thepioneerwoman5.0
Eggnog Bread Pudding
Serve make-ahead eggnog bread pudding for breakfast or dessert! This festive casserole recipe is even better drizzled with sweet rum-butter syrup.
👥 10 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●saucepan
📝 Preparation Steps
1
For the bread pudding: Grease a 13-by-9-inch baking dish with butter. Toss together the bread cubes and raisins in the prepared dish; spread into an even layer and set aside.
2
Whisk together the eggnog, milk, eggs, sugar, rum, vanilla, cinnamon, salt, and nutmeg in a large bowl. Pour the eggnog mixture evenly over the bread cubes. Cover and chill at least ⏱️ 8 hours or up to overnight.
large eggs6
3
Preheat the oven to 350°F. Remove the bread pudding from the refrigerator and let it stand at room temperature while the oven preheats.
4
For the spiced topping: Stir together the turbinado sugar, cinnamon and nutmeg in a small bowl. Uncover the bread pudding and sprinkle with the spiced topping.
5
Bake the bread pudding in the preheated oven until golden brown and set, ⏱️ 1 hour ⏱️ 5 minutes to ⏱️ 1 hour ⏱️ 15 minutes, tenting with foil after ⏱️ 30 minutes if it starts to look too brown. Transfer the pan to a wire rack to cool for ⏱️ 10 minutes.
6
Meanwhile, make the rum-butter syrup: Combine the maple syrup, butter, and salt in a small saucepan. Bring to a simmer over medium, stirring occasionally, until the butter melts, about ⏱️ 3 minutes. Remove from the heat and stir in the rum. Serve the hot syrup and berries with the bread pudding.
Berries, for serving
Nutrition Facts
calories
530 Calories
fat Content
13 g
fiber Content
2 g
sugar Content
57 g
sodium Content
499 mg
protein Content
13 g
trans Fat Content
0 g
cholesterol Content
188 mg
carbohydrate Content
86 g
saturated Fat Content
6 g
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