Eggnog and Rum Bread Pudding
Beth is a homemaker and professional author. She lives with her family close to the scenic Smoky Mountains of East Tennessee.
This recipe is a variant on traditional bread pudding as it uses eggnog and rum instead of scalded milk. It is also a family favorite in my household, and is especially enjoyed around the Thanksgiving and Yule seasons.
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Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
20 min | 30 min | 50 min | Serves eight to ten people |
Ingredients
- 9 slices dried or day-old bread
- 2 1/2 cups heated eggnog
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 Tbsp almond or vanilla extract
- 1 Tbsp molasses or honey
- 1/4 tsp baking powder
- 2 Tbsp butter, melted
- 1/4 cup dark rum*, (brandy may be used as a substitute if preferred)
- *Optional* 3/4 cup raisins or whole berry cranberry sauce
Instructions
- Pull bread apart into small pieces, making sure to leave the crusts, and place into small bowl. Put to the side.
- In a large microwaveable bowl, heat the eggnog -stopping to stir every 15 to 20 seconds- until it is slightly hot.
- Into this add all other ingredients except for the bread. Mix well.
- Add the bread pieces into the liquid and stir well.
- Spray a large glass or ceramic casserole dish with nonstick spray. Pour the mixture into the dish.
- Bake at 350 degrees Fahrenheit for 30-to-35 minutes**. The bread pudding is done when the top is slightly golden.
- Serve warm. Complementary toppings include whipped cream, ice cream or shredded cheddar cheese.
- **When including the whole berry cranberry sauce, add 5-7 minutes to your baking time.
Comments
Devika Primić from Dubrovnik, Croatia on November 15, 2017:
This recipe sounds awesome!
Kari Poulsen from Ohio on November 14, 2017:
Thank you, Beth!
Linda Crampton from British Columbia, Canada on November 13, 2017:
I like just about any form of bread pudding. This sounds like a delicious variety. It's ideal for the upcoming celebrations!
Beth Perry (author) from Tennesee on November 13, 2017:
Kari Poulsen, I don't think so (of course, I use alcohols often to flavor foods, so may be more used to them than other folks). However, your daughter may prefer it without the rum or brandy. For this I would suggest to double (almost, not quite) the molasses and add just a bit more liquid extract.
Beth Perry (author) from Tennesee on November 13, 2017:
John Harper, well thank you! I am honored!
John Harper from Malaga, Spain on November 13, 2017:
That's going to be served in our coffee shop!
Kari Poulsen from Ohio on November 13, 2017:
Can you taste the alcohol very much. This would be perfect for my daughter. She loves eggnog. She just doesn't like alcohol. :)
