. Drizzle the warm sauce over your baked pudding before serving.
# Additional Notes:
01 -
A cozy dessert that mixes classic bread pudding with holiday eggnog.
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Can be baked in a 9x13 or an 8x11 inch dish.
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Use 5 extra minutes for smaller dishes.