EGGNOG BREAD PUDDING FOR BRUNCH

HAPPY NEW YEAR’S EVE!

Wow, this year really sped by very quickly, as did the Christmas season. We have just returned from a wonderful left-coast to right-coast trip to Washington, DC…

where we spent the holidays at the home of our son and daughter-in-law.

The torch has been passed as a new generation of our family hosts Christmas. This makes it possible for our grandchildren to enjoy Christmas morning in their own home.

We flew into our nation’s capitol on Christmas Eve…

just in time to enjoy an Italian style Christmas Eve dinner of delicious lasagna.

Then, on Sunday morning we attended the Baptism of our grandson…

held in this beautiful Georgetown cathedral.  Just like his sister the previous year, our Grandson wore a Baptismal gown fashioned from his mother’s wedding gown.

Returning home after the Baptism a beautiful brunch was served.

My contribution to the affair was Eggnog Bread Pudding.

For years I have been preparing a much loved recipe for Bread Pudding with Whiskey Sauce that my family loves.  I decided that the same recipe made with eggnog instead of heavy cream might be delicious and more apropos for the holiday season.  It’s very much like French Toast, so I thought why not serve Eggnog Bread Pudding for Brunch?  Turns out it was a good decision, as everyone raved about it.  While eggnog is still in the stores, it might also make a delicious dish to serve for brunch on New Year’s Day. So, here is how I made it.

Start by preparing a 9″ x 13″ baking dish and preheating your oven to 350º F.

Next, cube 2 sticks of butter (1 Cup). Add the butter to the bowl of your standing mixer and pour in 2 cups granulated sugar.  Mix until light and fluffy.

In a separate medium sized mixing bowl, add 10 eggs.  Using a whisk, beat the eggs.  Then add 4 cups of eggnog to the beaten eggs.

To the eggs add 2 tablespoons vanilla extract, a pinch of salt and a pinch of nutmeg.

Using the whisk, mix to combine.

Now add the egg mixture to the creamed butter and sugar. With your mixer on the lowest speed, mix to combine, scraping down the sides of the bowl with a rubber spatula.

Next, you will need 2 loaves of French bread.  Cut off the heels and discard or save them for another use.

Slice the bread into 1″ slices, then cut the slices down the middle and into 1 inch cubes. Place the cubed bread into a large mixing bowl.

Pour the eggnog/egg/butter & sugar mixture over the bread cubes and gently fold to thoroughly coat all the bread with the liquid.

Pour into prepared pan.  Set pan in a larger pan filled with water to 1/2 inch from the top.  Bake for 45 to 50 minutes until the custard is set and the top is golden brown.

What makes my regular Bread Pudding recipe extra delicious is the addition of a whiskey sauce. For this Eggnog Bread Pudding, I decided on a rum sauce instead, since rum is typically added to eggnog.  Here is how to make the sauce…

In a small saucepan add:

1 Cup Granulated Sugar

1 Cup Water

1 Cinnamon Stick

1 Tablespoon Butter

1/2 Teaspoon Cornstarch

Using a whisk, mix well to incorporate the cornstarch. Bring to a boil, then simmer, stirring until the sauce becomes clear and begins to thicken, although it will still be thin.  Remove from the stove and discard the cinnamon stick. Then add:

1/4 Cup Dark Rum

Mix to combine and serve warm with the hot-out-the-oven Eggnog Bread Pudding.

So there you have it: EGGNOG BREAD PUDDING FOR BRUNCH

You might also like to read the post I wrote about the baptism of my Granddaughter here: A Beautiful Baptismal Brunch. 

ENJOY!

EGGNOG BREAD PUDDING FOR BRUNCH

 

Print

Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

This wonderful Eggnog Bread Pudding is delicious for breakfast but can also be enjoyed as a dessert.

Author: Celia Becker @ www.AfterOrangeCounty.com

Serves: 12

Ingredients

• For The Bread Pudding
• 2 Sticks Butter (1 Cup)
• 2 Cups Granulated Sugar
• 10 Eggs
• 4 Cups Eggnog
• 2 Tablespoons Vanilla Extract
• Pinch of Salt
• Pinch of Nutmeg
• 2 Loaves French Bread
• For The Rum Sauce
• 1 Cup Granulated Sugar
• 1 Cup Water
• 1 Cinnamon Stick
• 1 Tablespoon Butter
• ½ Teaspoon Cornstarch
• ¼ Cup Dark Rum

Instructions

1. To Prepare The Bread Pudding
2. Prepare a 9" x 13" baking dish.
3. Preheat oven to 350º F.
4. Cube 2 sticks of butter (1 Cup) and add to the bowl of your standing mixer.
5. Pour in granulated sugar. Mix until light and fluffy.
6. In a separate medium sized mixing bowl add eggs. Using a whisk, beat the eggs.
7. Add 4 cups of eggnog to the beaten eggs.
8. To the eggs add the vanilla extract, salt and nutmeg. Using the whisk, mix to combine.
9. Add the egg mixture to the creamed butter and sugar.
10. With mixer on lowest speed, mix to combine, scraping down the sides of the bowl with a rubber spatula.
11. Cut off the heels of the French bread and discard or save for another use.
12. Slice the bread into 1" slices, then cut the slices down the middle and into 1 inch cubes.
13. Place the cubed bread into a large mixing bowl.
14. Pour the eggnog/egg/butter & sugar mixture over the bread cubes and gently fold to thoroughly coat all the bread with the liquid.
15. Pour into prepared pan. Set pan in a larger pan filled with water to ½ inch from the top.
16. Bake for 45 to 50 minutes until the custard is set and top is golden brown.
17. To Prepare The Rum Sauce
18. Add all of the sauce ingredients, except the rum, to a small saucepan.
19. Using a whisk, mix well to incorporate the cornstarch.
20. Bring to a boil, then simmer, stirring until the sauce becomes clear and begins to thicken, although it will still be thin.
21. Remove from the stove and discard the cinnamon stick. Add the rum. Mix to combine.
22. Spoon warm Eggnog Bread Pudding into bowls. Pour desired amount of warm sauce over pudding and enjoy!

Notes

This wonderful recipe can be enjoyed year round. If eggnog is out of season, use heavy whipping cream in its place.

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