30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Eggnog Bread Pudding
A luxurious bread pudding featuring homemade vanilla bean eggnog, candied ginger, and a silky crème anglaise.
Total Time
150
Yield
6
Calories
650 cal
Difficulty
Hard
Cuisine
French
(0 reviews)
What You'll Need
Equipment:
9x13 inch baking dish, Saucepan, Whisk, Fine-mesh sieve •
Shop these items →
Instructions
Preheat oven to 325°F (160°C). Grease a 9x13 inch baking dish.
Arrange Bread in the prepared baking dish.
Make the Homemade Eggnog: In a saucepan, combine Milk, Heavy cream, Egg yolks, Sugar, Vanilla bean (pod and seeds), and Nutmeg. Cook over medium heat, stirring constantly, until thickened enough to coat the back of a spoon (do not boil). Remove from heat, stir in Rum, and strain through a fine-mesh sieve. Let cool.
Whisk together Custard ingredients in a bowl. Pour over bread and add Candied ginger.
Let stand for 60 minutes to allow the bread to absorb the custard.
Bake for 60-70 minutes, or until golden brown and set. Let cool slightly.
Make the Crème Anglaise: In a saucepan, heat Heavy cream and Vanilla bean (pod and seeds) until just simmering. In a bowl, whisk Egg yolks and Sugar until pale and thick. Slowly pour hot cream into egg mixture, whisking constantly. Return mixture to saucepan and cook over low heat, stirring constantly, until thickened enough to coat the back of a spoon (do not boil). Strain through a fine-mesh sieve. Let cool.
