So, I apologize in advance dear readers. I made this last week, and couldn’t find the time to post about it until now. I love eggnog, and I always have. It’s sweet, creamy, and the spices just make me feel warm and cozy – it is always the one element that lets me know that Christmas is coming.
For years, I grew up drinking eggnog and milk, usually about half and half, and my parents would experiment with baking with eggnog. Since I have moved out of the house, I haven’t splurged on eggnog nearly as much as I did when I was younger, but when I do, I always try to bake something with eggnog. Eggnog cheesecake? Been there. I decided to try eggnog bread pudding with the leftover loaf of bread from my last post. Paul and I don’t eat insane amounts of bread, and we had forgotten to freeze the remaining loaf, so it was slightly stale – perfect for bread pudding.
While the original recipe is for a breakfast bread pudding, I made it as a dessert one night and it was still just as fabulous as promised. In my opinion, bread pudding is equally delicious as breakfast or dessert. It is not usually too sweet, so it makes the perfect option after a luxurious meal, or after rolling out of bed.
Yield: 1 9 x 13 pan
1 12oz. loaf cubed bread
3 c. eggnog
2 c. milk (a higher fat content like 2% or whole milk makes a richer custard)
5 large eggs
4 egg yolks
1 c. sugar
2 tbsp. spiced rum or 1 tsp. vanilla extract
Pile bread into a 9 x 13 inch pan, and spread out evenly. In a large saucepan, heat the eggnog and milk over medium heat until bubbling gently but not boiling.
Combine the eggs, egg yolks, sugar and salt in a large mixing bowl and whisk vigorously until light and frothy. Temper the eggs by whisking one cup of the eggnog mixture into the eggs to warm them. Gradually whisk in the remaining eggnog mixture and the rum or vanilla.
Pour the custard over the bread cubes, and gently mash down with your hands to make sure all of the bread gets saturated. Set aside for at least one hour, or chill overnight if you are making this for breakfast for the next day.
Preheat the oven to 375°F. Bring a large pot of water to a boil. Place the casserole dish inside of a large roasting pan and transfer to the oven. Carefully pour the boiling water into the roasting pan, so that it comes halfway up the sides of the baking dish.
Bake for approximately 45 to 50 minutes, until the custard is set and the top is light golden brown. Remove the roasting pan from the oven, then carefully lift the casserole dish out of the water. Allow to cool for 5 to 10 minutes before serving.
Sprinkle with icing sugar and serve with warm maple syrup.