Eggnog Bread Pudding with Rum Sauce

We all have our favorite liqueurs and also the ones we dislike…
I have a long list of the ones I enjoy like Vodka, CC which stands for Canadian Club Whisky not carbon copy, Cognac – the best is Louis XIII 🤴, Limoncello, Grand Marnier, Aperol, Kahlúa, and it goes on. Now, the ones I tried so far and cannot stand are Gin, Pernod, Chartreuse and Absinthe.
 
David is pretty much like me except Rum is his preferred 💖 liqueur. He’s a serious rum drinker and although he pouts when I use his liquor, he truly enjoys the recipes that has some in it. There’s Chocolate Rum Snowballs, Baba au Rhum, Bananas Foster, Rum Balls, Caribbean Rum Mousse, Fruitcake, etc.
 
Another one that is totally out of this world is this fabulous Eggnog Bread Pudding with Rum Sauce! This is beyond OMG… it’s insanely scrumptious! With a lovely hot buttered rum sauce over eggnog brioche bread, this stunning dessert is perfect for the Holidays 🎄!
 
Although my husband will say that rum is the main component of this dish, bread is 🍞. Homemade or store-bought stale Brioche is what I prefer using but Challah, Hawaiian or French loaf are all great options! I mention in the video that my 3-day old loaf was still super moist so what I did is to let the cubes sit in the bowl for an hour to help dry them out.
 
The first “rum” usage in this recipe is when the dried cranberries are macerated in the liqueur. After it’s warmed up, the fruit is left in the rum for 30 minutes ⏰, enough time to absorb it and plump up, before being transferred to a bowl. There will be some leftover rum that is reserved for later…
 
When making the custard, it’s important to not bring the eggnog mixture to a simmer but simply warm it up. Make sure that the butter 🧈 is melted and the sugar is dissolved before tempering the eggs. If you let it simmer, it’s okay but you’ll have to let it sit to cool off.
 
When the eggs 🥚 are tempered and added to the eggnog mix saucepan, the leftover rum used to rehydrate the dried cranberries, vanilla extract and nutmeg are joining the pool party! It’s a combination of yumminess!
 
Making this amazing Eggnog Bread Pudding with Rum Sauce is a great recipe to involve everyone… including your pouting husband 👱‍♂️! After layering bread cubes and cranberries in a 3-quart baking dish greased with butter, the gorgeous custard is poured over the bread and baked for 40 minutes.
 
While baking, the rum sauce can be started…
When butter is melted, a sugar-cornstarch mixture is added which will help thicken the sauce. Then comes half-and-half – DON’T substitute for whole milk. I admit, this is a very rich dessert and it’s not the time to calculate 📝 the calories. It’s the Holidays so allow yourself to indulge!
 
Sinfully divine, this Eggnog Bread Pudding with Rum Sauce is totally a must try. Served warm with a spoonful 🥄 of that delicious sauce, this Holiday-inspired dessert is perfect for the season. This decadent recipe is sure to please everyone… Here’s a similar recipe… Bread Pudding with Bourbon Sauce
Bon Appétit! 🍽
 
Check out these other incredible dessert recipes… 😀
– Orange Flan
– Black Forest Cake
– Sweet Potato Pie
– Pumpkin Cheesecake with Biscoff Crust
– Crêpes Suzette
– Mango Cake
– Grand-Pères (Maple Syrup Dumplings)
– Chocolate Bourbon Pecan Pie
– Pavlova
and for even more Holiday recipes 🎄, click on this link… Recipe Category • Holidays & Events
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Eggnog Bread Pudding with Rum Sauce

Insanely scrumptious, this Eggnog Bread Pudding with Rum Sauce is a holiday-inspired dessert, perfect for the season!

5 from 19 votes

Print Recipe

Leave a Comment

Servings 8

Hover to scale

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Passive Time 30 minutes mins

Ingredients

  

1x2x3x

BREAD PUDDING

• 14 cups (15 oz.) stale brioche bread (substitute Challah, Hawaiian or French loaf), cut into 1-inch cubes see Recipe
• 1/2 cup dried cranberries
• 1/4 cup dark rum
• 1/2 cup unsalted butter, cut into small pieces plus more to grease baking dish
• 2 1/2 cups eggnog see Recipe
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 tsp. ground Himalayan pink salt
• 4 large free-range eggs, room temperature and beaten
• 1/2 tbsp. pure vanilla extract
• 1/2 tsp. ground nutmeg
• 2 tbsp. powdered sugar, or as needed for dusting tips & tricks

RUM SAUCE

• 1/2 cup granulated sugar Footnote
• 1 tbsp. cornstarch
• 2 tbsp. butter
• 1 cup half-and-half
• 1/4 cup dark rum

Directions

 

BREAD PUDDING

• In a small saucepan over medium heat, add cranberries and rum. Stir to coat and as soon as it starts simmering, remove from the heat.
• Let it sit for 30 minutes before transferring the macerated fruit into a small bowl, using a slotted spoon. Reserve the leftover rum.
• Preheat oven to 350ºF and grease a 3-quart baking dish with butter; set aside.
• In a medium saucepan over medium heat, add butter, eggnog, heavy cream, granulated sugar, and salt. Stir until butter is melted and sugar is dissolved; warm it up – DON’T bring to a simmer.
• In a mixing bowl, whisk eggs and when the eggnog mixture is warmed, by the ladle, slowly pour in the warm milk into the eggs, whisking constantly.
• When the eggs are tempered, transfer them to the saucepan with the eggnog; whisk constantly. Add leftover rum, vanilla extract and nutmeg; stir to blend.
• Place half bread cubes into the prepared baking dish and spoon half the soaked cranberries; repeat with remaining bread cubes, compacting them by pressing gently with hands, and the rest of cranberries.
• Pour custard on top of bread cubes, making sure to cover them all.
• Transfer to the preheated oven and bake for 40 minutes or until a cake tester inserted in the center comes out clean.
• About 25 to 30 minutes through cooking, cover with a piece of foil to prevent the top from getting too dark; continue baking for the remaining time.
• Remove bread pudding from the heat and sprinkle on powdered sugar. Serve warm with a generous spoonful of hot rum sauce.

RUM SAUCE

• In a small bowl, mix sugar and cornstarch together; set aside.
• In a small saucepan over medium-high heat, melt butter. Add sugar mixture and stir well.
• Pour in half-and-half and bring the mixture to a boil, stirring often.
• When it starts boiling, reduce to medium heat, and stir continuously until the sauce thickens, about 3 to 4 minutes.
• Remove from the heat and add rum; stir well.

Notes

Footnote: If not using dark rum but white instead, use brown sugar in lieu of granulated sugar.

Don't forget to rate and comment on this recipe!