Name: Bread Pudding with Eggnog Sauce
Ingredients: 6 cups day-old brioche or French bread, cubed; 2 cups whole milk; 1 cup heavy cream; 4 large eggs; ½ cup granulated sugar (or light brown sugar for a caramel note); 1 tsp pure vanilla extract; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ½ cup raisins or chopped pecans (optional); 1 cup eggnog (store-bought or homemade); 2 tbsp unsalted butter; 2 tbsp sugar; 1 tbsp bourbon or dark rum (optional); 1 tbsp all-purpose flour or 1 tsp cornstarch

Description

Warm, custardy, and golden brown, this bread pudding transforms leftover bread into a show-stopping dessert. Topped with a luscious, slightly boozy eggnog sauce, it’s the ultimate cozy holiday treat.

Ingredients

Scale

For the Bread Pudding:

6 cups day-old brioche or French bread, cubed
2 cups whole milk
1 cup heavy cream
4 large eggs
½ cup granulated sugar (or light brown sugar for a caramel note)
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup raisins or chopped pecans (optional)

For the Eggnog Sauce:

1 cup eggnog (store-bought or homemade)
2 tbsp unsalted butter
2 tbsp sugar
1 tbsp bourbon or dark rum (optional)
1 tbsp all-purpose flour or 1 tsp cornstarch

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease a 9×9-inch baking dish or similar, or line with parchment paper for clean slices.

2. Make the Custard

In a large bowl, whisk together milk, heavy cream, sugar, eggs, vanilla, cinnamon, and nutmeg until smooth.

3. Soak the Bread

Place cubed bread in the prepared dish.
Pour custard over bread, gently pressing cubes to absorb custard. Let sit 15 minutes for maximum creaminess.

4. Add Mix-Ins & Bake

Fold in raisins or pecans, if using.
Bake 45–50 minutes, until golden brown and set with a slight jiggle in the center.
Tip: Cover loosely with foil for the last 15 minutes if the top browns too quickly.

5. Make the Eggnog Sauce

Melt butter in a small saucepan over medium heat.
Whisk in flour (or cornstarch slurry) for 1 minute.
Gradually whisk in eggnog and sugar. Simmer 3–5 minutes until thickened.
Remove from heat, stir in bourbon or rum.

6. Serve & Garnish

Let pudding cool 15–20 minutes. Slice and plate.
Pour warm eggnog sauce over each serving.
Optional: dust with powdered sugar, sprinkle nutmeg, or serve with whipped cream/vanilla ice cream.

Notes

Soggy Center: Bake a few extra minutes; ensure bread is stale.
Make Ahead: Store baked pudding in fridge up to 2 days; reheat in 300°F oven. Sauce can be made ahead and reheated.
Pan Substitutions: 9-inch round, 11×7-inch rectangle, or oven-safe skillet works. Adjust baking time for depth.
Sauce Consistency: Too thick? Add milk/eggnog. Too thin? Whisk in cornstarch slurry and simmer

Nutrition

Calories: 360 Cal per serving
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 40g
Cholesterol: 145mg