Spiced Eggnog Bread Pudding Image

Spiced Eggnog Bread Pudding

Mary's Kitchen Crush - "A Very Mary Holiday"

15
Prep Time
(minutes)
65
Cook Time
(minutes)
8
Servings

Ingredients

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

  1. Heat oven to 350F (176C). Butter or spray a 2L casserole dish with cooking spray.
  2. Whisk together sugars, eggs, eggnog, milk, vanilla, zest, cinnamon and salt in a large bowl.
  3. Place bread, pecans and cranberries in casserole dish and pour egg mixture over.
  4. Soak for 20 minutes.
  5. Sprinkle topping over bread mixture and bake until golden and set, about 35 to 45 minutes.
  6. Serve drizzled with Vanilla Bean Butter Sauce.

Topping

  1. Combine brown sugar, flour, pecans and salt in a small bowl.
  2. Mix in the melted butter until crumbly.

Vanilla Bean Butter Sauce

  1. Melt butter in a small saucepan over medium heat.
  2. Add sugar and cook for 5 minutes, stirring occasionally.
  3. 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.
  4. Serve drizzled over Spiced Eggnog Bread Pudding.