
Spiced Eggnog Bread Pudding
Mary's Kitchen Crush - "A Very Mary Holiday"
15
Prep Time (minutes)
65
Cook Time (minutes)
8
ServingsIngredients
Pudding
- 1 cup (225g) granulated sugar
- ½ cup (100g) brown sugar
- 5 eggs
- 1-½ cups (355ml) eggnog
- ½ cup (120ml) milk
- 2 teaspoons (10ml) vanilla
- ½ orange, zested
- ½ teaspoon (3g) ground cinnamon
- ¼ teaspoon (1g) kosher salt
- 8 cups (300g) 1-½-inch (3 ½ cm) cubed stale bread
- ½ cup (75g) chopped toasted pecans
- ½ cup (75g) dried cranberries
Topping
- ¼ cup (50g) brown sugar
- ¼ cup (35g) flour
- 3 tablespoons (45g) chopped toasted pecans
- 1/8 teaspoon (<1g) kosher salt
- 2 tablespoons (30g) unsalted butter, melted
Vanilla Bean Butter Sauce
- ¼ cup (60g) unsalted butter
- ½ cup (125g) sugar
- 1/3 cup (78ml) 35% cream
- 1 teaspoon (5g) vanilla bean paste
- 1-½ tablespoons (25ml) orange liqueur
- 1/8 teaspoon (<1g) salt
Steps
Pudding
- Heat oven to 350F (176C). Butter or spray a 2L casserole dish with cooking spray.
- Whisk together sugars, eggs, eggnog, milk, vanilla, zest, cinnamon and salt in a large bowl.
- Place bread, pecans and cranberries in casserole dish and pour egg mixture over.
- Soak for 20 minutes.
- Sprinkle topping over bread mixture and bake until golden and set, about 35 to 45 minutes.
- Serve drizzled with Vanilla Bean Butter Sauce.
Topping
- Combine brown sugar, flour, pecans and salt in a small bowl.
- Mix in the melted butter until crumbly.
Vanilla Bean Butter Sauce
- Melt butter in a small saucepan over medium heat.
- Add sugar and cook for 5 minutes, stirring occasionally.
- Whisk in cream, vanilla bean paste, liqueur and salt. Cook, stirring frequently, until the sauce is thick enough to coat the back of a spoon, about 7 to 10 minutes.
- Serve drizzled over Spiced Eggnog Bread Pudding.