Eggnog Bread Pudding with Rum Caramel Sauce
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 French Toast with Rum Caramel Sauce is the perfect ending for any Christmas celebration.
Equipment
- 1 8x11 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 8x11 inch baking dish in an even layer (you can also use a 9x13 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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