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My Cozy Holiday Eggnog Bread Pudding Recipe
I stumbled upon this recipe during one snowy December evening in my kitchen and it's become our family's most requested holiday dessert. The magic happens when soft bread soaks up all that creamy eggnog goodness and warm spices. Every time I make this pudding the whole house fills with the most incredible aroma. Trust me, once you drizzle that homemade eggnog sauce on top you'll understand why my kids start asking for this as soon as they spot eggnog in the stores.
Why This Recipe Works Every Time
I love how this dessert transforms day-old bread into something absolutely magical. The secret is letting that rich eggnog mixture really soak into each piece of bread. When it comes out of the oven all golden and puffy you'll swear you're in a fancy restaurant. Plus it makes the house smell like Christmas morning. I always make extra sauce because everyone always wants more.
What You'll Need
- Bread: Brioche, challah, French bread, or sliced white bread, preferably slightly stale for better absorption of the eggnog mixture.
- Eggnog: Store-bought or homemade, used in both the bread pudding and the sauce.
- Milk: Any variety works, including whole, skim, almond, or oat milk.
- Sugar: White or brown sugar enhances the sweetness in both the pudding and the sauce.
- Eggs: Large eggs for binding the pudding and thickening the sauce.
- Flavorings: Vanilla extract, ground cinnamon, ground nutmeg, salt, and optional spiced rum for depth.
- Butter: Adds richness to the eggnog sauce.
- Cornstarch: Thickens the sauce to the perfect custardy consistency.
Kitchen Magic Time
- Step 1: Prepare the Wet Ingredients
- Whisk together eggnog, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until well combined.
- Step 2: Mix in the Bread
- Gently fold in bread pieces, ensuring they are evenly coated with the mixture.
- Step 3: Bake to Perfection
- Pour the mixture into a greased baking dish and bake in a preheated oven until the top is golden and the center is slightly wiggly. Cover with foil if the top browns too quickly.
- Step 4: Make the Sauce
- Combine eggnog, sugar, and cornstarch in a saucepan, whisking constantly over medium heat until thickened. Temper one beaten egg with a third of the mixture before adding it back to the pan. Stir in butter and optional spiced rum.
- Step 5: Serve Warm
- Dust with powdered sugar and serve with warm eggnog sauce, whipped cream, or even vanilla ice cream.
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Serving Your Masterpiece
I love sprinkling a little powdered sugar over the top just before bringing it to the table. The warm eggnog sauce is an absolute must and a big dollop of fresh whipped cream makes everything even more special. Sometimes I serve it with vanilla ice cream for the kids or drizzle maple syrup over it when we have it for Christmas morning breakfast. Pure heaven.
Keeping It Fresh
If you're lucky enough to have leftovers they'll stay good in the fridge for about 4 days. Just pop individual portions in the microwave until warm and add a fresh splash of sauce. The texture stays amazing and somehow the flavors get even better the next day.
Mix Up Your Sauce Game
While my homemade eggnog sauce is always a crowd pleaser I sometimes switch things up depending on what I have in my pantry. A warm vanilla sauce is lovely or try my rum raisin sauce for something extra special. You really can't go wrong with warm caramel sauce either. Sometimes I make two different sauces and let everyone pick their favorite.
Common Questions About Cooking
- → Can I make this bread pudding ahead of time?
You can prepare the bread pudding up to a day ahead and reheat it before serving. The custard sauce is best made fresh, but can be gently rewarmed if needed.
- → What type of bread works best for this recipe?
Day-old bread works best as it soaks up more custard. French bread, brioche, or challah are excellent choices for their texture and ability to hold up in the pudding.
- → Can I make this recipe without alcohol?
Absolutely! The rum in the sauce is optional. You can skip it entirely or use a splash of vanilla extract instead for extra flavor.
- → How do I know when the bread pudding is done?
The pudding should be set but still have a slight wiggle in the center. A knife inserted into the middle should come out clean, though it might be moist.
- → Can I freeze leftover bread pudding?
Yes, you can freeze the bread pudding for up to 3 months. Wrap it well and thaw overnight in the fridge. The sauce should be made fresh when serving.