It's just not the holidays without eggnog, and there's no better way to consume it than in a big slice of Eggnog Bread Pudding with Warm Whiskey Sauce!
Course Dessert
Cuisine American
Keyword eggnog bread pudding
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Calories 812kcal
Author Erica
Ingredients
½cupfresh cranberriesor frozen & thawed
½cupgolden raisins
⅓cupspiced rumor whiskey or bourbon
12ouncesloaf French breadcut in 1-inch cubes (or challah, brioche, sandwich bread)
In a small saucepan set over medium heat, combine the cranberries, raisins, and rum (or whiskey/bourbon). Bring the liquid to a low boil, then remove it from the heat and set it aside to allow the fruit to steep.
Butter a 2-quart casserole pan. Place the cubed bread in a large mixing bowl. Drizzle it with melted butter, then toss to coat. Transfer the bread cubes to the prepared casserole pan and set aside.
In a large saucepan set over medium heat, combine the eggnog and milk (or cream). Bring the mixture to a low boil, whisking occasionally, then remove it from the heat.
In the same bowl you tossed the bread cubes in, whisk together the eggs, sugar, nutmeg, vanilla, and salt until light and frothy. Slowly whisk 1 cup of hot eggnog mixture into egg mixture to temper and avoid scrambling. Gradually whisk in the remaining eggnog mixture until well combined.
Add the soaked fruit and any extra liquor to the eggnog mixture and stir to combine.
Pour the eggnog mixture evenly over the cubes, pressing the bread down into the liquid to ensure every piece is soaked. Scatter the cranberries and raisins over the top, then sprinkle with a bit of turbinado sugar, if desired. Cover the pan with plastic wrap and refrigerate it for at least 2 hours, up to 24 hours.
When ready to serve, preheat an oven to 350 degrees F. Remove the pudding from the refrigerator and unwrap it. Bake on the middle rack for 45-55 minutes until the top of the pudding is browned, the edges pull away from the pan easily, and there is no wet jiggle in the middle.
Remove it from oven and allow it to cool for 15-30 minutes before serving.
Warm Whiskey Sauce
Combine the brown sugar, cream, and butter in a small saucepan set over medium heat. Bring it to a low boil, whisking occasionally.
Remove it from the heat and whisk in the whiskey and vanilla until combined. Cool for 10 minutes, then drizzle over plated bread pudding slices.