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
Scale
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.
