Thursday, December 20, 2018

Eggnog Bread Pudding with Rum Caramel Sauce

If you've been looking for an easy-yet-impressive, decadent holiday themed dessert, Eggnog Bread Pudding is perfect for you! A rich, custardy bread pudding with a hint of spice. The boozy rum caramel sauce makes this an extra decadent holiday treat! It makes a fabulous dessert, but it would also be a great fit to serve at a Christmas brunch.

I just learned the other day that eggnog isn't a thing in the UK. In fact, it's mainly an American Christmas tradition, although it is widely available I'm Canada as well. Many of you may be wondering what it is. Well, it's a light, chilled custard redolent of nutmeg. It's also a vehicle for lots of delicious rum or bourbon. A fabulous starting point for a Christmas twist on bread pudding!

I based my pudding recipe on this recipe (, because I wanted a pudding with the same consistency as the ones I've eaten in New Orleans--not to mention a bread pudding that seems absolutely made to pair with booze--and made my own sauce.

Eggnog Bread Pudding with Rum Caramel Sauce

For the pudding:
8 ounces french bread, cubed
1 cup whole milk
1/2 cup sugar
1/2 cup heavy cream
2 jumbo eggs
1 jumbo egg yolk
2 Tablespoons rum
1/2 Tablespoon vanilla extract
1/2 teaspoon ground nutmeg

For the sauce:
1/2 cup sugar
1/2 cup brown sugar
1/2 stick butter
1/2 cup cream
1/2 teaspoon salt
1/2 Tablespoon vanilla extract
1/4 cup + 2 Tablespoons rum, divided

Grease an 8 x 8” baking dish. Mix all pudding ingredients except for bread. Lay bread in baking dish and pour mix evenly over bread. Toss to coat. Press bread down into an even layer. Cover and refrigerate for a minimum of 30 minutes and up to four hours. Preheat the oven to 350f. Fill a larger baking dish (13 x 9 or larger) with an inch of water. Place bread pudding in water bath and place both baking dishes in the oven. Bake covered for about 30 minutes, then uncovered for another 15 minutes.
In the last 15 minutes of bake time, make the sauce. In a small, heavy bottomed saucepan, combine sugars with 1/ 4 cup of the rum over low heat. Stir constantly until sugar has melted. Whisk in butter, then cream. Take sauce off of heat and whisk in vanilla, salt and remaining rum. Serve pudding warm topped with sauce, a sprinkling of cinnamon and whipped cream.

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