Eggnog Bread Pudding Recipe with a scoop of vanilla ice cream drizzled with rum sauce.
Breakfast,  Dessert,  Recipes

Eggnog Bread Pudding

Eggnog Bread Pudding with a Rum Sauce Recipe is a great holiday treat made with stale hard dough bread and cranberries with a beautiful spiced egg custard served with a beautiful rum sauce.

Regular Bread Pudding was already delicious but with the eggnog and the rum, it brings it to a whole new level.

Plus, with the rum sauce on top, Oh Yes. Yes we Jamaicans loves to put a splash of rum into anything we are baking.

I think it gives it a extra kick of deliciousness that makes you want a second piece.

This Eggnog Bread Pudding is perfect for breakfast on Christmas Day with powdered sugar on top.

Or a great dessert for New Years Day served with a scoop of vanilla ice cream and of course rum sauce drizzled on top.

A slice of eggnog bread pudding with a glass of eggnog.

How to stale a fresh bread for Eggnog Bread Pudding

There are two ways to stale a fresh loaf of bread.

If you just bought a fresh loaf of bread then any one of the methods below will work for you.

The first way is to cut the bread into1/2 to 1 inch cubes and place them on a baking sheet in a single layer. Leave it out on the counter top overnight.

Another way is to cut the bread into 1/2 to 1 inch cubes. Place the bread cubes in a single layer on a baking sheet and bake at 250 degrees for about 10 minutes.

The staler the bread, less moisture in it. Using stale bread helps the bread to absorb more of the liquid/custard.

What kind of bread to use for this Eggnog Bread Pudding

Hard dough bread used for eggnog bread pudding.

The best type of bread to use for a great bread pudding is a sturdy bread that can hold up the egg custard.

Since I am a Jamaican, I used a loaf of white hard dough bread for this Eggnog Bread Pudding Recipe.

However, you can use any of these bread for your bread pudding:

  • Brioche
  • French Bread
  • Challah

Can you freeze Eggnog Bread Pudding

Eggnog Bread Pudding with a scoop of vanilla ice cream on top drizzled with rum sauce.

Yes, you can freeze this Eggnog Bread Pudding.

However, do not add any of the rum sauce or any other sauce over the bread pudding before freezing it.

Adding any type of sauce to the bread pudding will cause it to become very soggy when it is thawed out.

How do you make Eggnog Bread Pudding from scratch

Firstly, prepare the bread to become stale.

Cutting bread cubes from the hard dough bread to make eggnog bread pudding.
Bread cubes on baking sheet overnight to get stale.

Secondly, in a large bowl, whisk the eggs until they are well beaten. Add all the other ingredients and mix together. Then add the bread cubes.

Whisking the eggs.
Adding the brown sugar, nutmeg, cinnamon powder and salt to the well beaten eggs.
Adding the allspice, ginger, eggnog and vanilla extract.
Adding the cranberries, melted butter, white rum and bread cubes.

Thirdly, gently toss the bread cubes into the egg custard and let it sit for about 15 minutes to soak up the egg custard.

Tossing the bread cubes in the eggnog mixture.
Soaking the bread cubes in the eggnog mixture for 15 minutes.

Fourthly, pour the mixture into the greased baking pan. Use a spatula to press down the mixture.

Pouring the bread soaked in the eggnog mixture in the greased baking pan.

Finally, bake 60 minutes covered with aluminum foil paper at 350 degrees Fahrenheit. Then for about 15 to 20 minutes uncovered or until a dinner knife is inserted in the middle and it comes out clean.

Serve with a scoop of vanilla ice cream or sprinkle some powdered sugar on top with the rum sauce.

Eggnog Bread Pudding with a slice on a white plate.

How to make Rum Sauce for the Eggnog Bread Pudding

In a saucepan on medium heat, add the heavy cream, brown sugar, unsalted butter, cinnamon powder and a pinch of salt.

Whisk together until it comes to a boil. Remove from heat and add the vanilla extract and rum.

Let it cool and when you are ready to serve, drizzle over eggnog bread pudding.

Making the rum sauce for the eggnog bread pudding.

Eggnog Bread Pudding Recipe

Ingredients for Eggnog Bread Pudding

  • 1 1/2lb hard dough bread
  • 4 Tablespoon Unsalted Butter, melted
  • 1/3 cup Brown Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/4 teaspoon Ground Ginger
  • 5 large Eggs, beaten well
  • 4 cups Eggnog
  • 1/2 cup dried sweetened Cranberries
  • 1 Tablespoon Vanilla Extract
  • 1/4 cup White or Dark Rum

Ingredients for Rum Sauce

  • 1/4 cup Heavy Cream
  • 1/2 cup Brown Sugar
  • 4 Tablespoon Unsalted Butter
  • 1/2 teaspoon Ground Cinnamon Powder
  • Pinch of Salt (optional)
  • 1 teaspoon Vanilla Extract
  • 2 to 3 Tablespoon white or dark Rum

Instructions

Making the Eggnog Bread Pudding

  1. Prepare bread to become stale by either cutting it in cubes on a baking sheet and leaving it out over night or put the bread cubes on a baking sheet into the oven and bake for 10 minutes at 250 degrees Fahrenheit.
  2. Preheat oven to 350 degrees Fahrenheit. Grease a 13 x 9 inch baking pan with butter. Set aside for later.
  3. In a large bowl, whisk together the eggs until they are well beaten. Then add the brown sugar, nutmeg, cinnamon powder, salt, allspice, ground ginger, eggnog, vanilla extract, dried sweetened cranberries, melted butter, white rum and whisk together. Then add the bread cubes.
  4. Gently toss the bread cubes in the egg custard, until fully combined. Let it sit for about 15 minutes to soak up the egg custard.
  5. Pour the mixture into the prepared baking pan. Gently press down with a spatula.
  6. Bake for about 60 minutes covered with aluminum foil paper and then uncovered for about 15 to 20 minutes or until a dinner knife is inserted in the middle and it comes out clean.
  7. Remove from the oven and let it cool for about 10 minutes.
  8. Serve with a scoop of vanilla ice cream or powdered sugar on top, drizzle some rum sauce and enjoy.

Making the Rum Sauce

  1. In a medium sauce pan, add the heavy cream, brown sugar, unsalted butter, cinnamon powder and a pinch of salt on medium heat. Whisk together.
  2. Let it come to a boil and then remove from the heat.
  3. Add the rum and vanilla extract and whisk together.
  4. Allow to cool for about 15 minutes.
  5. Drizzle over the bread pudding and enjoy.
Eggnog Bread Pudding and a scoop of vanilla ice cream drizzle with Rum sauce.

Notes:

  • I choose to cover the mixture with aluminum foil paper to bake for 60 minutes to prevent the eggnog bread pudding from getting brown on the top too fast.

Please let me know what you think about this Eggnog Bread Pudding with a Rum Sauce in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love always, as you carry on, on your YouNique Journey!

Eggnog Bread Pudding Recipe with a scoop of vanilla ice cream drizzled with rum sauce.

Eggnog Bread Pudding

Yield: 12 Servings
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Eggnog Bread Pudding with a Rum Sauce Recipe is a great holiday treat made with stale hard dough bread and cranberries with a beautiful spiced egg custard served with a beautiful rum sauce.

Ingredients

Ingredients for Eggnog Bread Pudding

  • 1 1/2lb hard dough bread
  • 4 Tablespoon Unsalted Butter, melted
  • 1/3 cup Brown Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/4 teaspoon Ground Ginger
  • 5 large Eggs, beaten well
  • 4 cups Eggnog
  • 1/2 cup dried sweetened Cranberries
  • 1 Tablespoon Vanilla Extract
  • 1/4 cup White or Dark Rum

Ingredients for Rum Sauce

  • 1/4 cup Heavy Cream
  • 1/2 cup Brown Sugar
  • 4 Tablespoon Unsalted Butter
  • 1/2 teaspoon Ground Cinnamon Powder
  • Pinch of Salt (optional)
  • 1 teaspoon Vanilla Extract
  • 2 to 3 Tablespoon white or dark Rum

Instructions

Making the Eggnog Bread Pudding

  1. Prepare bread to become stale by either cutting it in cubes on a baking sheet and leaving it out over night or put the bread cubes on a baking sheet into the oven and bake for 10 minutes at 250 degrees Fahrenheit.
  2. Preheat oven to 350 degrees Fahrenheit. Grease a 13 x 9 inch baking pan with butter. Set aside for later.
  3. In a large bowl, whisk together the eggs until they are well beaten. Then add the brown sugar, nutmeg, cinnamon powder, salt, allspice, ground ginger, eggnog, vanilla extract, dried sweetened cranberries, melted butter, white rum and whisk together. Then add the bread cubes.
  4. Gently toss the bread cubes in the egg custard, until fully combined. Let it sit for about 15 minutes to soak up the egg custard.
  5. Pour the mixture into the prepared baking pan. Gently press down with a spatula.
  6. Bake for about 60 minutes covered with aluminum foil paper and then uncovered for about 15 to 20 minutes or until a dinner knife is inserted in the middle and it comes out clean.
  7. Remove from the oven and let it cool for about 10 minutes.
  8. Serve with a scoop of vanilla ice cream or powdered sugar on top, drizzle some rum sauce and enjoy.


Making the Rum Sauce

  1. In a medium sauce pan, add the heavy cream, brown sugar, unsalted butter, cinnamon powder and a pinch of salt on medium heat. Whisk together.
  2. Let it come to a boil and then remove from the heat.
  3. Add the rum and vanilla extract and whisk together.
  4. Allow to cool for about 15 minutes.
  5. Drizzle over the bread pudding and enjoy.

Notes

  • I choose to cover the mixture with aluminum foil paper to bake for 60 minutes to prevent the eggnog bread pudding from getting brown on the top too fast.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 153mgSodium: 270mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 8g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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