There is a certain magic in the air as the season shifts, a whisper of warmth that dances with the chill of winter. Eggnog Bread Pudding beckons with its rich, velvety embrace, promising comfort in every luscious bite. This sublime dessert, kissed with spices and enhanced by the nostalgia of the holidays, invites both family and friends to gather and savor moments together.
To delight in the creation of Eggnog Bread Pudding is to engage in an age-old tradition where patience and precision converge beautifully. This recipe transforms simple, stale bread into a custard-laden wonder, evoking warmth and reminiscence with every forkful. Each ingredient coalesces in a harmonious symphony, resulting in a dessert that transcends the ordinary and embraces the extraordinary.
How to make Eggnog Bread Pudding
Ingredients:
- 1 loaf stale challah or brioche bread, cut into 1-in pieces (1 lb, about 13-14 cups total)
- 6 cups eggnog, at room temperature
- 6 large eggs, at room temperature
- 1/2 cup white granulated sugar
- 2 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- Powdered sugar for dusting (optional)
- Eggnog sauce, vanilla bread pudding sauce, ice cream, and/or whipped cream for serving (optional)
Directions:
Begin your journey by preheating the oven to a warm 350°F, allowing the air to fill with anticipation. Grease a 13 in x 9 in baking dish, the cradle for your bread pudding. In a generous mixing bowl, let the granulated sugar mingle with the fragrant vanilla and spices; stir until they dance together in sweet aromatic unity. With grace, whisk in the eggs, allowing their golden richness to blend seamlessly as you gradually incorporate the eggnog, creating a dreamy custard.
Nestle the bread cubes lovingly within the baking dish, cascading the velvety custard over them like a gentle rain. With tender hands, toss the bread to ensure each piece is cloaked in this luxurious mixture, then press down ever so slightly to ensure a thorough embrace. Allow this medley to rest for 30 minutes, so the bread can drink in the custard’s essence.
Once patience has greeted you with its reward, remove the foil and place the pan in the oven. The scent of cinnamon and nutmeg will unfurl as your pudding bakes for roughly 45 to 55 minutes, taking on a golden brown hue that speaks of warmth and comfort. A knife inserted should glide out clean, a testament to your craft. Allow your masterpiece to stand for 20 to 30 minutes before serving, letting the flavors settle and deepen. Lastly, dust with powdered sugar, a delicate snowfall atop your creation, and present it with your choice of sauces or a dollop of cream, inviting indulgence.
How to serve Eggnog Bread Pudding
This enchanting Eggnog Bread Pudding is best enjoyed warm, each bite a harmonious blend of flavors and textures. Serve it alongside a drizzle of rich eggnog sauce or a scoop of creamy vanilla ice cream, where the cold and warmth meet in perfect contrast. For those seeking a lighter touch, a dollop of freshly whipped cream can elevate the experience further, creating an effortless elegance on each plate.
How to store Eggnog Bread Pudding
Should you find yourself with leftovers, fear not. Store the cooled bread pudding in an airtight container, where it can rest peacefully in the refrigerator for up to three days. The flavors will continue to develop, beckoning you to indulge once more in its nostalgic embrace.
Tips to make Eggnog Bread Pudding
- Using day-old challah or brioche bread is ideal, as its slightly stale texture allows it to soak up the custard beautifully without disintegrating.
- For a richer flavor, consider using homemade eggnog, infusing your pudding with a personal touch.
- Ensure your eggs and eggnog are at room temperature to create a smoother custard, which will yield an even silkiness in texture.
Variations
For those inclined to experiment, consider adding a splash of bourbon or rum to the custard for an alluring warmth that complements the spices. Dried fruits such as cranberries or raisins can provide a delightful surprise within each bite. Additionally, a sprinkle of toasted nuts can introduce a delightful crunch, juxtaposing the softness of the pudding itself.
FAQs
Can I use regular bread instead of challah or brioche?
While you may use regular bread, the richness of challah or brioche provides a decadent texture and flavor that makes this pudding truly special.
Can I freeze Eggnog Bread Pudding?
Yes, you may freeze the bread pudding before baking. Wrap it tightly in plastic wrap and aluminum foil, storing it in the freezer for up to a month. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.
Can I make this ahead of time?
Absolutely! Prepare the bread pudding in advance and refrigerate it unbaked. Simply allow it to sit at room temperature for about 30 minutes before baking, ensuring an even cook.
In the act of baking, there lies a quiet beauty — a patient dance between ingredients and time—reminding us that the sweetest moments often emerge from a gentle melding of effort and care.
Eggnog Bread Pudding
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 13 in x 9 in baking dish.
- In a mixing bowl, combine the granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt; whisk until well mixed.
- Whisk in the eggs until the mixture is smooth, then gradually add the eggnog, mixing until combined.
- Place the bread cubes in the greased baking dish and pour the custard mixture over the bread, ensuring all pieces are coated.
- Toss the bread gently, pressing down slightly to ensure it's covered in custard, and let it rest for 30 minutes.
- After resting, place the baking dish in the oven and bake for 45 to 55 minutes, or until golden brown and a knife inserted comes out clean.
- Let the pudding stand for 20 to 30 minutes before serving.