Brioche bread, sweet apples and rum-infused raisins are submerged in an eggnog and spice-filled egg custard and baked to golden brown goodness. Drizzle with a rich Irish Cream Caramel Sauce. Quick and easy to prepare in advance, this is a close to perfect recipe for entertaining.
I love this bread pudding. It can be prepared entirely in advance and simply popped in the oven less than an hour before serving. The decadent Irish Creme Caramel Sauce can also be made in advance and reheated. Eggnog Bread Pudding is the ideal recipe for using up the holiday's leftover eggnog and day-old bread.
Bread pudding can be traced back to 11th Century Britain, where it is also known simply as "pudding" and created as a means to use up stale brad. In doing a bit of research it was found that most cultures around the world have their own versions of bread pudding.
If you are in the mood for a savory version of bread pudding, try my Sausage, Caramelized Onion, Mushroom and Gruyere Bread Pudding.
Ingredients
Eggnog Bread Pudding Ingredients
Irish Creme Caramel Ingredients
- golden raisins
- dark rum
- loaf brioche bread
- eggs
- eggnog
- sugar
- vanilla extract
- ground cinnamon
- salt
- Honeycrisp or Gala apple
- white sugar
- water
- butter
- heavy whipping cream
- vanilla
- salt
- Irish crème liqueur, such as Bailey's
See recipe card for quantities.
Jump to RecipeInstructions
Preheat oven to 350°F. Position oven rack in the middle oven position. Coat a 2-quart baking dish with non-stick cooking spray (or coat with butter).
Place the raisins and rum in a small bowl. Microwave on high for 20 to 30 seconds. Reserve while preparing the other ingredients.
In a large bowl, whisk the eggs.
Add eggnog, sugar, vanilla, cinnamon and salt
Whisk until combined.
Arrange brioche cubes in the baking dish in a single layer.
Top with diced apples and rum-soaked raisins. Pour the eggnog mixture evenly over the bread cubes, apples and raisins. Let stand for an hour or refrigerate overnight.
Bake unto the top is puffed and golden brown and the center of the pudding is set, about 45 to 50 minutes.
Add ½ cup water to small saucepan and bring to a boil.
Whisk sugar into boiling water. bring up to a rapid boil. Reduce heat to medium-low and cover with a lid.
Boil for 6 to 8 minutes until sugar and water start to turn an amber brown color.
Remove from the heat and whisk in the cubed butter.
Slowly whisk in the heavy whipping cream, whisking until the caramel stops foaming.
Add the vanilla, salt and Irish crème. Return to the stove top and bring the mixture back to a boil.
Once it reaches a boil, remove from the heat and allow to cool before serving.
Hint: Make the Irish Creme Caramel Sauce in advance and simply warm it on the stove top for serving. This is wonderful not only on the bread pudding, but drizzled over ice cream, cheese cake or on French toast.
Substitutions & Variations
- Pear, Raisin and Pistachio - Instead of apples, use pears. Sprinkle ⅓ cup chopped shelled pistachios over the top of the pudding before baking.
- Banana, Coconut and Rum Raisin - Dice two medium ripe bananas to replace the apple; add ½ cup unsweetened coconut flakes. Top with the rum infused raisins.
- Bread - Replace the brioche with day old croissants or leftover stale panettone bread
- Amaretto - I used Bailey's Irish Cream. Consider using Amaretto instead.
- Nuts -- Add ⅓ cup chopped pecans along with the apples and raisins if desired.
Equipment
- medium bowl
- medium sauce pan
- 2-quart baking soda dish
Storage
Bread pudding freezes very well both baked and unbaked making it an ideal dessert for streamlining meal prep.
To freeze, wrap it well and freeze for up to 3 months.
To refrigerate, store baked bread pudding in an airtight container for up to five days.
The Irish Creme Caramel will last in the refrigerator in an airtight container for up to 3 weeks. Store in an airtight container in the freezer for up to 3 months.
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Eggnog Bread Pudding with Irish Cream Caramel
Equipment
- medium bowl
- 2-quart baking dish or casserole
- medium saucepan
Ingredients
- ½ cup golden raisins
- 2 tablespoons dark rum
- 16 ounce loaf brioche bread cut into 1” cubes
- 3 large eggs
- 2 cups eggnog
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- large Honeycrisp or Gala apple peeled and diced
Irish Crème Caramel:
- 1 cup white sugar
- ½ cup water
- 4 tablespoons butter
- ½ cup heavy whipping cream
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅓ cup Irish crème liqueur
Instructions
- Preheat oven to 350°F. Position oven rack in the middle oven position. Coat a 2-quart baking dish with non-stick cooking spray (or coat with butter).
- Place the raisins and rum in a small bowl. Microwave on high for 20 to 30 seconds. Reserve while preparing the other ingredients.
- In a large bowl, whisk the eggs. Add eggnog, sugar, vanilla, cinnamon and salt and whisk until combined.
- Arrange brioche cubes in the baking dish in a single layer. Top with diced apples and rum-soaked raisins. Pour the eggnog mixture evenly over the bread cubes, apples and raisins. Let stand for an hour or refrigerate overnight.
- Bake unto the top is puffed and golden brown and the center of the pudding is set, about 45 to 50 minutes.
Prepare Irish Crème Caramel.
- Add ½ cup water to small saucepan and bring to a boil. Whisk sugar into boiling water and bring up to a rapid boil. Reduce heat to medium-low and cover with a lid. Boil for 6 to 8 minutes until sugar and water start to turn an amber brown color.
- Remove from the heat and whisk in the cubed butter. Slowly whisk in the heavy whipping cream, whisking until the caramel stops foaming.
- Add the vanilla, salt and Irish crème. Return to the stove top and bring the mixture back to a boil. Once it reaches a boil, remove from the heat and allow to cool before serving.
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