Eggnog Bread Pudding

Eggnog Bread Pudding

This Eggnog Bread Pudding will add a perfectly sweet ending to any seasonal supper, especially when topped with whipped cream and bourbon caramel.

Eggnog Bread Pudding
 
Makes 4 servings
Ingredients
  • 3 cups Eggnog
  • 1 cup granulated sugar
  • 2 large eggs
  • 1¼ teaspoons vanilla extract, divided
  • 8 cups challah, cut into ½-inch cubes
  • 1¼ cups heavy whipping cream, divided
  • ¼ cup confectioners’ sugar
  • ½ teaspoon ground nutmeg
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon bourbon
Instructions
  1. Preheat oven to 325°. Spray an 8-inch square pan with baking spray with flour and line pan with parchment paper.
  2. In a large bowl, whisk together Eggnog, granulated sugar, eggs, and 1 teaspoon vanilla until combined. Fold in bread cubes. Pour into prepared pan, and place pan on a baking sheet.
  3. Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool for 5 minutes.
  4. In a medium bowl, beat 1 cup cream with a mixer at medium speed until thickened, about 2 minutes. Add confectioners’ sugar and nutmeg, beating until soft peaks form, about 1 minute. Refrigerate until ready to serve.
  5. In a small saucepan, bring brown sugar, remaining ¼ cup cream, butter, bourbon, and remaining ¼ teaspoon vanilla to a boil over medium heat; cook for 1 minute. Remove from heat, and let cool slightly.
  6. Using a 3½-inch round cutter, cut 4 servings from bread pudding. Save scraps for another use. Serve warm sauce over bread pudding and top with whipped cream.