Creamy Eggnog Bread Pudding with Rum Sauce - Holiday Brunch
Make this rich and creamy eggnog bread pudding with warm holiday spices. Perfect for Christmas morning or holiday brunch, served with homemade rum sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchenscroll.com.
Cooking tools:
- Baking dish
- Mixing bowl
- Whisk
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Plastic wrap
- Aluminum foil
- Refrigerator
- Spoon
- Pastry brush
- Microwave
- Freezer
Ingredients
- Challah or brioche bread, stale, cut into 1-inch cubes, 1 pound (13-14 cups).
- Eggnog, room temperature, 6 cups.
- Large eggs, room temperature, 6.
- White granulated sugar, 1/2 cup.
- Pure vanilla extract, 2 tablespoons.
- Ground cinnamon, 1/2 teaspoon.
- Ground nutmeg, 1/2 teaspoon.
- Salt, 1/2 teaspoon.
- Egg yolks, 4.
- Granulated sugar, 1/3 cup.
- Half and half, 1/2 cup.
- Heavy cream, 1/2 cup.
- Rum extract or rum, 1 teaspoon or 1 tablespoon.
- Ground nutmeg, pinch.
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