Eggnog Bread Pudding with Warm Vanilla Cream Sauce Ingredients — Bread Pudding

Eggnog Bread Pudding with Warm Vanilla Cream Sauce

Ingredients — Bread Pudding

• 6 cups brioche or challah bread, cubed
• 2 cups eggnog
• 1 cup whole milk
• 4 eggs
• ½ cup sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2 tbsp melted butter

Ingredients — Warm Vanilla Cream Sauce

• 1 cup heavy cream
• ½ cup whole milk
• ⅓ cup sugar
• 1 tbsp cornstarch
• 1 tbsp butter
• 1 tsp vanilla extract (or ½ tsp vanilla bean paste)

Instructions

1. Preheat oven to 350°F. Lightly butter a baking dish.
2. Whisk together eggnog, milk, eggs, sugar, vanilla, cinnamon, and nutmeg.
3. Add bread cubes, tossing until evenly coated. Let rest 10 minutes to absorb.
4. Pour into baking dish, drizzle melted butter on top.
5. Bake 40–45 minutes, until set and lightly golden.
6. Make the sauce: In a saucepan whisk cream, milk, sugar, and cornstarch. Cook over medium heat until thickened, then stir in butter and vanilla.
7. Serve warm with cream sauce poured over each slice.