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