This heavenly dessert combines rich eggnog and velvety brioche, all drizzled with a luscious brown sugar glaze.
Hey cousins! As the holidays approach, I’ve been looking back at some of the recipes that you all got a kick out of last year. Some of those recipes include my Slow Cooker Whole Turkey, my Soul Food Collard Greens, and how can I forget the Eggnog Bread Pudding with Cranberries? So many of you made it, and it came back with rave reviews. So I decided to share another version of this recipe. Call it a spinoff, if you will.
This year, I’m bringing you the Eggnog Bread Pudding with Brown Sugar Glaze. Think of it as a remix of last year’s favorite, adding a bit more sophistication and decadence. The addition of brown sugar glaze takes the humble bread pudding to an entirely new level, adding a layer of sweetness and richness that dances delightfully with the comforting taste of eggnog.
What’s great about this version is that it’s still rooted in our beloved traditions but with a fresh twist that’s sure to impress both new guests and those who adored the original. It’s perfect for holiday dinners, festive parties, or just indulging yourself on a cold winter’s night. I mean, who wouldn’t want to snuggle up with a generous serving of this bread pudding, a blanket, and a good holiday movie?
I can’t wait for you all to try this out and let me know what you think! Don’t hesitate to get creative with it. The sky’s the limit, cousins! Let’s get right into it!
Here are the ingredients that you’ll need
Ingredients For the Bread Pudding
- 1 loaf of Vanilla Brioche Bread
- 8-10 additional Brioche bread slices
- ¼ cup unsalted butter, softened
- 1 cup eggnog
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp allspice
- 1 tsp nutmeg
- 1 tsp cinnamon
- 4 eggs, brought to room temperature
Brown Sugar Drizzle
- 1 cup brandy-infused eggnog
- 1 cup brown sugar
- 1 cup unsalted butter, softened
- ¼ tsp salt
How to make this Eggnog Bread Pudding with Brown Sugar Glaze
Making the Bread Pudding:
1. Dice the vanilla brioche loaf and the extra slices into bite-sized pieces. For an enhanced texture, let them air-dry overnight.
2. In a pot, combine the butter, eggnog, both sugars, vanilla, and the trio of spices (allspice, nutmeg, cinnamon). As it heats, savor the inviting aroma wafting from the pot.
3. Elevate the heat to medium-high until the blend starts bubbling. Then, tone it down, letting it simmer for about 5 minutes, stirring occasionally. Set aside to cool.
4. Once cooled, whisk in the eggs one by one, ensuring each is fully incorporated before adding the next.
5. In a generously greased baking dish, spread out the brioche cubes. Drench them with the eggnog concoction, pressing gently to make sure the bread imbibes the mixture.
6. Let this ensemble chill in the fridge for a few hours (3–4 hours is optimal).
7. Bake in a 375°F oven for a good 40 minutes. Once baked, let it rest for 10–15 minutes. A dusting of powdered sugar before serving is the cherry on top!
Making the Eggnog Brandy Brown Sugar Drizzle:
1. In a pan, swirl together the brown sugar, butter, and a pinch of salt.
2. Crank up the heat until it boils, then simmer at medium heat for about 3-4 minutes.
3. Let it sit for 5 minutes to cool slightly before stirring in the brandy-laden eggnog.
4. Pour the sauce over the bread pudding.
5. Serve & enjoy!
Can I make this the night before?
Absolutely! Making the Eggnog Bread Pudding the night before can even enhance its flavors and allow the brioche to fully absorb the eggnog mixture, leading to a richer and more delicious dessert. Here’s a few tips on how to prepare it the night before
Bread Pudding Preparation:
- Follow all the steps from cutting the bread to pouring the Eggnog mixture over it.
- Once you’ve assembled the bread and eggnog mixture in the baking dish, cover it tightly with plastic wrap or aluminum foil.
- Store in the refrigerator overnight. This will give the bread ample time to soak up the Eggnog mixture, ensuring that every bite is flavorful and moist.
Baking the next day
- The next day, preheat your oven to 375°F.
- Remove the pudding from the refrigerator and let it sit at room temperature for about 20-30 minutes. This step helps it bake more evenly.
- Bake for the 40 minutes as instructed. Depending on your oven and the fact that it was refrigerated, you might need to add an extra 5-10 minutes to the baking time. Just keep an eye on it and test for doneness.
Brown Sugar Glaze
- You can make the sauce the night before as well. Once prepared, let it cool completely and then transfer it to an airtight container.
- Refrigerate the sauce overnight. Before serving, gently reheat it on the stovetop, stirring constantly, until it’s smooth and pourable. If it’s too thick, you can thin it out with a splash of eggnog or brandy.
- Once baked, let the pudding cool for about 10-15 minutes.
- Heat up the sauce and drizzle it over the bread pudding.
- If you want an added touch, sprinkle some powdered sugar on top just before serving.
Making it ahead not only ensures a deeper flavor but also reduces the hassle on the day you plan to serve it. This is especially handy if you’re preparing for a holiday meal or gathering and want to minimize last-minute preparations.
What If I have leftovers?
Leftover Eggnog Bread Pudding? I doubt that you will have any leftovers because this dessert usually flies off the table. However, here are some tips on storing and reheating your leftovers.
1. Before storing, ensure that the bread pudding has cooled completely to room temperature. This prevents condensation from forming in the storage container, which can make the pudding soggy.
2. Transfer the bread pudding to an airtight container. If you don’t have one large enough, you can also tightly wrap the original baking dish with plastic wrap or aluminum foil.
3. Store the bread pudding in the refrigerator. It will typically keep well for 3-4 days.
4. Be sure to separate the sauce! If you’ve made the Eggnog Brandy Brown Sugar Sauce, store it separately in another airtight container in the refrigerator. This way, you can heat them separately as needed, ensuring the sauce remains pourable and the pudding doesn’t become overly saturated.
How To Reheating Leftovers
Oven Reheating(This is the best method to maintain the texture and flavor of the bread pudding.)
- Preheat your oven to 350°F (175°C).
- Place the bread pudding in an oven-safe dish.
- Cover with aluminum foil to prevent it from drying out.
- Heat for about 15-20 minutes, or until warmed through.
- Place a portion of the bread pudding on a microwave-safe plate.
- Heat on medium power in 30-second intervals, checking after each interval until warmed through. This helps prevent the bread pudding from drying out or becoming too mushy.
Warming up the Sauce: Gently reheat the sauce in a small saucepan over low heat, stirring continuously, until it’s warm and pourable. If you find it’s thickened too much in the refrigerator, you can add a small splash of eggnog to thin it out.
Eggnog Bread Pudding with Brown Sugar Drizzle
For the Bread Pudding
Making the Bread Pudding:
- Dice the vanilla brioche loaf and the extra slices into bite-sized pieces. For an enhanced texture, let them air-dry overnight.
- In a pot, combine the butter, eggnog, both sugars, vanilla, and the trio of spices (allspice, nutmeg, cinnamon). As it heats, savor the inviting aroma wafting from the pot.
- Elevate the heat to medium-high until the blend starts bubbling. Then, tone it down, letting it simmer for about 5 minutes, stirring occasionally. Set aside to cool.
- Once cooled, whisk in the eggs one by one, ensuring each is fully incorporated before adding the next.
- In a generously greased baking dish, spread out the brioche cubes. Drench them with the eggnog concoction, pressing gently to make sure the bread imbibes the mixture.
- Let this ensemble chill in the fridge for a few hours (3–4 hours is optimal).
- Bake in a 375°F oven for a good 40 minutes. Once baked, let it rest for 10–15 minutes. A dusting of powdered sugar before serving is the cherry on top!
Making the Eggnog Brown Sugar Drizzle:
- In a pan, swirl together the brown sugar, butter, and a pinch of salt.
- Crank up the heat until it boils, then simmer at medium heat for about 3-4 minutes.
- Let it sit for 5 minutes to cool slightly before stirring in the brandy-laden eggnog.
- Pour the sauce over the bread pudding.
- Serve & enjoy!