If you’re craving a cozy, festive dessert that feels like a warm hug in every bite, let me introduce you to a true holiday star: the Eggnog Bread Pudding with Brown Butter Rum Sauce Recipe. This dish transforms simple, humble ingredients into a luscious custard-soaked brioche base, draped in a decadently spiced rum sauce made with nutty brown butter. Imagine tender chunks of bread absorbing the creamy richness of eggnog, enhanced by just the right touch of vanilla and rum to create a dreamy, indulgent treat that’s perfect for sharing at any winter gathering or a quiet night in. It’s comfort food elevated with elegance, where every forkful feels like a celebration.
Ingredients You’ll Need
The beauty of the Eggnog Bread Pudding with Brown Butter Rum Sauce Recipe is how straightforward, wholesome ingredients come together to create something truly magical. Each component plays a key role in balancing flavors and textures, from the buttery bread to the creamy custard and the fragrant, sweet-spiced sauce.
- Cooking spray: Essential for greasing your baking dish to prevent sticking and ensure an easy cleanup.
- Brioche loaf (stale, cut into 1½-inch chunks): Its rich, buttery texture soaks up the custard perfectly without disintegrating.
- Eggnog (full-fat): This is the soul of the pudding, infusing it with creamy holiday spice flavors.
- Evaporated milk: Adds creaminess and depth to the custard without being too heavy.
- Large eggs (beaten): Bind everything together and create that luscious custard texture.
- Salted butter (melted): Adds richness and flavor right into the custard mix.
- Granulated sugar: Sweetness to balance the savoriness of the bread and custard.
- Pure vanilla extract: Brings warm, aromatic notes that lift the entire dish.
- Dark rum (optional): Adds a boozy warmth that deepens the overall flavor.
- Pecan halves (roughly chopped): For a delightful crunchy contrast and nutty richness on top.
- Salted butter (cut into cubes for sauce): The foundation for the nutty brown butter rum sauce.
- All-purpose flour: Helps thicken the luscious sauce to perfection.
- Brown sugar (preferably dark): Contributes a caramel-like sweetness to the sauce.
- Freshly grated nutmeg: Adds just the right touch of holiday spice and fragrance.
- Additional eggnog and rum for the sauce: Reinforces the signature flavors and brings the sauce to life.
How to Make Eggnog Bread Pudding with Brown Butter Rum Sauce Recipe
Step 1: Prepare the Bread Base
Start by greasing an 8×8 baking dish generously with cooking spray or butter to keep the pudding from sticking. Then, take your stale brioche and cut it into 1½-inch chunks. These cubes are perfect for soaking up all the custard without turning mushy. Place the chunks into the dish and gently press down so they fit snugly and no fluffy gaps remain—this helps the custard saturate evenly.
Step 2: Make the Custard
In a medium saucepan over medium heat, combine the eggnog, evaporated milk, beaten eggs, melted butter, and granulated sugar. Whisk constantly to blend all the ingredients smoothly and gently warm the mixture. This careful stirring prevents the eggs from scrambling while allowing everything to meld beautifully.
Step 3: Thicken and Flavor the Custard
Keep cooking the custard for about 10 more minutes, whisking frequently so it thickens slightly—it should coat the back of a spoon without turning too thick. After removing it from the heat, stir in the pure vanilla extract and dark rum (if using) to add layers of warm, fragrant flavor that sing holiday cheer in every bite.
Step 4: Soak the Bread
Pour the still-warm custard gently over the brioche chunks, making sure each piece gets saturated well. Press them down lightly with a spoon to encourage all the bread to absorb the liquid. For best results, let the dish sit for at least 30 minutes or better yet, overnight, allowing the bread to soak up a heavenly custard infusion.
Step 5: Preheat and Prepare to Bake
When you’re ready, preheat your oven to 350°F. Just before baking, sprinkle the roughly chopped pecan halves on top of the pudding to add that irresistible nutty crunch that complements the soft custard perfectly.
Step 6: Bake and Make the Brown Butter Rum Sauce
Bake the bread pudding for about 45 minutes. Keep an eye on it and if the top starts to brown too much, cover loosely with foil to protect it. While baking, you can prepare the signature sauce by melting the butter in a pan until it turns golden brown and smells nutty. Stir in the flour, brown sugar, eggnog, freshly grated nutmeg, and more dark rum to create a glossy, fragrant sauce that’s the perfect companion to your warm pudding.
How to Serve Eggnog Bread Pudding with Brown Butter Rum Sauce Recipe
Garnishes
A dusting of powdered sugar or a light sprinkle of cinnamon on top of the pudding adds a festive touch. For extra indulgence, a dollop of freshly whipped cream or a scoop of vanilla ice cream elevates every bite and balances the rich sauce beautifully.
Side Dishes
This eggnog bread pudding shines as a standalone dessert but can also be paired with fresh winter fruits such as spiced poached pears or caramelized apples to add a bright, fresh contrast. A simple cup of hot coffee or spiced tea makes a perfect match for sipping alongside.
Creative Ways to Present
Serve individual portions in cute ramekins for an elegant touch at dinner parties or family gatherings. Drizzle the warm brown butter rum sauce tableside for a little extra drama and wow-factor that guests will love. You could even add a sprinkle of toasted coconut flakes or a few more chopped pecans on top for texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Eggnog Bread Pudding with Brown Butter Rum Sauce Recipe covered tightly in the refrigerator for up to 3 days. This allows the flavors to deepen a bit more, and it reheats wonderfully.
Freezing
If you want to save some for later, the bread pudding freezes well. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating gently.
Reheating
To enjoy leftovers, reheat the pudding in a 325°F oven until warmed through, about 15–20 minutes covered with foil to keep moisture in. You can also microwave individual portions if you’re short on time, just watch carefully to avoid drying it out. Warm the brown butter rum sauce separately and pour over just before serving for that fresh-from-the-oven experience.
FAQs
Can I use bread other than brioche for this recipe?
Absolutely! While brioche is ideal because of its buttery richness and soft texture, challah, French bread, or even a sturdy sandwich bread can work well, especially if slightly stale. The key is to use bread that soaks up custard without turning to mush.
Is the rum necessary in the bread pudding and sauce?
Rum adds a lovely warmth and depth of flavor, but it is optional. You can omit rum and increase vanilla extract slightly for a delicious non-alcoholic version that still feels festive and rich.
Can I prepare the pudding ahead and bake it later?
Yes! One of the best parts about this Eggnog Bread Pudding with Brown Butter Rum Sauce Recipe is that it actually tastes better after soaking overnight. Just cover it tightly and refrigerate, then bake when ready. The custard will have infused the bread deeply.
How do I make the brown butter without burning it?
Keep a close eye on the butter as it melts over medium heat. Swirl the pan gently and watch for the golden brown color and nutty aroma. Remove from heat immediately once it reaches this stage to avoid burning.
Can I make this recipe vegan or dairy-free?
It would require substitutions such as plant-based milk (coconut, almond), vegan butter, and flax or chia eggs for binding. Keep in mind the texture and flavor will change, but with some experimentation, you can create a delicious alternative.
Final Thoughts
Trust me when I say the Eggnog Bread Pudding with Brown Butter Rum Sauce Recipe is a must-try for anyone who loves comfort food with a festive twist. It’s soulful, rich, and so satisfying, perfect for sharing with loved ones or savoring on your own with a cozy blanket. Once you try it, this charming dish will surely become a cherished favorite in your holiday dessert rotation. So go ahead, gather your ingredients, and treat yourself—holiday magic awaits in every spoonful!
Print
Eggnog Bread Pudding with Brown Butter Rum Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 0 minutes (plus soaking time)
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Eggnog Bread Pudding recipe transforms brioche into a rich, custardy dessert infused with the warm flavors of eggnog, rum, and vanilla. Topped with toasted pecans and accompanied by a decadent brown butter rum sauce, this comforting holiday treat is perfect for festive gatherings or cozy nights in.
Ingredients
Bread Pudding
- Cooking spray
- 1 loaf brioche (or challah, French bread, or sandwich bread, stale, cut into 1½-inch chunks)
- 1½ cups eggnog (full-fat)
- ½ cup evaporated milk
- 3 large eggs (beaten)
- ½ cup salted butter (1 stick, melted)
- ½ cup granulated sugar
- 2 tsp pure vanilla extract
- 2 tsp dark rum (optional)
- ½ cup pecan halves (roughly chopped)
Brown Butter Rum Sauce
- 4 tbsp salted butter (cut into cubes)
- 2 tbsp all-purpose flour
- â…“ cup brown sugar (preferably dark brown)
- 1½ cups eggnog
- ¼ tsp freshly grated nutmeg (or ground nutmeg)
- ¼ cup dark rum (optional; if omitting rum, add 1 tsp vanilla extract)
Instructions
- Prepare Baking Dish: Grease an 8×8-inch baking dish with cooking spray or butter. Cut stale brioche into 1½-inch chunks and place them evenly into the baking dish, pressing gently to fill gaps.
- Heat Custard Mixture: In a medium saucepan over medium heat, combine eggnog, evaporated milk, beaten eggs, melted butter, and granulated sugar. Whisk constantly to prevent curdling.
- Thicken Custard: Continue cooking the mixture for about 10 minutes, whisking frequently until it slightly thickens. Remove from heat and stir in vanilla extract and dark rum, if using.
- Soak Bread: Pour the warm custard gently over the brioche chunks in the baking dish. Make sure each piece is saturated by pressing down lightly with a spoon. Let the mixture soak for at least 30 minutes or refrigerate overnight.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- Add Pecans: Sprinkle the chopped pecan halves evenly on top of the soaked bread pudding.
- Bake Bread Pudding: Bake in the preheated oven for 45 minutes. If the top begins to overly brown, cover loosely with foil halfway through baking to prevent burning.
- Make Brown Butter Rum Sauce: While the pudding bakes, prepare the sauce by melting the 4 tablespoons of butter in a saucepan until browned. Whisk in flour until smooth, then add brown sugar, eggnog, and nutmeg. Cook until thickened. Stir in dark rum or vanilla extract if rum is omitted. Serve sauce warm over the bread pudding.
Notes
- Using stale brioche or any similar bread helps absorb the custard better without becoming too soggy.
- The rum is optional but adds a warm depth of flavor; you can omit it to keep the dish alcohol-free and add extra vanilla instead.
- Allowing the bread pudding to soak overnight improves texture and flavor absorption.
- Cover the pudding with foil if it browns too quickly during baking to prevent burning.
- The brown butter rum sauce enhances the rich eggnog flavor and makes the dessert extra indulgent.
