Description
Warm and custardy bread pudding infused with holiday spices and topped with a rich rum sauce.
Ingredients
Scale
- 480 g stale brioche or challah (10–12 cups cubed)
- 360 g whole eggs (6 large eggs)
- 960 ml eggnog (4 cups)
- 240 ml whole milk (1 cup)
- 100 g granulated sugar (1/2 cup)
- 10 ml vanilla extract (2 tsp)
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- pinch of salt
- 56 g unsalted butter (4 tbsp) for the pan
- 56 g unsalted butter (4 tbsp) for the rum sauce
- 100 g light brown sugar (1/2 cup packed)
- 120 ml heavy cream (1/2 cup)
- 45–60 ml dark rum (3–4 tbsp)
Instructions
- Prep the bread and pan: Toss cubed brioche in a large bowl and butter a 9 x 13-inch baking dish. Spread the bread in an even layer.
- Make the custard: Whisk eggs, eggnog, whole milk, sugar, vanilla, nutmeg, cinnamon, and salt until smooth. Pour through a sieve into the bowl with bread.
- Soak the bread: Pour custard over the bread and press gently down. Rest for 20 minutes.
- Bake: Preheat oven to 180°C (350°F). Bake uncovered for 40–45 minutes until golden brown.
- Make the rum sauce: Melt butter in a saucepan, stir in brown sugar, then add cream and simmer. Stir in dark rum off heat.
- Serve warm with rum sauce drizzled on top.
Notes
Use slightly stale bread for the best soak. For a richer custard, replace whole milk with heavy cream.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg