Description
A rich and creamy eggnog bread pudding topped with a glossy rum sauce, perfect for holiday celebrations or a weeknight treat.
Ingredients
Scale
- 450 g stale bread (10–12 cups, torn)
- 240 ml whole milk (1 cup)
- 240 ml heavy cream (1 cup)
- 4 large eggs (≈200 g total)
- 100 g granulated sugar (1/2 cup)
- 240 ml eggnog (1 cup)
- 10 ml vanilla extract (2 tsp)
- 2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp kosher salt
- 60 g unsalted butter (4 tbsp) for rum sauce
- 120 g brown sugar (1/2 cup packed) for rum sauce
- 60 ml heavy cream (1/4 cup) for rum sauce
- 30–45 ml dark rum (2–3 tbsp) for rum sauce
Instructions
- Tear the stale bread into 2–3 cm pieces and toast at 180°C (350°F) for 6–8 minutes.
- In a bowl, whisk the eggs and sugar until combined. Add the milk, cream, eggnog, vanilla, spices, and salt; mix until smooth.
- Place the toasted bread in a baking dish and pour the custard over it. Press gently and let sit for 10 minutes, then refrigerate for 20–30 minutes.
- Bake at 180°C (350°F) for 40–50 minutes until golden brown and an instant-read thermometer reads 74°C (165°F).
- Melt the butter in a saucepan, add the brown sugar, and stir for 2 minutes. Gradually whisk in the cream and simmer until slightly thickened. Stir in the rum.
- Let the pudding rest for 10 minutes before serving, spooning warm rum sauce over each slice.
Notes
Use stale or toasted bread for best texture. Make-ahead by assembling the pudding a day prior and refrigerating overnight.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1.8g
- Protein: 9g
- Cholesterol: 200mg