EGGNOG BREAD PUDDING FOR BRUNCH
 
Prep time
Cook time
Total time
 
This wonderful Eggnog Bread Pudding is delicious for breakfast but can also be enjoyed as a dessert.
Author:
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.
Recipe by After Orange County at https://afterorangecounty.com/2014/12/31/eggnog-bread-pudding-for-brunch/