Description
A festive bread pudding soaked in spiced eggnog custard, threaded with cinnamon-sugar ribbons and finished with a warm eggnog sauce.
Ingredients
Scale
Bread base
- 12 thick slices brioche (or brioche rolls), cut into 1″ cubes
Custard
- 1 cup milk
- 1 cup eggnog, at room temperature
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- 1 ½ tbsp salted butter
- 1 tsp ground cinnamon
- 4 eggs, room temperature
- ¼ tsp fine salt
Cinnamon swirl
- 1 cup packed brown sugar
- 4 tbsp ground cinnamon
Eggnog sauce
- 1 egg, room temperature
- 1 ½ cups eggnog
- 2 tbsp salted butter
- 1 tsp cornstarch
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9″ square or round baking pan lightly with cooking spray. Line the pan with parchment, leaving a bit of overhang so you can lift the pudding out later. Set the pan on a rimmed baking sheet — this catches any drips and helps the pudding bake evenly.
- In a small saucepan over medium-low, combine the milk, 1 cup eggnog, vanilla, nutmeg, 1½ tbsp butter, cinnamon, and ¼ tsp salt. Warm the mixture, stirring, until the butter melts and everything looks smooth. Remove the pan from the heat and let it cool for a minute or two so it’s warm, not hot.
- Whisk the 4 room-temperature eggs into the slightly cooled milk mixture one at a time, making sure each egg is fully blended before adding the next. Set this custard aside. Bold tip: use room-temperature eggs—they incorporate more evenly and reduce the risk of curdling.
- In a bowl, stir together the brown sugar and 4 tbsp cinnamon until the sugar is evenly spiced. Reserve about one third of this mixture for the top.
- Scatter one third of the brioche cubes over the bottom of the prepared pan and press them down gently. Sprinkle about one third of the cinnamon-sugar over that layer. Repeat two more times, finishing with bread across the top. Press lightly so the bread nests into the pan.
- Pour the custard over the layered bread, pressing down on the cubes so they soak evenly. If you want extra insurance that all the cubes absorb, pour half the custard, wait 5 minutes, then add the rest. Sprinkle the reserved cinnamon sugar over the surface. Let the pan sit for 10–15 minutes to allow the custard to penetrate.
- Bake the pudding for 35–45 minutes, until the top turns golden and the center still has a slight wobble. Remove from the oven and rest 10 minutes before cutting — this helps slices hold their shape. Bold tip: avoid overbaking; you want a custardy interior, not dry crumbs.
- While the pudding bakes, make the sauce. Whisk the single room-temperature egg in a small bowl and set aside. In a saucepan combine 1½ cups eggnog, ¼ cup granulated sugar, and 1 tsp cornstarch; whisk until smooth. Warm over medium heat, stirring constantly, until the mixture comes to a gentle simmer.
- Temper the beaten egg by streaming about one third of the hot eggnog mixture into the egg while whisking nonstop. Then pour the egg mixture back into the saucepan and continue cooking on low, stirring, until the sauce thickens slightly and just reaches a gentle boil. Remove from heat and swirl in 2 tbsp butter until glossy and smooth. Keep the sauce warm for serving. Bold tip: temper slowly to prevent scrambled egg bits.
- Serve warm slices topped with a scoop of vanilla ice cream or a dollop of whipped cream, then drizzle generously with the warm eggnog sauce.
Notes
- Quick notes & storage
- Cool-down: Let leftovers cool to room temperature before refrigerating.
- Fridge: Store tightly covered for up to 4 days.
- Freezing: Wrap individual portions for up to 2 months. Thaw overnight in the fridge.
- Reheat: Microwave a slice for 30–45 seconds or bake at 350°F for 10–12 minutes. Add extra warmed eggnog sauce to refresh the flavor and texture.
- FYI: If your brioche is fresh, spread the cubes on a sheet and let them sit uncovered overnight, or toast at 300°F for 10–15 minutes to dry them out — this keeps the pudding from becoming mushy.
Nutrition
- Calories: 3600 kcal