Eggnog Bread Pudding Sauce
Ingredients:
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4 egg yolks
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1/3 cup granulated sugar
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1/2 cup half and half
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1/2 cup heavy cream
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1 tsp rum extract or 1 tbsp rum
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Pinch nutmeg
Directions:
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In a heat-resistant bowl, beat egg yolks with sugar until thick.
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Add the cream and half-n-half.
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Cook in a double boiler until thick. Stir while cooking but do not let it come to a boil.
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Remove from heat and let cool for a few minutes before adding rum and a dash of nutmeg.
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Store in the refrigerator until ready to use.
Ingredients
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1 loaf stale challah or brioche bread, cut into 1-in pieces (1 lb, about 13-14 cups total)
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6 cups eggnog, at room temperature
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6 large eggs, at room temperature
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1/2 cup white granulated sugar
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2 tbsp vanilla extract
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1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/2 tsp salt
Directions
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Preheat oven to 350°F.
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Grease a 13 x 9 inch baking dish with butter or cooking spray.
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In a large mixing bowl, stir together the sugar, vanilla, and spices. Then whisk in the eggs and gradually add the eggnog.
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Place the bread cubes into the prepared baking dish. Pour the custard over the bread cubes and gently toss to combine.
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Use a spoon or spatula to gently press down the bread, so it’s mostly covered and saturated. Cover with foil and let sit for 30 minutes.
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Remove the foil and bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean.
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Let the bread pudding stand 20 to 30 minutes before serving.
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If desired, dust with powdered sugar and serve with eggnog sauce (recipe below), ice cream, or whipped cream. For a festive touch, sprinkle with fresh pomegranate seeds. Enjoy!
Serves 10
Eggnog Bread Pudding
Creamy eggnog and tender bread come together in this joyful dessert — simple, satisfying, and oh-so-ʻono. It’s a little taste of holiday magic, perfect for sharing with those who make life sweet.
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