Description
A delightful holiday dessert featuring creamy eggnog and aromatic spices, perfect for festive gatherings.
Ingredients
Scale
- 6 cups day-old brioche or challah bread, cubed
- 2 cups eggnog
- 4 large eggs
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp unsalted butter (for greasing)
- 1/2 cup unsalted butter (for rum sauce)
- 1 cup powdered sugar
- 2 tbsp dark rum
- 2 tbsp heavy cream
- Pinch of salt (for rum sauce)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with 2 tbsp of unsalted butter.
- Cube the day-old brioche or challah bread into 1-inch pieces.
- In a large bowl, whisk together eggnog, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
- Pour the custard mixture over the cubed bread and gently fold to coat. Let it soak for 15 to 20 minutes.
- Pour the mixture into the greased baking dish and spread evenly. Bake for 45 to 50 minutes until golden brown and set in the middle.
- To make the rum sauce, melt 1/2 cup butter in a saucepan, then stir in powdered sugar, rum, heavy cream, and a pinch of salt until smooth.
- Serve warm, drizzled with rum sauce.
Notes
For best results, use high-quality ingredients and allow the bread pudding to soak to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 150mg