Can I make Eggnog Bread Pudding without rum?

Yes, you can absolutely make Eggnog Bread Pudding without rum. The rum adds a rich depth of flavor, but if you'd rather not include it, simply omit it from both the pudding and the syrup. The bread pudding will still be delicious with the eggnog, cinnamon, and nutmeg.

Can I use a different type of bread for this recipe?

While challah or brioche bread are recommended for their rich, eggy texture, you can use other types of bread like French bread or even whole wheat bread if you prefer. Just make sure the bread is sturdy enough to soak up the custard mixture without falling apart.

How can I store leftover Eggnog Bread Pudding?

To store leftover Eggnog Bread Pudding, cover it with plastic wrap or foil and refrigerate for up to 3 days. Reheat individual portions in the microwave or larger portions in the oven at 350°F until warmed through.

Eggnog Bread Pudding – Delicious Holiday Treat

Name: Eggnog Bread Pudding
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 9 h 25 min
Cuisine: American
Ingredients: 1 1/4 lb challah or brioche bread, cut into 1-inch pieces; 1 cup golden raisins; 2 1/2 cups eggnog; 1 cup whole milk; 6 large eggs; 1 cup granulated sugar; 3 tbsp dark rum; 1 tbsp vanilla extract; 1 1/2 tsp cinnamon; 3/4 tsp kosher salt; 1/2 tsp nutmeg; 1/4 cup turbinado sugar (for topping); 1 tsp cinnamon (for topping); 1/2 tsp nutmeg (for topping); 3/4 cup maple syrup (for rum-butter syrup); 2 tbsp unsalted butter (for rum-butter syrup); 1/4 tsp kosher salt (for rum-butter syrup); 2 tbsp dark rum (for rum-butter syrup)

Description

Eggnog Bread Pudding is a festive, comforting holiday treat that combines the flavors of creamy eggnog, spiced bread, and rich rum-butter syrup. Perfect for a Christmas morning breakfast or a cozy dessert, it’s an indulgent dish that can be made ahead for ease and convenience.

Ingredients

Scale

1 1/4 lb challah or brioche bread, cut into 1-inch pieces
1 cup golden raisins
2 1/2 cups eggnog
1 cup whole milk
6 large eggs
1 cup granulated sugar
3 tbsp dark rum
1 tbsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp kosher salt
1/2 tsp nutmeg
1/4 cup turbinado sugar (for topping)
1 tsp cinnamon (for topping)
1/2 tsp nutmeg (for topping)
3/4 cup maple syrup (for rum-butter syrup)
2 tbsp unsalted butter (for rum-butter syrup)
1/4 tsp kosher salt (for rum-butter syrup)
2 tbsp dark rum (for rum-butter syrup)

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Instructions

Grease a 13-by-9-inch baking dish with butter. Toss the bread cubes and raisins together in the dish, spreading them into an even layer.
In a large bowl, whisk together the eggnog, milk, eggs, sugar, rum, vanilla, cinnamon, salt, and nutmeg. Pour the eggnog mixture evenly over the bread cubes. Cover and chill for at least 8 hours or overnight.
Preheat the oven to 350°F (175°C). Remove the bread pudding from the refrigerator and let it sit at room temperature while the oven preheats.
In a small bowl, mix together the turbinado sugar, cinnamon, and nutmeg. Sprinkle this spiced topping evenly over the bread pudding.
Bake in the preheated oven for 1 hour 5 minutes to 1 hour 15 minutes, until golden brown and set. Tent with foil after 30 minutes if the top is browning too quickly.
While the bread pudding bakes, make the rum-butter syrup. In a small saucepan, combine maple syrup, butter, and salt. Bring to a simmer over medium heat, stirring occasionally until the butter melts (about 3 minutes). Remove from heat and stir in rum.
Let the bread pudding cool for 10 minutes before serving. Drizzle with warm rum-butter syrup and serve with fresh berries if desired.

Notes

For a non-alcoholic version, omit the rum in both the pudding and syrup. The bread pudding will still be delicious without it.
If you prefer a firmer texture, bake the pudding a little longer. For a softer pudding, reduce the baking time slightly.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat individual servings in the microwave or larger portions in the oven at 350°F until heated through.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 7g
Cholesterol: 120mg