There is something absolutely magical about the cozy warmth and festive flavors of the Eggnog Bread Pudding with Warm Whiskey Sauce Recipe. This delightful dessert combines the rich creaminess of traditional eggnog-infused custard with soft, buttery bread cubes, plump winter fruits, and a luscious whiskey sauce that brings everything to a perfect balance. Whether you’re serving it by the fire during holiday gatherings or just craving a comforting treat on a chilly evening, this recipe is a guaranteed crowd-pleaser that feels both nostalgic and indulgent.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to crafting this memorable dish. Each item plays a vital role in building the deep flavors, creamy texture, or inviting aroma that makes the Eggnog Bread Pudding with Warm Whiskey Sauce Recipe so irresistible.
- Fresh cranberries (1/2 cup): Add tartness and vibrant color that brighten the pudding.
- Golden raisins (1/2 cup): Provide natural sweetness and a chewy contrast.
- Spiced rum (1/3 cup): Or whiskey or bourbon, to soak the fruit and infuse warm complexity.
- French bread (12 ounces): Cubed, acts as the perfect base, soaking up all the custard flavor.
- Unsalted butter (1/2 cup, plus 1/4 cup for sauce): Brings richness and helps crisp up the bread edges.
- Eggnog (2 1/2 cups): The star ingredient that flavors the custard with holiday spirit and creaminess.
- Milk or heavy cream (2 cups, plus 1/4 cup for sauce): Mellow out the eggnog and enrich the custard.
- Large eggs (6): Give the custard structure and silkiness.
- Granulated sugar (1/2 cup): Sweetens the custard just right.
- Nutmeg (1 teaspoon): Adds warm, aromatic spice enhancing the festive feel.
- Vanilla extract (1 teaspoon plus 1 tsp for sauce): Boosts flavor depth with sweet, fragrant notes.
- Sea salt (pinch): Balances the sweetness and heightens all flavors.
- Turbinado sugar (optional): Sprinkled on top to create a lovely crunchy crust.
- Brown sugar (1/2 cup, packed): Forms the base of the deliciously gooey warm whiskey sauce.
How to Make Eggnog Bread Pudding with Warm Whiskey Sauce Recipe
Step 1: Soak the Fruit in Warm Spirits
Start by combining fresh cranberries, golden raisins, and spiced rum or your choice of whiskey or bourbon in a small saucepan. Bring the mixture to a gentle boil to release those fruity juices and the spirit’s warmth. Then take it off the heat and let the fruit steep, soaking in all the lovely liquid flavors.
Step 2: Prepare the Bread Base
Butter a 2-quart casserole pan to prevent sticking. Toss your cubed French bread with melted unsalted butter to add richness and help each piece crisp up beautifully as it bakes. Spread these buttery cubes evenly in the prepared dish so every bite gets flavor from the start.
Step 3: Heat Eggnog Mixture
In a saucepan, warm together the eggnog and milk or cream over medium heat until it reaches a low boil. Stir occasionally to prevent scorching. This step is essential to infuse the liquids and ready them for the custard base, creating that creamy texture we all love.
Step 4: Whisk Eggs and Sugar
In your mixing bowl, whisk eggs, granulated sugar, nutmeg, vanilla, and sea salt until light and frothy. Temper this mixture by slowly whisking in a bit of the hot eggnog mixture so your eggs don’t scramble. Then combine everything until smooth and uniform—this forms the heart of your custard texture.
Step 5: Add Soaked Fruit and Liquor
Fold the soaked cranberries and raisins, along with any remaining spirit from the soak, into the custard mixture. This integration of flavors ensures bursts of intense, boozy fruit goodness throughout the pudding.
Step 6: Assemble and Chill
Pour your custard mixture evenly over the bread cubes in the casserole pan, pressing the bread gently to make sure all pieces soak nicely. Scatter extra cranberries and raisins on top, sprinkle with turbinado sugar if you like an added crunch, then cover and refrigerate for at least two hours or up to a full day to allow all those flavors to marry beautifully.
Step 7: Bake to Perfection
Preheat your oven to 350 degrees Fahrenheit and bake the chilled pudding until the top is golden brown and a toothpick comes out clean without wet custard, about 45-55 minutes. The edges should slightly pull away from the pan, signaling it’s perfectly baked inside and out.
Step 8: Rest Before Serving
Once out of the oven, let the pudding cool for 15 to 30 minutes to set the custard and avoid burns. This rest time makes serving easier and allows the flavors to settle into a harmonious blend.
Step 9: Make the Warm Whiskey Sauce
In a small saucepan over medium heat, combine packed brown sugar, heavy cream, butter, whiskey, and vanilla extract. Stir occasionally until smooth and thickened into a velvety sauce. Drizzle generously over warm pudding slices for an unbeatable finish.
How to Serve Eggnog Bread Pudding with Warm Whiskey Sauce Recipe
Garnishes
A sprinkle of powdered sugar, a few fresh cranberries, or a light dusting of grated nutmeg over the top adds a beautiful touch of elegance and extra flavor. Whipped cream or a scoop of vanilla ice cream is always a welcome companion that complements the warm custard brilliantly.
Side Dishes
This dessert is quite indulgent on its own, but serving alongside spiced nuts or a simple orange salad can refresh the palate and provide balance. A hot cup of coffee, chai tea, or mulled wine enhances the cozy vibe, making your meal feel complete.
Creative Ways to Present
Consider serving your Eggnog Bread Pudding with Warm Whiskey Sauce Recipe in individual ramekins for an intimate touch or in small cast-iron skillets to keep it warm longer at the table. For a rustic look, add sprigs of fresh rosemary or cinnamon sticks, evoking festive charm.
Make Ahead and Storage
Storing Leftovers
Leftover bread pudding keeps beautifully in the refrigerator, covered tightly with plastic wrap or stored in an airtight container. It will last up to 4 days, maintaining its rich flavor and moist texture.
Freezing
If you want to save the joy for later, freeze portions of the bread pudding in freezer-safe containers. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Warm leftovers gently in the oven at 325 degrees Fahrenheit for about 15-20 minutes, or microwave individual servings until heated through. Pour warm whiskey sauce over reheated pudding to revive its original lusciousness.
FAQs
Can I use other types of bread for this recipe?
Absolutely! French bread is traditional, but challah, brioche, or even sandwich bread works wonderfully. Just ensure it’s slightly stale or dried for the best custard absorption.
Is it necessary to soak the fruit in alcohol?
Soaking the fruit in spiced rum or whiskey intensifies flavor and plumps it up, but if you prefer non-alcoholic, you can soak in warm juice or omit soaking entirely, though the depth of flavor may slightly diminish.
Can I prepare this recipe without alcohol?
Yes, you can substitute the rum or whiskey with apple juice, orange juice, or even additional milk in both the fruit soak and the sauce for a family-friendly version.
What type of eggnog should I use?
Use good-quality refrigerated eggnog for the creamiest results. Homemade or store-bought works fine, but avoid powdered mixes as they usually lack the creaminess needed for this custard.
How do I know when the bread pudding is fully cooked?
The edges will pull slightly away from the pan, the top will be nicely browned, and a knife inserted in the center should come out clean without wet custard. The pudding should not jiggle when you gently shake the pan.
Final Thoughts
I cannot recommend the Eggnog Bread Pudding with Warm Whiskey Sauce Recipe enough if you want to bring comfort, celebration, and a dash of holiday spirit to your table. It’s a dish that invites everyone to slow down and savor each decadent bite and velvety sauce. Whether it’s your first time making bread pudding or you’re a seasoned pro, this recipe will become an instant favorite that you’ll want to share year after year.
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Eggnog Bread Pudding with Warm Whiskey Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes (including minimum 2-hour refrigeration)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A warm and comforting Eggnog Bread Pudding infused with spiced rum-soaked cranberries and raisins, baked to perfection and served with a luscious warm whiskey sauce. This festive dessert combines the cozy flavors of eggnog, nutmeg, and vanilla with rich bread cubes, making it an ideal holiday treat or special occasion indulgence.
Ingredients
Fruit Mixture
- 1/2 cup fresh cranberries (or frozen & thawed)
- 1/2 cup golden raisins
- 1/3 cup spiced rum (or whiskey or bourbon)
Bread Pudding
- 12 ounces loaf French bread (cut in 1-inch cubes) or challah, brioche, sandwich bread
- 1/2 cup unsalted butter (melted)
- 2 1/2 cups eggnog
- 2 cups milk or heavy cream
- 6 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- Pinch sea salt
- Turbinado sugar (optional, for sprinkling)
Warm Whiskey Sauce
- 1/2 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup whiskey (or bourbon)
- 1 teaspoon vanilla extract
Instructions
- Soak Fruit: In a small saucepan over medium heat, combine cranberries, raisins, and rum (or whiskey/bourbon). Bring to a low boil, then remove from heat and let the fruit steep to absorb flavors.
- Prepare Bread: Butter a 2-quart casserole pan. Place cubed bread in a large bowl, drizzle with melted butter, and toss to coat. Transfer bread to the casserole pan and set aside.
- Heat Eggnog Mixture: In a large saucepan over medium heat, combine eggnog and milk (or cream). Bring to a low boil while whisking occasionally. Remove from heat.
- Make Custard: In the bowl used for bread, whisk eggs, sugar, nutmeg, vanilla, and salt until light and frothy. Temper eggs by slowly whisking in 1 cup of the hot eggnog mixture, then gradually whisk in remaining mixture until smooth.
- Combine Soaked Fruit: Stir the soaked fruit and any remaining liquor from the saucepan into the eggnog custard mixture.
- Assemble Pudding: Pour custard evenly over bread cubes, pressing down to soak all bread. Scatter cranberries and raisins on top and optionally sprinkle turbinado sugar. Cover with plastic wrap and refrigerate for 2 to 24 hours.
- Bake Pudding: Preheat oven to 350°F (175°C). Remove pudding from refrigerator and unwrap. Bake on the middle rack for 45-55 minutes until browned, edges pull away, and center is set with no wet jiggle.
- Cool Pudding: Remove pudding from oven and let cool 15-30 minutes before serving.
- Prepare Whiskey Sauce: In a small saucepan over medium heat, combine brown sugar, heavy cream, and unsalted butter. Cook until sugar dissolves and mixture simmers. Remove from heat and stir in whiskey and vanilla extract. Serve warm over bread pudding.
Notes
- For best flavor, soak the bread pudding overnight in the refrigerator.
- Use day-old or slightly stale bread for better texture and absorption.
- Substitute spiced rum, whiskey, or bourbon based on preference; reduce alcohol for a milder taste.
- Turbinado sugar topping adds a lovely crunchy texture but is optional.
- Warm the whiskey sauce just before serving to maintain its creamy texture.
- Use heavy cream in place of milk for a richer custard and sauce.
