Eggnog Bread Pudding Rum Sauce

This eggnog bread pudding delivers pure holiday comfort in every bite with pillowy eggnog soaked brioche and a creamy cloud of warm rum sauce. It is a crowdpleaser for festive gatherings or a cozy treat for chilly nights.

I first made this for a Christmas brunch potluck and it was the first dish to disappear. My family always requests it now and even noneggnog fans rave about it.

Ingredients

• Brioche or challah bread cubes: choose day old for the best texture it soaks the custard without getting mushy
• Eggnog: brings rich holiday flavor and creates the iconic creamy texture
• Large eggs: ensure a velvety custard and help the pudding set
• Granulated sugar: balances spice and sweetness
• Whole milk: keeps the pudding tender and moist
• Vanilla extract: lifts all the warm flavors
• Ground nutmeg and cinnamon: add classic eggnog spice always use fresh spices for the best aroma
• Golden raisins: lend gentle sweetness and pops of texture optional but highly recommended
• Unsalted butter: melted and drizzled for a glossy golden finish
• For the rum sauce
• Granulated sugar and unsalted butter: create the base for a smooth sauce
• Heavy cream: makes the sauce silky
• Dark rum: delivers rich flavor that pairs with the spices use good quality rum
• A pinch of salt: keeps everything balanced
• Vanilla extract: rounds out the sauce

Instructions

Prepare the Baking Dish:

Lightly grease a nine by thirteen inch baking dish with butter or spray to prevent sticking and create crisp edges

Build the Pudding Base:

Arrange the cubed brioche or challah in an even layer across the dish Make sure the bread is evenly spread and toss in golden raisins if you are using them

Mix the Custard:

In a large bowl whisk eggnog eggs sugar whole milk vanilla nutmeg and cinnamon until smoothly blended You want no streaks of egg left and the spices evenly distributed

Soak the Bread:

Pour the custard mixture evenly over the bread cubes Take time to press the bread down gently so each cube absorbs the eggnog custard Let it sit for about ten minutes This soaking ensures every bite is creamy

Add the Butter:

Drizzle the melted butter evenly over the top of the pudding This gives richness and that gorgeous baked finish

Bake:

Place the dish in the preheated oven Bake for forty to forty five minutes until the custard is set and the top is golden brown The center should no longer jiggle and a knife inserted in the middle comes out mostly clean

Make the Rum Sauce:

Just before the pudding is done set a small saucepan over medium heat Melt the sugar and butter together stirring until smooth Add the heavy cream dark rum vanilla and a pinch of salt Simmer while stirring for about five minutes until thickened the sauce should coat the back of a spoon

Serve:

Cut the bread pudding into generous servings While still warm drizzle each piece with plenty of rum sauce This step is what makes the dessert extra luscious

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The golden raisins are always my favorite addition each bite feels like a little surprise That touch of sweetness with the warm spices reminds me of my grandmother's holiday kitchen We always made this together while humming carols and sipping cocoa

Storage Tips

Eggnog bread pudding should be cooled completely before storing Transfer leftovers to an airtight container and refrigerate for up to four days For longer storage slices freeze well individually then wrap tightly and place in a freezer bag Thaw overnight in the refrigerator and reheat gently in the oven or microwave to keep the custard soft

Ingredient Substitutions

If you are out of brioche or challah try French bread or even slightly stale croissants Gluten free bread can be used for a different texture For a nonalcoholic version omit the rum in the sauce and add a little extra vanilla extract Instead of golden raisins dried cranberries or chopped dried apricots bring a slightly tart twist

Serving Suggestions

This comforting dessert shines on its own you can also take it over the top with a spoonful of softly whipped cream Dusting with powdered sugar just before serving gives a festive snowy finish For brunch presents beautifully with a fresh fruit salad or stewed apples

Cultural and Historical Context

Bread pudding has roots in English and French traditions where thrifty cooks transformed stale bread with custard and spice Eggnog itself is based on British posset bringing the two together turns simple ingredients into a showstopping American holiday treat I love that it is both humble and celebratory

Seasonal Adaptations

Use cardamom or allspice for a more wintry spice profile Swap in dried cherries or cranberries for a burst of tartness Try spiking the sauce with bourbon or brandy Panettone bread works great for an Italian spin on this dessert

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Serve warm with plenty of rum sauce and perhaps a dusting of powdered sugar for a sparkling finish. This treat keeps holiday spirits high every time!

Recipe FAQ

→ Can I use other bread types?

Yes, panettone or French bread are great substitutes for brioche or challah, adding unique flavors.

→ How do I make this alcohol-free?

Simply replace dark rum in the sauce with extra vanilla extract for a non-alcoholic version.

→ Is it okay to add nuts or other fruits?

Absolutely. Chopped nuts, dried cranberries, or other fruits can be added for texture and taste.

→ What’s the texture of the finished dish?

Expect a soft, custardy interior with a golden, slightly crisp top after baking.

→ Can this dessert be made ahead?

You can assemble and refrigerate before baking or rewarm slices later. The sauce can be made in advance too.

→ What can be served with this dish?

Try whipped cream, powdered sugar, or fresh berries for extra indulgence and contrast.