Eggnog Bread Pudding
Our eggnog bread pudding with vanilla sauce is everything you’re looking for in a holiday feast! Serve this for Christmas Eve dessert or eat it for breakfast on New Year’s Day. No matter how you dish it up, it’s delicious and appropriate!
Grab a fresh-baked French loaf from your local supermarket to save you the trouble of making bread from scratch! It’s inexpensive and perfect for bread pudding.
Making the sauce for our eggnog bread pudding couldn’t be easier. Just use moderate heat and make sure to take your time incorporating the hot cream into the yolks. If your sauce has a few lumps—no problem! Just strain the sauce prior to serving and no one will be the wiser!
Eggnog Bread Pudding Recipe
This creamy eggnog bread pudding dessert with vanilla sauce can be served for breakfast or dessert. It's great any time of year.
Ingredients
Yield: 9 servings
bread pudding
- 6 oz day-old French bread, cubed (about a 12 in loaf)
- 2 cups eggnog
- 6 large eggs
- 3 Tbsp brown sugar
- 1 tsp cinnamon
- 2 tsp pure vanilla extract, or light rum
- 2 Tbsp unsalted butter, melted
vanilla sauce
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 tsp vanilla extract, or vanilla bean paste
- 1 pinch salt
- 1 cup heavy cream
Instructions
- Preheat oven to 350 degrees then butter a 2-qt or an 8" x 8" casserole dish. Place cubed bread into a large bowl then set aside. In a separate bowl, beat together the eggnog, eggs, brown sugar, cinnamon and vanilla until completely combined and the sugar has dissolved.
- Pour eggnog mixture over bread cubes then toss lightly to coat. Spoon bread into prepared casserole dish then drizzle with melted butter. Bake 30–35 minutes or until the custard has set and the top just begins to turn golden brown. Remove from oven then set aside to cool while you prepare the sauce.
- In a medium-sized bowl, whisk together egg yolks, sugar, vanilla and salt until blended and smooth. Add heavy cream to a small saucepan then place over medium-low heat until steaming, but not boiling.
- Whisk egg yolk mixture and begin slowly drizzling in ½ cup of the hot cream. Do not rush this process, and be sure to whisk constantly. The point is to slowly warm the egg yolks without cooking them. Once half of the cream is blended into the egg yolk mixture it should be safe to pour in the remaining cream while still whisking. Blend everything thoroughly then return the entire mixture to saucepan.
- Place saucepan over medium-low heat and cook the vanilla sauce, stirring constantly, until it thickens to the point that it will coat the back of a spoon. The sauce will be done just before it begins to bubble, so if you see a bubble form, you know it’s ready. Serve the sauce warm, or at room temperature drizzled over a nice thick slice of the eggnog bread pudding. Enjoy!
Notes
If you have leftover cream sauce, drizzle it over fresh berries for a yummy snack or dessert!
Calories: 351kcal, Carbohydrates: 30g, Protein: 8g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 264mg, Sodium: 451mg, Potassium: 189mg, Fiber: 1g, Sugar: 17g
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This was so yummy- Thank you! ..Especially with the sauce which took it to another level. We had it for Christmas Eve breakfast and will make it a tradition. (I think my oven may have been a bit different and I should have given it another 5 or so minutes for the center, but next time will check for doneness better- still delicious) Thanks again for the recipe!