EGGNOG BREAD PUDDING with RUM SAUCE

 

We all have our favorite liqueurs and also the ones we dislike…
I have a long list of the ones I enjoy like Vodka, CC which stands for Canadian Club Whisky not carbon copy, Cognac – the best is Louis XIII 🤴, Limoncello, Grand Marnier, Aperol, Kahlúa, and it goes on. Now, the ones I tried so far and cannot stand are Gin, Pernod, Chartreuse and Absinthe.
 
David is pretty much like me except Rum is his preferred 💖 liqueur. He’s a serious rum drinker and although he pouts when I use his liquor, he truly enjoys the recipes that has some in it. There’s Chocolate Rum Snowballs, Baba au Rhum, Bananas Foster, Rum Balls, Caribbean Rum Mousse, Fruitcake, etc.
 
Another one that is totally out of this world is this fabulous Eggnog Bread Pudding with Rum Sauce! This is beyond OMG… it’s insanely scrumptious! With a lovely hot buttered rum sauce over eggnog brioche bread, this stunning dessert is perfect for the Holidays 🎄!
 
Although my husband will say that rum is the main component of this dish, bread is 🍞. Homemade or store-bought stale Brioche is what I prefer using but Challah, Hawaiian or French loaf are all great options! I mention in the video that my 3-day old loaf was still super moist so what I did is to let the cubes sit in the bowl for an hour to help dry them out.
 
The first “rum” usage in this recipe is when the dried cranberries are macerated in the liqueur. After it’s warmed up, the fruit is left in the rum for 30 minutes ⏰, enough time to absorb it and plump up, before being transferred to a bowl. There will be some leftover rum that is reserved for later…
 
When making the custard, it’s important to not bring the eggnog mixture to a simmer but simply warm it up. Make sure that the butter 🧈 is melted and the sugar is dissolved before tempering the eggs. If you let it simmer, it’s okay but you’ll have to let it sit to cool off.
 
When the eggs 🥚 are tempered and added to the eggnog mix saucepan, the leftover rum used to rehydrate the dried cranberries, vanilla extract and nutmeg are joining the pool party! It’s a combination of yumminess!
 
Making this amazing Eggnog Bread Pudding with Rum Sauce is a great recipe to involve everyone… including your pouting husband 👱‍♂️! After layering bread cubes and cranberries in a 3-quart baking dish greased with butter, the gorgeous custard is poured over the bread and baked for 40 minutes.
 
While baking, the rum sauce can be started…
When butter is melted, a sugar-cornstarch mixture is added which will help thicken the sauce. Then comes half-and-half – DON’T substitute for whole milk. I admit, this is a very rich dessert and it’s not the time to calculate 📝 the calories. It’s the Holidays so allow yourself to indulge!
 
Sinfully divine, this Eggnog Bread Pudding with Rum Sauce is totally a must try. Served warm with a spoonful 🥄 of that delicious sauce, this Holiday-inspired dessert is perfect for the season. This decadent recipe is sure to please everyone… Here’s a similar recipe… Bread Pudding with Bourbon Sauce
Bon Appétit! 🍽
 
Check out these other incredible dessert recipes… 😀
– Orange Flan
– Black Forest Cake
– Sweet Potato Pie
– Pumpkin Cheesecake with Biscoff Crust
– Crêpes Suzette
– Mango Cake
– Grand-Pères (Maple Syrup Dumplings)
– Chocolate Bourbon Pecan Pie
– Pavlova
and for even more Holiday recipes 🎄, click on this link… Recipe Category • Holidays & Events

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For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/eggnog-bread-pudding-with-rum-sauce/