Should you can handle to save lots of a couple of cups from the bottle, you may make this breakfast slash dessert all December lengthy. This Eggnog Bread Pudding is welcome for dessert, brunch, or Christmas morning breakfast. It is really easy to make, and doesn’t require any cooking on the range prime!
In my home, I’ve to right away reserve 2 cups of eggnog from the bottle with a purpose to make this recipe. Some individuals in my home groan about this, however the reward of eggnog bread pudding is at all times price it.
Should you’re an eggnog lover, have you ever made my small batch of eggnog? It turns out to be useful for late evening cravings. This recipe for bread pudding requires a full 2 cups of already made eggnog, and you may completely use my recipe for a small batch right here. (Be sure you use 1 cup of heavy cream as an alternative of ¾ cup), and simply so : folding within the egg whites continues to be non-compulsory.
Substances
- Butter. One stick (½ cup) of unsalted butter, melted. You may additionally want an additional tablespoon of butter for greasing the pan.
- Bread. Purchase a one-pound (16 ounce) bundle of sliced Italian bread. Will probably be about 10-11 slices of bread. That is non-compulsory, however dice the bread into 1-2″ cubes and let it dry in a single day on the counter to go barely stale. This can assist it soak up the eggnog combination higher. If you do not have time for this step, it is okay!
- Eggnog. Two cups of full-fat heavy wealthy eggnog.
- Complete Milk. An equal quantity of complete milk. Don’t use skim milk for eggnog bread pudding, please.
- Rum. Including one-third cup of darkish rum is fully non-compulsory, however darkish rum is the normal addition to eggnog to make it barely boozy. You may also use whiskey or brandy as an alternative.
- Sugar. One-half cup of granulated sugar.
- Eggs. 5 giant eggs provides the bread pudding its raise and fluffiness.
- Nutmeg. The basic taste of eggnog is nutmeg, and regardless that there may be some within the precise eggnog, we will freshly grate in an extra teaspoon of it. It is actually finest if you should purchase the entire nutmeg berries and grate them your self utilizing a microplane grater. Grate it right into a small bowl after which measure out one teaspoon.
- Cinnamon. Including a small quantity of floor cinnamon (½ teaspoon) brings sweetness and heat to the eggnog bread pudding.
- Vanilla Extract. One teaspoon of vanilla extract.
- Salt. One-half teaspoon of salt to stability the flavors right here.
- For Serving: whipped cream and additional nutmeg.
The way to Make Eggnog Bread Pudding
Earlier than beginning the recipe, you should definitely slice the bread into one and two-inch cubes. And, use the additional tablespoon of butter to grease the 11×9-inch baking dish very effectively.
- Prepare the bread cubes in a fair layer within the pan, and pour the melted butter on prime. Toss to mix.
2. In a big bowl, whisk collectively the eggnog, milk, rum, sugar, eggs, nutmeg, cinnamon, vanilla and salt very effectively.
3. Pour the eggnog combination over the bread cubes, cowl all the dish with plastic wrap and let relaxation within the fridge for one hour. In the meantime, preheat the oven to 350-degrees Fahrenheit.
4. After the one hour soak is up, transfer the pan to the preheated oven. Bake for one hour and quarter-hour. Examine the combination at this level. It needs to be very puffy and barely jiggly, but when it is too jiggly, return it to the oven for one more quarter-hour (masking with aluminum foil to forestall extra browning if obligatory).
Make Forward Directions
As written, this recipe has a one-hour chill time earlier than baking in order that the eggnog custard combination soaks into the bread effectively. Nevertheless, you may make the eggnog custard in a single day and retailer it individually. An hour earlier than you intend to bake, pour it over the bread cubes and let soak.
The way to Retailer Leftovers
I’ll maintain this eggnog bread pudding on the counter for sooner or later earlier than I transfer it to the fridge. As a result of it technically comprises dairy and eggs, leftovers have to be refrigerated and consumed inside 3 days. Reheat slices within the microwave or oven to crisp up earlier than serving.
Eggnog Bread Pudding Recipe Diversifications
- Cinnamon Sugar – Omit the eggnog and change with half and half. Omit the nutmeg and use 1 teaspoon cinnamon as an alternative, for a complete of 1.5 teaspoons of cinnamon. Simply earlier than baking, sprinkle extra cinnamon-sugar on prime.
- Vegan – I examined this recipe with a vegan eggnog, and it labored effectively. Nevertheless, I nonetheless used all different elements (butter, eggs, and milk), so the recipe was not actually vegan. I simply needed you to know {that a} vegan eggnog could possibly be used.
- Alcohol – You should use brandy, whiskey, or darkish rum for this recipe.
Yield: 8
Eggnog Bread Pudding
Use 2 cups of leftover eggnog to make one of the best Christmas breakfast or brunch ever.
Prep Time
5 minutes
Prepare dinner Time
1 hour quarter-hour
Extra Time
1 hour
Whole Time
5 minutes
Substances
- ½ cup butter, melted (plus further for pan)
- 16 ounces sliced Italian bread (about 11-12 slices)
- 2 cups eggnog
- 2 cups complete milk
- ⅓ cup darkish rum
- ½ cup sugar, plus further for topping
- 5 giant eggs
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- For serving: whipped cream and additional nutmeg
Directions
- Use the additional butter to grease a 11×9-inch pan
- Slice the bread into 1-2” inch cubes. Prepare the bread in a fair layer within the ready pan.
Pour the ½ cup of melted butter evenly over the bread. - In a big bowl, whisk collectively the eggnog, milk, rum, sugar, eggs, nutmeg, cinnamon, vanilla and salt. Whisk very effectively to dissolve the sugar and break up the eggs.
- Pour the liquid over the bread within the pan, cowl with plastic wrap, and refrigerate for one hour.
- In the meantime, preheat the oven to 350, uncover, then bake the combination for an hour and quarter-hour, or longer. It’s going to puff up significantly within the oven, however is not going to be overly jiggly within the middle. If its underbaked, it’ll collapse so much when cooling. If it begins to show too brown on the hour mark, tent loosely with aluminum foil.
- Let cool for quarter-hour, slice and serve with whipped cream dusted with nutmeg.
Vitamin Data:
Yield:
8
Serving Measurement:
1
Quantity Per Serving:
Energy: 465Whole Fats: 21gSaturated Fats: 11gTrans Fats: 0gUnsaturated Fats: 8gLdl cholesterol: 191mgSodium: 641mgCarbohydrates: 50gFiber: 2gSugar: 23gProtein: 14g