Ingredients
Scale
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