There is truly no dessert on this earth I love more than bread pudding, and challah is the perfect bread to use for it. While there are variations of the dish served worldwide, bread pudding is primarily made as a dessert with stale bread, eggs and dairy, and topped with some type of sweet cream or sauce. The reason we use stale bread is because the added dryness aids in the absorption of the liquids added to it. For this recipe, I wanted to combine my love for my favorite Jewish baked good with the classic flavors of winter: eggnog, cranberries, oranges, cinnamon and nutmeg.
This recipe is unbelievably easy to make and has a flavor you just can’t beat. The richness of the pudding pairs beautifully with the tartness of the cranberries, the spice of the rum and the sweetness of the caramel sauce. If you have difficulty coming across fresh cranberries, frozen or canned work just as well.
When making the caramel sauce, the type and amount of rum you use is up to preference. I prefer a less pronounced rum flavor, but regardless of how much you use, the taste will be incredible (you can’t go wrong with butter and brown sugar). The caramel sauce will be a little less viscous if you add more rum but you can always add more heavy cream if you want it to be thicker. As for the type of rum, I went with The Kraken Black Spiced Rum but any will do. Maggie’s Farm Spiced Rum is also a lovely option, as it includes its own orange flavor as well.
Notes:
- The frozen cranberries will need to be thawed before use and the canned cranberries will provide a slightly sweeter but equally delicious end result.
- Store in the fridge for up to five days.
Eggnog Challah Bread Pudding with Spiced Rum Caramel Sauce
Decadent, delicious and super easy to make.
- Total Time: 0 hours
- Yield: Serves 6-8 1x
Ingredients
For the bread pudding:
- loaf of stale challah (around 1.5 lb), cubed
- 2 cups eggnog
- 3 large eggs
- ½ cup unsalted butter, melted and cooled
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 ½ cup of fresh or (thawed) frozen cranberries, or 1 (14 oz) can cranberries
For the spiced rum caramel sauce:
- ½ cup butter
- 2 Tbsp orange marmalade
- 1 cup packed light brown sugar
- 3 Tbsp-¼ cup spiced rum or apple juice, or 1 ½ tsp rum extract
- ½ cup heavy whipping cream
- pinch of salt (optional)
Instructions
- In a large bowl, combine eggnog, eggs, melted butter, vanilla, salt, cinnamon and nutmeg, and whisk until combined.
- Cube the challah, add it to the bowl and gently toss using a spatula.
- Once challah has been coated and has completely absorbed the liquid, gently fold in the cranberries.
- Add to a greased 9×13 casserole dish and allow to rest for 30 minutes.
- While it rests, preheat the oven to 375°F.
- After your 30 minutes is up and the oven has heated, place your bread pudding in the oven for 40-45 minutes.
- While the bread pudding is in the oven, start on the caramel sauce.
- In a small saucepan over medium heat, add butter, marmalade, rum and brown sugar and stir until the sugar dissolves.
- Raise heat to medium-high and bring to a boil, then remove from heat and carefully pour in the heavy cream.
- Place the saucepan back over low heat and continue stirring for about 5-7 minutes until the sauce thickens slightly. The more rum used, the less thick the caramel will be. Add a pinch of salt at the end (optional).
- Allow to cool and serve over bread pudding.
Notes
- The frozen cranberries will need to be thawed before use and the canned cranberries will provide a slightly sweeter but equally delicious end result.
- Store in the fridge for up to five days.
- Prep Time: 20 minutes + 30 minutes resting time
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
I need a shortcut. Can’t eggnog infused with alcohol be used?
★★★★
Hi Noori, the eggnog is used in the pudding itself (you can use a boozy version if you wish!), while the rum is only for the sauce. Enjoy!
Does the casserole get backed open or covered with foil? Thank You
Hi Karen, the bread pudding is baked uncovered. Enjoy!