Eggnog Bread Pudding Recipe
Brioche, Eggnog Custard, Nutmeg Anglaise
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Ingredients
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Bread Pudding
Nutmeg Anglaise
Method
Bread Pudding Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare Bread
Cut the brioche bread into 1-inch cubes and place them in a large mixing bowl.
- 3
Make Eggnog Custard
In another bowl, whisk together the eggnog, granulated sugar, eggs, ground nutmeg, vanilla extract, and salt until well combined.
- 4
Combine Mixtures
Pour the eggnog custard over the brioche cubes and gently fold to ensure all the bread is soaked in the custard. Let it sit for about 15 minutes to absorb.
- 5
Bake
Transfer the mixture to a greased baking dish and bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick comes out clean.
Nutmeg Anglaise Preparation
- 6
Whisk Egg Yolks and Sugar
In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 7
Heat Cream and Milk
In a saucepan, combine the heavy cream and milk. Heat over medium heat until just about to simmer, then remove from heat.
- 8
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- 9
Cook Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not boil.
- 10
Add Nutmeg
Stir in the ground nutmeg and remove from heat. Allow to cool slightly before serving.
