Description
Warm, boozy, and scented with nutmeg, this eggnog bread pudding with Rum Sauce is what the holidays taste like. Each slice is silky, balanced with a rum sauce that adds just the right hint of warmth.
Ingredients
Scale
- 400 g stale brioche or challah, cubed
- 720 ml whole eggnog
- 3 large eggs
- 2 large egg yolks
- 100 g granulated sugar
- 10 ml vanilla extract
- 1 tsp ground nutmeg
- 60 g unsalted butter
- 45–60 ml dark rum
- Optional: 120 g raisins or dried cherries
- ½ tsp kosher salt
Instructions
- Preheat the oven to 175°C (350°F). Cube and toast the bread for 6–8 minutes.
- Warm the eggnog and sugar over medium heat until dissolved and hot.
- Temper the eggs by whisking in hot eggnog slowly.
- Combine bread and custard; soak for 30–60 minutes.
- Bake covered with foil for 25 minutes, then uncovered for another 20–25 minutes.
- Make the rum sauce by melting butter and adding sugar and rum off heat.
- Serve warm, drizzling sauce over each portion.
Notes
For best results, let the pudding rest after baking for optimal texture. Optional ingredients like dried fruit can enhance flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 210mg