The BEST eggnog bread pudding - brioche or challah bread pudding with a brown butter rum glaze! This bread pudding recipe is a great way to use up leftover eggnog, with a delicious brown butter eggnog bread pudding sauce.
¼cupdark rum - optional; if omitting rum, you can add 1 teaspoon vanilla extract
Instructions
Grease an 8x8 baking dish with cooking spray or butter. Cut stale brioche into 1½-inch chunks and place into baking dish. Press down gently to make sure gaps are filled.
cooking spray, 1 loaf brioche
In a saucepan over medium heat, heat eggnog, evaporated milk, eggs, butter, and sugar, whisking constantly.
1½ cup eggnog, ½ cup evaporated milk, 3 large eggs, ½ cup salted butter, ½ cup granulated sugar
Continue to cook another 10 minutes, whisking often, until slightly thickened. Remove from heat and stir in vanilla and rum.
2 teaspoon pure vanilla extract, 2 teaspoon dark rum
Gently pour custard over bread chunks in baking dish, making sure to saturate each piece of bread. Press down with a spoon to make sure all of the bread is in contact with custard liquid.
Allow to sit for at least 30 minutes, or overnight, to soak up custard.
When ready to bake, preheat oven to 350°F.
Top pudding with chopped pecans.
½ cup pecan halves
Bake pudding in preheated oven for 45 minutes. If necessary, cover loosely with foil halfway through baking to prevent overbrowning. While your pudding is baking, make your brown butter rum sauce.
Brown Butter Rum Sauce
Melt butter in a light-colored large sauté pan or saucepan over medium heat. Continue cooking, stirring often, about 5 minutes or until milk solids separate and begin to turn golden brown. See Browned Butter 101 for a more detailed step-by-step.
4 tablespoon salted butter
Whisk in flour and continue to cook another minute.
2 tablespoon all-purpose flour
Stir in brown sugar and eggnog, and grate in nutmeg.
⅓ cup brown sugar, 1½ cup eggnog, ¼ teaspoon freshly grated nutmeg
Cook, stirring constantly, until thickened. Stir in rum and cook another minute or so.
¼ cup dark rum
Serve with warm bread pudding.
Video
Notes
Stale bread: Make sure your bread is stale. I leave mine out with each slice exposed overnight, but you can also place cubes of bread spaced out on a large cookie sheet, and heat them in the oven at 300°F for about 15 minutes, or until dried out and slightly toasted.Brown butter: Check out my How to Brown Butter Post for more details and images on how to brown butter.Storage and Freezing: This eggnog bread pudding will keep in the fridge in an airtight container for about 3 days. It can also be frozen, wrapped well, for up to 2 months.