Eggnog Bread Pudding
The holidays are good for a lot of things: gathering with friends and family you haven’t seen for a while, enjoying a good laugh around the dinner table, and stuffing yourself to the brim with delicious food. But what I love most about the holidays is… the leftovers!
Seriously. There is nothing like leftovers. Often you’ll find the usual suspects hanging out in my fridge the week after the big dinner: turkey, mashed potatoes, corn… however, it’s not very often I am left with a surplus of eggnog. So when I discovered an entire bottle of homemade eggnog stashed in the back of the fridge, I immediately put it to good use.
Now, I’ve professed my love for bread pudding several times over the years, but THIS recipe takes my love over the top! The rich eggnog makes a custard-like base for this dessert, while the buttered-up french bread soaks in all the goodness. If by any miracle you have leftover eggnog in your fridge this holiday season, earmark it for this recipe. You’ll thank me later! 😉
Eggnog Bread Pudding
- Prep Time: 60
- Cook Time: 45
- Total Time: 1 hour, 45 minutes
- Yield: Serves 8-10 1x
- Category: Dessert
Description
Rich homemade eggnog turns this traditional bread pudding recipe into a delicious custard-like dessert. A sprinkle of icing sugar, a quick pour of maple syrup and a handful of walnuts top off this dish adding sweetness and crunch! Perfect as a dessert or even a nice New Year’s brunch!
Ingredients
1 loaf french bread
Butter, room temperature
3 cups homemade eggnog
1 cup 18% cream
1 cup 1% milk
5 eggs
4 egg yolks
1 cup sugar
Pinch of salt
2 tbsp Disaronno
1 tsp nutmeg
Garnish: icing sugar, chopped walnuts, maple syrup
Instructions
1. Slice bread into 1″ slices. Butter both sides of the bread. Cut into 1″ cubes and place cubes into a large baking dish.
2. In a large saucepan over medium heat, warm eggnog, cream and milk until bubbling (do not boil). Remove from heat.
3. In a large mixing bowl add eggs, egg yolk, sugar and salt. Using a hand mixer, beat until light and frothy.
4. Slowly pour the warm eggnog/milk mixture into the eggs, 1/2 cup at a time, whisking as you go (do this gradually so you don’t cook the eggs). Once incorporated mix in the Disaronno and the nutmeg.
5. Pour the custard base over the bread, and using the back of a large wooden spoon, push the cubes down until saturated. Allow the mixture to sit for 1 hour before baking.
6. Preheat oven to 375°F. Place casserole dish inside a larger casserole dish or roasting pan. Pour boiling water into the large pan until it reaches halfway up the baking dish. Bake for 40-45 minutes, or until the custard sets and the tops of the bread cubes are golden.
7. Carefully remove the roasting pan from the oven. Remove the baking dish from the roasting pan; set aside and allow to cool before serving.
8. Sprinkle with icing sugar, chopped walnuts, and a quick pour of maple syrup if desired.
What are your favourite holiday leftovers?
Wow! You’ve managed to marry two of my favorite things in the most delicious way. I’ll be trying this recipe for sure come Christmas.