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
Units
Scale
- 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
- Slice bread into 1″ slices. Butter both sides of the bread. Cut into 1″ cubes and place cubes into a large baking dish.
- In a large saucepan over medium heat, warm eggnog, cream and milk until bubbling (do not boil). Remove from heat.
- In a large mixing bowl add eggs, egg yolk, sugar and salt. Using a hand mixer, beat until light and frothy.
- 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.
- 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.
- 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.
- Carefully remove the roasting pan from the oven. Remove the baking dish from the roasting pan; set aside and allow to cool before serving.
- Sprinkle with icing sugar, chopped walnuts, and a quick pour of maple syrup if desired.