Eggnog bread pudding

By Charmian Christie
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Eggnog is the fruitcake of holiday beverages. Some people love it, some people loathe it. Regardless of where your family members fall on the eggnog spectrum, this easy-to-make bread pudding will please them all, and it tastes great for breakfast or dessert. Even if you only like eggnog with rum, I’ve got you covered. Drizzle or drench this with Buttered Rum Sauce and I promise not to look at the clock while you do.

SERVES
8

Ingredients

  • 20 centimeter square glass baking dish, buttered
  • 6 cups (250 grams) cubed cinnamon raisin bread (2.5 centimeter cubes), about 6 to 9 slices
  • 2 cups (500 milliliters) full-fat eggnog
  • 4 large eggs

Buttered rum sauce:

  • 1 cup (220 grams) granulated sugar
  • 1/2 cup (115 grams) salted butter, cut into cubes
  • 1/2 cup (125 milliliters) rum (see tips)

Directions

  1. Place the bread cubes in the prepared dish.
  2. In a large bowl, whisk together the eggnog and eggs until smooth. Pour over the bread cubes. Stir gently to ensure that all the bread is coated. Cover and refrigerate for at least one hour or up to one day.
  3. Preheat the oven to 375°F (190°C).
  4. Bake on the middle rack of the preheated oven until puffed and golden brown and the center is set, about 35 to 45 minutes. Let stand for 15 minutes. Serve warm.

Tips:

Day-old bread works best for this recipe. If your bread is really fresh, cube it and spread in a single layer on a baking sheet. Bake in an oven preheated to 250°F (120°C) for 15 minutes, stirring occasionally. Let cool completely.

Leftover bread pudding can be covered and refrigerated for up to five days. Enjoy it cold or reheat gently in a microwave-safe bowl, using the microwave on High in 30-second intervals and breaking it apart in between, until warmed through.

Buttered rum sauce:

  1. In a medium saucepan, heat the sugar, butter and rum over medium-low heat, stirring occasionally, until the butter has melted, about three minutes. Add a generous pinch of salt, then increase the heat to medium-high and bring to a boil. Boil, stirring constantly, for three minutes.
  2. Let cool for about 15 minutes. Serve warm.

Tips:

I like this made with dark rum, but white or amber works just as well.

Don’t have rum? Try bourbon or Canadian whisky.

If you’re making the sauce ahead or have any leftovers, transfer it to an airtight container. Let the warm sauce cool to room temperature, then place plastic wrap directly on the surface to prevent a skin from forming. The sauce will keep, covered, in the refrigerator for up to two weeks.

Don’t worry if the sauce separates as it cools. To recombine, transfer it to a medium microwave-safe bowl and break up the solidified butter with a fork. Microwave on High in 15-second intervals, stirring in between, until warm. Alternatively, warm it in a small saucepan over medium heat, stirring occasionally.

 

Courtesy of THE 3-INGREDIENT BAKING BOOK by Charmian Christie © 2019 www.robertrose.ca Reprinted with permission. Available where books are sold.

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This recipe appears in The 3 Ingredient Baking Book (© 2019)

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