Eggnog Bread Pudding Is Dessert You Can Eat for Breakfast
Yields: 10-12 servings
Prep Time: 20 mins
Total Time: 1 hour 40 mins
Ingredients
Bread Pudding
1 tsp.
butter
1 1/4 lb.
challah or brioche bread, cut into 1-in. pieces
1 c.
golden raisins
2 1/2 c.
eggnog
1 c.
whole milk
6
large eggs
1 c.
granulated sugar
3 tbsp.
dark rum
1 tbsp.
vanilla extract
1 1/2 tsp.
cinnamon
3/4 tsp.
kosher salt
1/2 tsp.
nutmeg
Berries, for serving
Spiced Topping
1/4 c.
turbinado sugar
1 tsp.
cinnamon
1/2 tsp.
nutmeg
Rum-Butter Syrup
3/4 c.
maple syrup
2 tbsp.
unsalted butter
1/4 tsp.
kosher salt
2 tbsp.
dark rum
Directions
For the bread pudding: Grease a 13-by-9-inch baking dish with butter. Toss together the bread cubes and raisins in the prepared dish; spread into an even layer and set aside.
Whisk together the eggnog, milk, eggs, sugar, rum, vanilla, cinnamon, salt, and nutmeg in a large bowl. Pour the eggnog mixture evenly over the bread cubes. Cover and chill at least 8 hours or up to overnight.
Preheat the oven to 350°F. Remove the bread pudding from the refrigerator and let it stand at room temperature while the oven preheats.
For the spiced topping: Stir together the turbinado sugar, cinnamon and nutmeg in a small bowl. Uncover the bread pudding and sprinkle with the spiced topping.
Bake the bread pudding in the preheated oven until golden brown and set, 1 hour 5 minutes to 1 hour 15 minutes, tenting with foil after 30 minutes if it starts to look too brown. Transfer the pan to a wire rack to cool for 10 minutes.
Meanwhile, make the rum-butter syrup: Combine the maple syrup, butter, and salt in a small saucepan. Bring to a simmer over medium, stirring occasionally, until the butter melts, about 3 minutes. Remove from the heat and stir in the rum. Serve the hot syrup and berries with the bread pudding.
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