When it comes to making an easy dessert for a crowd you can’t go wrong with bread pudding. Rich with eggnog and holiday spices bread pudding gets even more decadent when drizzled with a buttery homemade rum caramel sauce. Equal parts elevated and cozy this Eggnog Bread Pudding with Rum Caramel Sauce is the perfect ending for any holiday celebration.
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Bread pudding is one of my favorite make ahead desserts and always a crowd pleaser. Cubes of buttery brioche (or challah) get baked in a rich custard of eggnog, milk, eggs, sugar and spices. Topped with an irresistable homemade rum caramel sauce that takes only minutes to prepare ( or you could also use this luscious sabayon recipe) this bread pudding is the perfect dessert during the busy holiday season.
Ingredients for Eggnog Bread Pudding
For the bread pudding
- 1 16 oz loaf brioche or challah bread sliced into 1 inch cubes
- 1½ cups eggnog
- ½ cup whole milk
- 4 large eggs
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp kosher salt
For the rum caramel sauce
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup heavy cream
- 2 tbsp spiced rum
How to Make Eggnog Bread Pudding with Rum Caramel Sauce
In a large mixing bowl add the eggnog, milk, eggs, sugar, vanilla extract, cinnamon, nutmeg and salt; whick together until fully combined.Spread out the cubed bread in an 8×11 inch baking dish in an even layer (you can also use a 9×13 inch baking dish but the bread pudding will not be as tall). Pour the eggnog mixture over the the bread and toss to combine. Chill for at least 1 hour or up to overnight. Preheat the oven to 350 ℉ and allow the bread pudding to come to room temperature for 15 minutes. Transfer the baking dish to the oven and bake for 40 minutes. Remove from the oven and allow to cool for 10 minutes before serving.
While the bread pudding is baking prepare the rum caramel sauce ( this will make 1.5 cups of sauce). Add the butter, brown sugar, cinnamon and salt to a medium saucepan over medium heat. Cook for 4-5 minutes while stirring occasionally unitl the butter is melted and the brown sugar is incorporated. Stir in heavy cream and rum and cook for 1-2 more minutes. Remove from heat and drizzle over the bread pudding.
If you like this Eggnog Bread Pudding be sure to take a look at some of my other recipes!
Cranberry Pistachio Shortbread Cookies
Peppermint Chocolate Crinkle Cookies
Orange Pecan French Toast Casserole
If you make this Eggnog Bread Pudding with Rum Caramel Sauce please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Eggnog Bread Pudding with Rum Caramel Sauce
Equipment
- 1 8×11 baking dish
- 1 large bowl
- 1 medium saucepan
Ingredients
For the bread pudding
- 1 16 oz loaf brioche or challah bread sliced into 1 inch cubes
- 1½ cups eggnog
- ½ cup whole milk
- 4 large eggs
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp kosher salt
For the rum caramel sauce
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ tsp ground cinnamon
- ½ tsp kosher salt
- ½ cup heavy cream
- 2 tbsp spiced rum
Instructions
- In a large mixing bowl add the eggnog, milk, eggs, sugar, vanilla extract, cinnamon, nutmeg and salt; whick together until fully combined.
- Spread out the cubed bread in an 8×11 inch baking dish in an even layer (you can also use a 9×13 inch baking dish but the bread pudding will not be as tall). Pour the eggnog mixture over the the bread and toss to combine. Chill for at least 1 hour or up to overnight.
- Preheat the oven to 350 ℉ and allow the bread pudding to come to room temperature for 15 minutes. Transfer the baking dish to the oven and bake for 40 minutes. Remove from the oven and allow to cool for 10 minutes before serving.
For the rum caramel sauce
- Add butter, brown sugar, cinnamon and salt to a medium saucepan over medium heat. Cook for 4-5 minutes while stirring occasionally unitl the butter is melted and the brown sugar is incorporated. Stir in heavy cream and rum and cook for 1-2 more minutes. Remove from heat and drizzle over the bread pudding.
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JD says
What if you don’t have Egg Nog
Brianna Simmons says
While I have not tested this you could use half and half in place of the eggnog and add an additional 1/2 tsp of cinnamon. Please let me know if you try this!