Served warm from the oven on a cold winter’s evening, this eggnog bread pudding topped with luxurious hot buttered rum sauce is a festive twist on a classic cozy dessert.
As the days grow shorter and the season turns toward celebration, we find ourselves spending more time gathering with our friends and family for cozy holiday feasts. After all the delicious drinks and savoury dishes, every feast needs to finish with a decadent and indulgent dessert. Perfect for a cold winter evening, this warm bread pudding is packed with the holiday flavours of eggnog and spice. Topped with a sweet and buttery spiced rum sauce, this eggnog bread pudding with hot buttered rum sauce is the perfect holiday dessert to finish off your festive celebrations.
Ingredients
Eggnog: I recommend using full fat eggnog for richness.
Milk: I use whole milk rather than heavy cream in the bread pudding custard since the eggnog is quite rich on its own.
Bread: I like to use a thick cut French bread for bread pudding. If the bread is very fresh, dry it out in the oven to allow it to absorb the egg custard more easily.
Rum: I recommend using either a dark or spiced rum. To make this recipe alcohol free, substitute the rum with 2 tsp rum extract in both the bread pudding and sauce.
How to Make Eggnog Bread Pudding with Hot Buttered Rum Sauce
Make the bread pudding
Preheat the oven to 350°F. Cut the french bread into 1-inch cubes and spread out on a baking sheet. Bake the bread cubes for 5 to 7 minutes. The bread cubes should be dried but not browned. Spray a 13×9 inch baking pan with non-stick spray and set aside.
In a mixing bowl, whisk together the eggs, eggnog, whole milk, sugar, rum, nutmeg, and salt. Transfer the bread cubes to the baking dish. Pour the egg custard over the bread cubes. Gently toss the bread with your hands to makes sure it is evenly coated. Let sit for a minute then gently toss the bread cubes again to ensure they have evenly soaked up the egg custard.
Sprinkle the raw turbinado sugar over the bread cubes. Bake for 40 to 45 minutes until a knife inserted in the middle of the bread pudding comes out clean.
Make the sauce
In a saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream to the saucepan and whisk until the sauce is fully emulsified. Bring the sauce to a simmer and let cook for 2 to 3 minutes. Whisk in the spices and rum and remove from the heat. Allow the sauce to cool before using. The sauce will thicken as it cools.
Serve the Eggnog Bread Pudding with Hot Buttered Rum Sauce
To serve, top the bread pudding with warm hot buttered rum sauce and enjoy!
