Unbelievably delicious bread pudding made with eggnog and topped with a sweet, butter brandy sauce. Ultimate comfort dessert for the holiday season.
Eggnog Bread Pudding
The most wonderful time of the year is almost here!
And with the holiday season, come all of the holiday favorites. That means food, drinks and festivities that put us in the holiday mood. I have many food and drinks that put me in the holiday mood. Number one for me would have to be hot chocolate. I am a big fan of hot chocolate and it always reminds me of the fall and winter holidays with marshmallows galore.
For my husband it would have to be eggnog and apple cider. My husband loves eggnog but I have a little bit of hard time getting passed the raw egg thing. The thought of raw eggs in it, and drinking it…I just can’t. No amount of brandy will help me unless the eggnog is cooked/baked.
I find flavor of eggnog quite delicious as long as it’s been cooked in cookies, pancakes, syrup, of bread pudding. Eggnog actually remind me of crème brûlée flavor, which is always amazing.
How to make eggnog bread pudding:
Bread should be prepared ahead of time since bread should be stale.
There are two ways to stale bread. It can be done for 24 hours or baked a low temperature for 2 hours.
Cut bread into ½-inch cubes and lay them out on a large, rimmed cookie sheet to get stale. Try to get an even layer. Two cookie sheets may be used.
Bread cubes can be left to get stale for 24 hours or bake them at 200° for 2 hours.
Once bread is ready, preheat oven to 350º and lightly grease a 9×9 baking dish.
Combine bread pudding ingredients, except bread, in a sauce pot. Place the pot on stove top and cook over medium heat, stirring slowly but consistently, for 12-15 minutes. Sauce will thicken.
Spread bread cubes in the baking dish and pour eggnog mixture all over, spreading it evenly. Lightly press on the bread to soak up the mixture.
Bake for 35-45 minutes. You can check for doneness by touching in the center, if it feels firm to the touch and not squishy, it’s cooked.
More Delicious Bread Pudding Recipes:
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Holiday Nog Bread Pudding with Butter Brandy Sauce
Eggnog Bread Pudding:
- 2 French bread baguettes about a foot each, dried ahead of time
- 4 cups eggnog
- 2 1/4 Tbsp corn starch
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp fresh grated nutmeg
- Some more fresh grated nutmeg for topping
- 4 Tbsp salted butter
- 1/4 cup maple syrup
- 3 Tbsp brown sugar
- 1/3 cup brandy
To make stale bread:
- Preheat oven to 200. Cut bread slices into small cubes that are about 1/2-inch in size. Use serrated bread knife to cut easier.Spread bread in two large, rimmed baking sheets evenly and place the trays in the oven.Let them bake and harden for about 2 hours.Take them out and you can prepare bread pudding right away.
- Preheat oven to 350 and lightly grease a 9x9 baking dish.
- In a small sauce pot, over medium heat, combine eggnog, corn starch, cinnamon, vanilla extract and nutmeg (make sure to whisk in corn starch into cold eggnog). Cook, stirring often, until mixture warms and thickens. (12-15 minutes.)
- Spread dried bread evenly into the prepared baking dish. Pour eggnog mixture over the bread, making sure to pour all over so the mixture spreads evenly. Press lightly and grate a little more nutmeg on top.
- Bake for 35-45 minutes. You can check for doneness by touching in the center, if it feels firm to the touch and not squishy, it's cooked.
- Preheat a small sauce pot over medium heat and add brandy. Simmer for just a few minutes to let alcohol cook out.
- Add maple syrup, brown sugar and butter. Stir well and cook for a couple more minutes, until all smooth and sugar is melted.
- Pour sauce over cooked bread pudding.
For dairy-free option, try using Silk Holiday Nog instead of eggnog.