Eggnog Bread Puddings with Bourbon Sauce and Spiced Whipped Cream


This eggnog bread pudding is the perfect way to enjoy the flavors of the season.

Eggnog Bread Puddings with Bourbon Sauce and Spiced Whipped Cream
Makes 6 servings
  • 2 cups prepared eggnog
  • 1 cup granulated sugar
  • 2 large eggs
  • 1¼ teaspoons vanilla extract, divided
  • 8 cups challah bread, cut into ½-inch cubes
  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • ½ teaspoon ground nutmeg
  • ½ cup firmly packed light brown sugar
  • ¼ cup light corn syrup
  • 1 tablespoon unsalted butter
  • 1 tablespoon bourbon
  1. Preheat oven to 350°. Spray 6 (9-ounce) cast-iron gratin dishes with cooking spray. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together eggnog, granulated sugar, eggs, and 1 teaspoon vanilla until combined. Fold in bread cubes. Divide among prepared dishes, and place on prepared baking sheet.
  3. Bake until a wooden pick inserted in center comes out clean, about 50 minutes. Let cool for 5 minutes.
  4. In a medium bowl, beat cream with a mixer at medium speed until thickened, about 2 minutes. Add confectioners’ sugar and nutmeg, beating until soft peaks form, about 1 minute. Refrigerate until ready to serve.
  5. In a small saucepan, bring brown sugar, corn syrup, butter, bourbon, and remaining ¼ teaspoon vanilla to a boil over medium heat; cook for 1 minute. Remove from heat, and let cool slightly. Serve warm over bread pudding with spiced whipped cream.



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