Description

This cozy Eggnog Bread Pudding bakes into a rich, custardy center with caramelized, golden edges—lavished in warm spices and an optional bourbon butter sauce. Simple, comforting, and perfect for holiday brunch or dessert.

Ingredients

12 cups (about 1 lb) day-old brioche or challah, cut into 1-inch cubes

3 cups full-fat eggnog

1 cup whole milk (or more eggnog)

4 large eggs

3 large egg yolks

2/3 cup granulated sugar

1/4 cup light brown sugar, packed

2 teaspoons pure vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves (optional)

1/2 teaspoon fine sea salt

3 tablespoons unsalted butter, melted, plus more for the pan

1/2 cup dried cranberries or golden raisins (optional)

1/2 cup chopped pecans or walnuts (optional)

1–2 tablespoons bourbon or dark rum (optional)

2 tablespoons turbinado or coarse sugar (topping)

1 tablespoon cold butter, diced (topping)

FOR THE OPTIONAL BOURBON BUTTER SAUCE:

4 tablespoons unsalted butter

1/2 cup heavy cream

1/3 cup powdered sugar

1–2 tablespoons bourbon or dark rum

1/2 teaspoon vanilla extract

Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter. Spread cubed brioche or challah on a sheet pan and toast 5–8 minutes to dry slightly; cool.

2. In a large bowl, whisk eggnog, milk, eggs, yolks, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, cloves (if using), and salt until smooth. Whisk in melted butter.

3. Add bread cubes to the custard, folding gently to coat. Stir in cranberries/raisins, nuts, and bourbon or rum if using. Let soak 10–15 minutes so bread absorbs custard.

4. Transfer mixture to prepared dish, spreading evenly. Sprinkle turbinado sugar over the top and dot with cold butter.

5. Bake 45–50 minutes, until puffed with golden edges and the center is just set (a knife inserted near the center comes out mostly clean). If browning too quickly, tent with foil.

6. Cool 10–15 minutes to set the custard. Serve warm as is or with powdered sugar.

7. In a small saucepan over medium heat, melt butter with cream. Whisk in powdered sugar until smooth; remove from heat and stir in bourbon/rum, vanilla, and a pinch of salt. Drizzle warm sauce over servings.

Notes

For best texture, use day-old bread and don’t skip the brief soak. Tent with foil if browning too quickly. Assemble up to 12 hours ahead; bake just before serving.