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Flavour Quest Recipes

Christmas Eggnog Bread Pudding with Vanilla Rum Sauce

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 40 minutes
Servings: 12
Ingredients Method

Ingredients
  

For the Bread Pudding
  • 10 cups day-old brioche or challah cut into 1-inch cubes
  • 4 large eggs
  • 3 cups prepared eggnog
  • ½ cup whole milk
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 3 tbsp unsalted butter melted
  • 2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup dried cranberries optional
  • ½ cup chopped toasted pecans optional
For the Vanilla Rum Sauce
  • ½ cup unsalted butter
  • ½ cup packed light brown sugar
  • ½ cup heavy cream
  • 1 tsp pure vanilla extract
  • 2 tbsp dark or spiced rum
  • Pinch of salt
For Garnish
  • Powdered sugar
  • Freshly grated nutmeg
  • Fresh cranberries and rosemary for presentation optional

Method
 

Prepare the oven.
  1. Preheat the oven to 350°F and generously butter a 9×13-inch baking dish.
Prepare the bread.
  1. Place the cubed brioche in the prepared baking dish. Sprinkle with dried cranberries and toasted pecans if using.
Make the custard.
  1. Whisk together the eggs, eggnog, milk, brown sugar, granulated sugar, melted butter, vanilla, cinnamon, nutmeg and salt until smooth.
Soak the bread.
  1. Pour the eggnog custard evenly over the bread. Gently press the cubes into the liquid and allow the mixture to stand for about 20 minutes so the bread can absorb the custard.
Bake until golden.
  1. Bake for 45–50 minutes, until the top is beautifully golden and the center is set but still tender.
Prepare the sauce.
  1. Melt the butter in a small saucepan. Add the brown sugar and heavy cream and cook gently, stirring until smooth and slightly thickened.
Finish the sauce.
  1. Remove from the heat and stir in the vanilla, rum and salt.
Rest the pudding.
  1. Allow the bread pudding to stand for about 10 minutes after baking.
Garnish and serve.
  1. Dust lightly with powdered sugar and freshly grated nutmeg, then serve warm with vanilla-rum sauce spooned over each portion