Eggnog Bread Pudding
A comforting dessert that combines rich eggnog and soft bread, enveloped in warm spices for a festive treat.
Ingredients
Base Ingredients
- 8 slices sliced Italian bread Stale or day-old is best for absorption.
- 1/2 cup butter Melted, for greasing the pan and buttering the bread.
- 2 cups eggnog Creamy base that infuses festive flavors.
- 1 cup whole milk Enhances creaminess.
- 1/2 cup dark rum Adds depth; can be omitted.
- 1 cup sugar For sweetness and caramelization.
- 4 large eggs Binds and enriches the pudding.
Flavorings
- 1 teaspoon nutmeg Warm, spiced flavor.
- 1 teaspoon cinnamon Adds warmth and coziness.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/4 teaspoon salt Balances flavors.
Serving Garnish
- to taste whipped cream Optional topping.
- to taste extra nutmeg For garnish.
Instructions
Preparation
- Grease an 11x9 inch baking dish with melted butter.
- Slice the bread into 1 to 2 inch cubes and arrange in the prepared pan.
- Pour 1/2 cup melted butter evenly over the bread.
- In a large bowl, whisk together eggnog, milk, rum, sugar, eggs, nutmeg, cinnamon, vanilla, and salt until well combined.
- Pour the liquid over the bread, cover with plastic wrap, and refrigerate for one hour.
Cooking
- Preheat the oven to 350°F (175°C).
- Uncover the pudding and bake for 1 hour and 15 minutes, or until set. Tent with aluminum foil if it starts to brown too much.
Serving
- Allow the pudding to cool for 15 minutes, then slice and serve warm with whipped cream and a dusting of nutmeg.
Notes
For best results, use stale bread and allow sufficient time for soaking. Can be made ahead and stored in the refrigerator for up to three days. Suitable for freezing for up to three months.