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Eggnog Bread Pudding with Brown Sugar Bourbon Sauce

  • Author: Erin
  • Total Time: 70 minutes
  • Yield: 12-15 servings 1x



Bread Pudding

  • 12 oz croissants cut into 1-2 inch pieces
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2 1/2 cups eggnog
  • 2 cups whole milk
  • 6 large eggs
  • 1/2 cup white granulated sugar
  • 1 tsp ground nutmeg
  • 1 tsp vanilla extract or pure vanilla bean paste
  • 1/4 tsp salt
  • 1/2 cup chopped pecans

Brown Sugar Bourbon Sauce

  • 1/2 cup light brown sugar, packed
  • 1/4 cup heavy cream
  • 1/4 cup (4 TBS) unsalted butter
  • 1/4 cup bourbon whiskey
  • 1 tsp vanilla extract or pure vanilla bean paste


  1. Place croissant pieces into a 9x13 baking dish.  Drizzle the 1/2 cup of melted butter over the croissants and use clean hands to mix until the butter coats all of the pieces.
  2. In a large heavy-bottomed pot over medium heat, stir together the eggnog and milk.  Heat to steaming - it will look like a thin skin starts to form on top.
  3. While the milk and eggnog are heating, use a large mixing bowl to combine the eggs, sugar, nutmeg, vanilla extract, and salt.  Whisk vigorously until light.
  4. Temper the eggs by drizzling about a cup of the hot eggnog and milk mixture into the egg mixture, while whisking constantly.  Then transfer the egg mixture into the saucepan.  Heat for 2-3 minutes and then remove from heat.
  5. Pour heated eggnog mixture through a fine mesh strainer back into the large mixing bowl you used before.  Then pour the mixture over the croissant pieces.  Use the back of a spoon to gently press down on the pieces so that they get fully coated in the liquid.  Sprinkle with chopped pecans.
  6. Wrap tightly in plastic wrap and let sit in the refrigerator for at least 2 hours, or up to 24 hours.
  7. When ready to bake, take the dish out of the refrigerator and remove the plastic.  Let it sit on the counter while you preheat the oven to 350F.
  8. Bake uncovered for 40-55 minutes or until the top is golden and the center is set.  Let cool for a good 20-30 minutes before serving.
  9. While the bread pudding is cooling, heat the brown sugar, heavy cream, and butter in a small saucepan over medium-low heat.  Bring to a simmer, and then remove from heat.  Whisk in the bourbon and vanilla extract.
  10. Drizzle the sauce over plated servings of warm bread pudding and enjoy.  Store leftovers tightly wrapped in the refrigerator (store the sauce in its own airtight container separately)
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Stovetop and Oven
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