Save Eggnog Bread Pudding with Rum Sauce is the ultimate winter treat when you need something cozy and festive. This recipe melts together velvety eggnog custard, buttery bread, and a warming rum sauce for a dessert guaranteed to win hearts at every holiday gathering. Each bite tastes like a celebration and my family goes back for seconds every time I make it.
I first baked this for a December family dinner and the empty casserole dish said it all. My aunt always tries to sneak the last spoonful after everyone else is full.
Ingredients
- Day old brioche or challah bread cubed: It is soft but sturdy enough to soak up custard and gives a rich taste. Look for bread with a fresh eggy aroma
- Eggnog: Adds holiday spice and creamy complexity. Buy a good quality eggnog that is thick and fragrant
- Large eggs: They set the custard and create silkiness. Use fresh eggs for best texture
- Granulated sugar: Balances the spice and adds delicate sweetness. Try organic sugar for cleaner taste
- Whole milk: Makes the pudding tender without being too dense. Whole milk or even half and half work well
- Vanilla extract: Deepens all the flavors. Pure vanilla (not imitation) makes a big difference
- Ground nutmeg: Essential eggnog flavor. Freshly grated if possible releases the best aroma
- Ground cinnamon: Gives warm undertones. Look for fragrant sticks or fresh powder
- Golden raisins: Optional for pops of chewy sweetness. Choose plump raisins without any added oil
- Unsalted butter: Adds richness and golden color. For maximum flavor use high quality butter
- Rum Sauce
- Granulated sugar: Sweetens and helps thicken. Fine sugar dissolves well
- Unsalted butter: Adds creaminess and depth
- Heavy cream: Creates a lush velvety sauce. Choose cream with no additives
- Dark rum: Delivers warmth and a subtle kick. Pick a rum with rich molasses notes
- Vanilla extract: Rounds out the sauce
- Salt: Just a pinch to balance sweetness
Instructions
- Prepare the Baking Dish:
- Lightly grease a nine by thirteen inch baking dish with butter or nonstick spray so the pudding lifts out easily and bakes evenly
- Layer the Bread:
- Pile your day old cubed bread into the prepared dish. Scatter golden raisins on top for bursts of flavor if desired
- Make the Custard:
- In a large mixing bowl whisk together the eggnog eggs sugar milk vanilla nutmeg and cinnamon with focus on breaking up eggs thoroughly. Whisk for at least one minute until completely combined and frothy for a luscious custard
- Combine Bread and Custard:
- Pour eggnog mixture evenly across bread making sure every piece gets soaked. Press bread gently with a spatula so it sinks and drinks up all the liquid. Let it stand for ten minutes to absorb deeply
- Butter the Top:
- Drizzle melted unsalted butter slowly over entire surface of bread pudding. This creates crisp golden edges and extra richness once baked
- Bake to Perfection:
- Place dish in oven and bake for forty five minutes until custard is set and top looks golden brown. Check by wiggling the dish gently the center should barely move but not be wet
- Prepare the Rum Sauce:
- In a small saucepan melt butter and sugar together over medium heat stirring all the time so it does not grain. Add cream rum vanilla and salt. Stir continuously while simmering just until the sauce thickens to a pourable consistency about five minutes. Remove from heat so it stays silky
- Serve it Up:
- Spoon warm bread pudding onto plates and pour generous ribbons of warm rum sauce all over. The sauce will soak in and make every bite luscious
Save Every year my mom bakes a batch with extra rum in the sauce and laughs as we all sneak spoonfuls before it ever hits the table. I love how the nutmeg and eggnog make the kitchen smell like the holidays instantly.
Storage Tips
Wrap leftover bread pudding tightly and store in the fridge up to three days. For best results reheat gently in a low oven with sauce spooned over the top or microwave in small portions. Rum sauce holds well chilled just let it come to room temperature or rewarm before serving.
Ingredient Substitutions
Panettone or French bread work in place of brioche and bring a slightly different texture. To skip the rum use more vanilla extract or a splash of almond extract for flavor. If you want it dairy free use a creamy plant based eggnog and coconut cream in the sauce.
Serving Suggestions
Top with clouds of whipped cream or a dusting of powdered sugar for extra festivity. Bread pudding pairs well with fresh berries or a scoop of vanilla ice cream for a show stopping holiday dessert.
Cultural Context
Bread pudding started out in resourceful kitchens as a way to use up leftover bread. Today every cozy American diner and Southern table has their own version often with a boozy sauce for something special in winter. The eggnog twist makes this recipe feel made for festive gatherings.
Seasonal Adaptations
Make it with cinnamon raisin bread for more spice Try dried cranberries instead of raisins for holiday color Infuse rum sauce with a cinnamon stick for deeper flavor
Success Stories
My cousin tried making this for her church potluck and called me the next day gushing about how every slice was devoured in minutes. People loved the combination of creamy pudding and that warm luscious sauce.
Freezer Meal Conversion
Bake bread pudding then cool and wrap tightly. Freeze up to a month. Thaw in fridge overnight and reheat at three hundred twenty five degrees until warmed through. Freeze sauce separately and rewarm just before serving for best texture.
Save Serve warm for ultimate comfort and watch everyone come back for seconds. This decadent winter dessert truly brings festive joy to your table.
Cooking Questions
- → Can I use different bread types?
Yes, brioche, challah, or panettone all work well. French bread is another flavorful alternative.
- → How do I make it non-alcoholic?
Replace the rum with extra vanilla extract in the sauce for a family-friendly version.
- → Is this dessert vegetarian?
Yes, it is made with eggs and dairy but does not contain meat or animal rennet.
- → Can I prepare it ahead of time?
The bread pudding can be baked in advance and reheated before serving with freshly made sauce.
- → What toppings pair well?
Try whipped cream, powdered sugar, or toasted nuts for added texture and richness.
- → Does eggnog flavor come through?
Eggnog gives a unique, creamy base with hints of nutmeg and vanilla throughout the pudding.