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Best Eggnog Bread Pudding

Best Eggnog Bread Pudding

This eggnog bread pudding is rich and flavorful, perfect for the holidays.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Bread Pudding
  • 1 teaspoon butter for greasing the dish
  • 1 ¼ lb challah or brioche bread cut into 1-in. pieces
  • 1 cup golden raisins
  • 2 ½ cups eggnog
  • 1 cup whole milk
  • 6 large eggs
  • 1 cup granulated sugar
  • 3 tablespoon dark rum
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • ½ teaspoon nutmeg
For the Spiced Topping
  • ¼ cup turbinado sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
For the Rum-Butter Syrup
  • ¾ cup maple syrup
  • 2 tablespoon unsalted butter
  • ¼ teaspoon kosher salt
  • 2 tablespoon dark rum

Equipment

  • Baking dish
  • Mixing Bowl

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
  2. In a mixing bowl, combine bread, raisins, eggnog, milk, eggs, sugar, dark rum, vanilla, cinnamon, salt, and nutmeg. Mix until well combined.
  3. Pour the mixture into the greased baking dish. Bake for 50 minutes or until set.
  4. For the spiced topping, mix turbinado sugar, cinnamon, and nutmeg. Sprinkle over the baked pudding.
  5. For the rum-butter syrup, melt butter in a saucepan, then add maple syrup, salt, and dark rum. Stir until combined.
  6. Serve the bread pudding warm with the rum-butter syrup and berries.

Notes

You can add nuts or chocolate chips for extra flavor.