Rich indulgent and delicious, this eggnog bread pudding is a real treat! Simple to make, this boozy dessert is drizzled in a bourbon sauce for one tasty bite. Guaranteed everyone will want a second helping!
Keyword bread pudding with eggnog, eggnog dessert recipe, how to make bread pudding
1loaf challah bread cut or torn into large 1 inch piecesabout 6 cups
2 1/2cupsfull fat eggnog
1/4cup1/2 stick unsalted butter
1/2cupwhite granulated sugar
Bread Pudding Instructions
Add eggs in a large bowl and whisk until lightly beaten. Add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.
Bourbon Sauce Instructions
Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.
If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
For best results, use stale bread (or at least day old).
If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips.