Break out the rum and the rustic bread for this Eggnog Bread Pudding. Made with a few simple ingredients and a lot of holiday cheer, this baked custard will warm you up on a cold winter day.
7cups1-inch bread cubesfrom a day-old French baguette
3large egg yolks
3/4cupgranulated sugar
1/2tspground cinnamon
1Tbspvanilla extractpure
4cupsspiked eggnog*see above for recipe
2Tbspturbinado sugar
Garnish
powdered sugar
sugared cranberries
Instructions
Spiked Eggnog
Add eggs to a blender then pulse until pale and frothy, approximately 1 minute.
Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
Add remaining eggnog ingredients then pulse until combined, approximately 15 seconds.
Chill in the refrigerator for 1 hour before drinking or use right away to make bread pudding.
Store leftover eggnog in an airtight container in the refrigerator up to 3 days. Stir before enjoying.
Eggnog Bread Pudding
Preheat oven to 350 degrees.
Grease the bottom and sides of a 2 quart baking dish with butter then set aside.
Place bread cubes in a large bowl.
In a separate bowl, whisk egg yolks, sugar, cinnamon, vanilla and eggnog until combined then pour over bread cubes.
Using your fingers, gently press bread cubes into eggnog mixture until all cubes are moistened. Set aside and allow bread cubes to soak for 15 minutes.
Spoon bread pudding into prepared baking dish then top with turbinado sugar.
Bake for 45 minutes or until the center is set and the edges are golden brown and pulling away from the sides of the baking dish.
Cool slightly then slice and serve warm. Garnish with powdered sugar and sugared cranberries, if desired.
Cover leftovers and store in the refrigerator up to 2 days.