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Photo credit Sonya Sanford

Eggnog Challah Bread Pudding with Spiced Rum Caramel Sauce

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4 from 1 review

Decadent, delicious and super easy to make.

  • Total Time: 0 hours
  • Yield: Serves 6-8


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)


  1. In a large bowl, combine eggnog, eggs, melted butter, vanilla, salt, cinnamon and nutmeg, and whisk until combined.
  2. Cube the challah, add it to the bowl and gently toss using a spatula.
  3. Once challah has been coated and has completely absorbed the liquid, gently fold in the cranberries.
  4. Add to a greased 9×13 casserole dish and allow to rest for 30 minutes.
  5. While it rests, preheat the oven to 375°F.
  6. After your 30 minutes is up and the oven has heated, place your bread pudding in the oven for 40-45 minutes.
  7. While the bread pudding is in the oven, start on the caramel sauce.
  8. In a small saucepan over medium heat, add butter, marmalade, rum and brown sugar and stir until the sugar dissolves.
  9. Raise heat to medium-high and bring to a boil, then remove from heat and carefully pour in the heavy cream.
  10. 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).
  11. Allow to cool and serve over bread pudding.


  1. The frozen cranberries will need to be thawed before use and the canned cranberries will provide a slightly sweeter but equally delicious end result. 
  2. Store in the fridge for up to five days.
  • Author: Hannah Paperno
  • Prep Time: 20 minutes + 30 minutes resting time
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday