If, like me, you love the taste of egg nog but your stomach can’t really stand the richness of it as a drink, you are absolutely going to love my eggnog bread pudding recipe.
Sweet enough to be a dessert (especially with the vanilla sauce) or simple enough for a weekend breakfast (just dust with some powdered sugar), this is a great way to use up that leftover egg nog (or if you are an egg-nog-aholic, you can always make my easy egg nog recipe and have it year-round).
One of the keys to my eggnog bread pudding recipe is the bread. Growing up, my mother always made homemade challah bread and used it for making french toast, bread puddings and more. I am lucky that I can usually find challah at the grocery store (until I start making it myself), so that is what I use. If you can’t find or make challah bread, you can always use French bread or, in a pinch, even just “regular” bread!
If what you want is a nice custard-like bread pudding, you will want to make sure that, once you combine your ingredients, you let the liquid really soak in to the bread. I mix it up in a large bowl and let it sit for about 15 minutes, stirring/tossing the bread every few minutes. Once there is very little liquid sitting in the bottom of the bowl, you are ready to spoon them in to the ramekins.
I like making these in ramekins so that it makes for a pretty presentation, but you can always just bake it in a 9″x13″ baking dish. If you make it in a baking dish, you will just need to add a few minutes to the cooking time to make sure that the center is completely set.
Look how pretty they puff up in the oven! After they cool, they will collapse a bit….but that is fine!
To serve them, you can just dust them with some powdered sugar
Or you can go completely decadent and top them with some homemade vanilla sauce!
Scroll down for the recipe!
- 1 loaf (1 lb) challah bread, cut in to cubes
- 8 eggs, beaten
- 2½ cups half & half
- 1½ cups eggnog (store-bought or you can make your own eggnog)
- 1 cup sugar
- ¼ cup brown sugar
- ½ tsp nutmeg
- dash of salt
- 2 Tbsp dark rum (or 3 Tbsp rum extract)
- 1 tsp vanilla extract
- 1½ cups golden raisins
- ½ cup butter
- ½ cup sugar
- ½ cup firmly packed brown sugar
- ½ cup heavy whipping cream
- 1 Tbsp vanilla
- Preheat oven to 350 F. Butter 8 ramekins or a 9"x13" baking dish
- Place cubed bread in a large bowl
- In another bowl, whisk together all other ingredients except the raisins. Pour mixture over bread cubes and stir to combine.
- Add raisins and stir well.
- Allow mixture to sit for 10 - 15 minutes, stirring often until most of the liquid is absorbed in the to bread.
- Spoon mixture in to prepared ramekins or baking dish. Place ramekins (or baking dish) on a cookie sheet and place in the oven.
- Cook for about 40 - 45 minutes (50 - 55 minutes if using a baking dish) until pudding is completely set and starting to brown on the top.
- Remove from oven and allow to cool.
- Top with powdered sugar or vanilla sauce
- Combine all ingredients except vanilla in saucepan or non-stick skillet.
- Cook over medium heat, stirring often, 5-8 minutes or until mixture thickens and comes to a full boil
- Stir in vanilla
- Cool slightly and pour over bread puddings