Description
A festive dessert that transforms stale bread into a luxurious treat, topped with a silky rum sauce.
Ingredients
- Stale bread, 600 g (about 12 cups), cubed
- Whole eggnog, 720 ml (3 cups)
- Large eggs, 4
- Granulated sugar, 100 g (1/2 cup)
- Vanilla extract, 10 ml (2 tsp)
- Freshly grated nutmeg, 1/2 tsp
- Unsalted butter, 60 g (4 tbsp), melted
- Dark rum, 60 ml (1/4 cup)
- Heavy cream, 120 ml (1/2 cup)
- Powdered sugar, 50 g (1/2 cup)
Instructions
- Preheat your oven to 160°C (325°F) and toast the bread cubes for 8–10 minutes.
- In a medium bowl, whisk together eggnog, eggs, sugar, vanilla, and nutmeg.
- Whisk in melted butter and optional dark rum.
- Pour the custard over the toasted bread cubes, gently toss and let rest for 20–30 minutes.
- Butter a 9 x 13-inch baking dish and transfer the soaked bread.
- Bake at 175°C (350°F) for 35–40 minutes until golden brown.
- In a small saucepan, warm cream and rum, then whisk in powdered sugar.
- Let the pudding rest for 10–15 minutes before serving with warm rum sauce.
Notes
For a richer pudding, fold in toasted raisins soaked in rum. Can use gluten-free bread for a GF option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 34g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 190mg