Eggnog Bread Pudding with Irish Cream Caramel
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 Creme Caramel Sauce. Quick and easy to prepare in advance, this is a close-to-perfect recipe for entertaining.
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.