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
Scale
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.
