08 Dec HOW TO MAKE EGGNOG BREAD PUDDING
Okay, I have to admit, I don’t like drinking eggnog. I get why people love eggnog. I love the flavours but the thought of drinking a drink made of eggs is a little strange to me. Haha BUT baking it into a bread pudding, now that sounds delicious! A couple weeks ago, I attended a cooking event with PC and baked a chocolate orange bread pudding. I always love bread pudding, I mean who doesn’t? It’s bread soaked in a custard and baked. I’m not a big fan of the chocolate-orange combo but it was actually so good, I licked my ramekin clean.
My husband also loves bread pudding! When we used to bake and cook together, we would make a big pan of it so we always have left overs! This would make the perfect dessert for a dinner party, it’s quick, easy and you can make the bread pudding in advance. Assemble the bread pudding and store it in the fridge until you’re ready to bake it!
I made this eggnog bread pudding with dark chocolate sprinkle throughout it for a little hit of gooey sweetness. You can definitely serve it with fresh berries or even better, a caramel whiskey sauce!
If you end up making this recipe, let me know how you like it in the comments! 🙂
EGGNOG BREAD PUDDING
A delicious twist on a classic bread pudding. It's the perfect fit for the holidays!
- 6-8 slices challah bread diced into 1/2 inch cubes
- 3 tbsp butter melted
- 2 large eggs beaten
- 2 cups eggnog
- 1 tsp vanilla extract
- 1/2 cup dark brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg freshly grated
- 1/4 tsp ground cloves
- 1/2 cup dark chocolate chopped
Preheat oven to 350C. Grease four individual ramekins with butter.
In a large bowl, whisk together the eggs, butter, eggnog and vanilla. Then whisk in the sugar, cinnamon, nutmeg and cloves. Whisk until well combined.
In each ramekin, add one layer of the diced challah bread, sprinkle in the chocolate, add another layer of the challah and top with more chocolate.
Pour the eggnog mixture into each ramekin until almost full. Wrap the tops of the ramekins with aluminum foil and place on a baking sheet.
Bake for 15 minutes. Then remove the aluminum foil and place back in the oven for another 8-10 minutes until the tops spring back when lightly tapped.
Cool slightly on a wire rack. Serve warm with ice cream or whipped cream.
This eggnog bread pudding is delicious on its own but even better drizzled in this caramel whiskey sauce and extra vanilla ice cream!
CARAMEL WHISKEY SAUCE
A delicious caramel whiskey sauce that you can literally have on everything!
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/4 cup heavy cream
- 1 tbsp whiskey
- 1 tsp vanilla extract
- 1 pinch salt
In a heavy bottom saucepan, add the sugar and water. Cook on medium-high until the mixture starts to bubble and turn an amber colour.
Take the caramel off the heat, whisk in the heavy cream. Be careful, the mixture will bubble. Add the bourbon, vanilla and salt. Whisk to combine and transfer to a heat proof glass bowl.
Hope you enjoy it!