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The Royally Baked / Recipes  / Eggnog Bread Pudding

Eggnog Bread Pudding

Christmas never really feels like Christmas while living in a different country. Family, climate, customs, foods, even the smells are different down here. Being alone for the holidays really makes you realize and feel grateful for what you are missing back at home.

Christmas is a pretty big deal down here in Mexico. Every weekend of December it seems like someone's inviting you to a Posada, (a Christmas party where everyone gets super drunk, breaks open a piñata, and basically eats tamales).

I was pleasantly surprised to find Eggnog being sold down here at local Costco, and even more excited after I read that it came with the alcohol already mixed in, talk about convenience! This nog is 29.5 proof (14.5%) so you defiantly can taste the alcohol. This recipe will work with any eggnog, alcoholic or virgin, as well as any type of bread, if you are unable to find brioche.

Eggnog Bread Pudding

Makes 1 - 9x13" dish

Eggnog bread pudding:

  • 1 loaf of brioche (fresh or day old.)
  • 28 gm / 2 Tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • pinch of salt
  • 6 eggs
  • 2 ½ cups eggnog (with or without booze.)
  • 1 can (360gm) / 1 ½ cups evaporated milk
  • 30 gm / 2 Tbsp butter, melted
  • 15 ml / 1 Tbsp vanilla extract
  • 85 gm / ½ cup cranberries, dried
  • 75 gm / ½ cup golden raisins

Eggnog custard sauce:

  • 4 egg yolks
  • pinch of salt
  • ½ cup eggnog
  • 1 ½ cups milk

Intructions

1. Slice the brioche loaf into 1 inch slices, then 1 inch cubes, set aside in a large bowl

2. Add the raisins, cranberries, and half a cup of hot water to a small bowl. Allow dried fruit to plump up for about 30 minutes and discard excess liquid.

3. In another bowl combine the sugar, cinnamon, nutmeg and salt. Whisk to combine, then add your eggs and whisk to combine again. Finally whisk in the eggnog, evaporated milk, melted butter, and vanilla.

4. To a buttered 9x13 baking dish, add the cubed brioche layering with plumped raisins and cranberries. Finally slowly and gently pour over the eggnog mixture evenly. Allow to soak for 1 hour.

5. In a preheated 325F / 160C oven, bake the bread pudding for about 40 to 45 minutes, or until everything has set. Enjoy warm or after a couple of hours in the fridge, with a drizzle of the custard sauce on top. ¡Buen provecho!

Making the eggnog custard sauce:

1. Whisk together the egg yolks, salt, eggnog and milk in a small pot.

2. Cook over medium low, while stirring constantly.

3. The custard will be ready when it has slightly thickened and coats the back of a wooden spoon. (after about 8 minutes.)

4. Strain the custard to catch any pieces of egg, and reserve in the fridge.

Comments:

  • AffiliateLabz
    February 16, 2020 at 1:14 am

    Great content! Super high-quality! Keep it up! 🙂

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