All the flavours of a warming mug of eggnog in a bread and butter pudding!
Eggnog bread and butter pudding
When you think about it, it’s a very small step from the egg and milk custard of a classic bread and butter pudding and a seasonal mug of eggnog, so I have made the leap and come up with a recipe that combines the flavours of the two.
See also
- rich and creamy Baileys Irish cream bread and butter pudding, a touch of luxury
- hot cross bun bread and butter pudding, perfect for an Easter feast
- for an extra rich treat, try nutella bread and butter pudding
This eggnog bread and butter pudding recipe has that classic creamy custard but with a hint of sweet winter spice, laced with rum for all the flavours of the traditional warming drink.
If you prefer, you can swap the rum for brandy, the base of an advocaat liqueur, or leave it out altogether if you prefer to avoid alcohol.
The lovely eggnog custard gives a novel twist to the traditional homely pudding and makes it ideal for entertaining. The brioche makes it particularly rich and it really does feel very special.
The custard for this pudding has enough flavour that you don’t strictly need the sultanas, raisins or chocolate chips that you would use for most versions of bread and butter pudding. I have used some chocolate chips here but they are absolutely optional.
What is eggnog?
Eggnog is spiced milky drink made with sugar and eggs, and laced with rum or other spirits. Served hot or cold, it is a descendant of the Medieval posset, which would probably have been made with sherry or similar fortified wines.
A traditional Christmas treat, it is especially popular in the US, where non alcoholic versions are popular too. If you want to make this eggnog bread and butter pudding recipe without the rum, then just leave it out.
Why make eggnog bread and butter pudding
- a very easy pudding
- delicate spiced flavour twist on the classic
- fancy enough for elegant entertaining
Eggnog bread and butter pudding – ingredients
- Brioche – choose an unsliced, all-butter loaf for preference, because you will be able to slice it thicker. If you can only get sliced it doesn’t really matter however.
- Butter – to grease the dish
- Cream – double (heavy) cream
- Milk – The recipe is flexible and you can use what you have.
- Rum – dark and rich
- Eggs
- Vanilla – real vanilla extract or paste rather than artificial ‘essence’
- Spices – cinammon and nutmeg
- Chocolate chips or raisins (optional, not shown)
How to make eggnog bread and butter pudding – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – If not already sliced, cut your brioche into slices and then cubes with a good serrated knife.
Don’t cut lots of slices at once or you will squash the bread. Let it bounce back a little in between cuts.
Step Two – Butter the baking dish (melt butter in microwave to do this), and arrange the bread in the dish. If you want to add raisins, layer these with the brioche so that they will soak in the custard too.
Step Three – Put the cream, milk, rum, eggs, vanilla and cinnamon in a jug. Grate the nutmeg in too. Whisk together with a fork, so that the yolks are broken and everything well combined.
Step Four – Pour the custard over the brioche. Press the brioche into the custard very lightly with the back of a fork and leave for about 20 minutes to soak in.
You can put the pudding in the fridge until you are ready, if making in advance.
Preheat the oven to 180° C / 170° C fan / Gas 4 / 350° F. Pour over the rest of the melted butter.
If you like, you can scatter over with chocolate chips.
Step Five – Bake the pudding for about 30 minutes in the preheated oven until cooked through and nicely puffed up.
Dust with sifted icing sugar and serve.
Serving suggestion
You can serve your eggnog bread and butter pudding hot or cold, but I think it is best while it is still hot or warm from the oven.
It doesn’t strictly need anything, but I like it with a drizzle of cream, and a handful of fresh berries makes a lovely addition.
Variations
- For a softer, more custardy pudding, increase the amount of custard by 50 %, using 3 eggs and adding half as much again of the other ingredients.
- You can also add a little lemon or orange zest to the custard if you like.
- I have used brioche but this eggnog bread and butter pudding would also be delicious with leftover panottone or other sweet breads.
- For a sweeter pudding, you can a spoonful of sugar to the custard or sprinkle a little over before it goes in the oven.
- Chocolate chips or raisins are strictly optional but if you like them, scatter them over the top before baking.
- You can substitute brandy or whisky for the rum. If you drink your eggnog without alcohol, you can leave them out.
Storage
You can store the uncooked pudding in the fridge for several hours before serving.
Fridge – Leftovers will last for a couple of days in the fridge. You can warm the pudding through in the oven or the microwave.
Freezer – Pack into an airtight container and freeze for up to two months. Defrost in the fridge overnight and reheat in the microwave.
Hints and tips
- Choose a good quality all-butter brioche for best results.
- Take care when cutting the brioche, so that you do not squash all the air out of it. A good serrated knife will help with this. You want to keep those airholes so that the custard can seep into them!
FAQs
Brioche is an enriched bread from France, made with eggs instead of water, and a lot of butter. A traditional recipe will contain butter in a 1:2 ratio to the flour. This gives a light, fluffy but very rich loaf.
I prefer this pudding just cooked. You can make the custard in advance and keep it in the fridge for several hours until you are ready to assemble the pudding, or you can assemble the pudding and leave it in the fridge, again for several hours. Then cook while you eat your main course.
Certainly. If you don’t like it, then just leave it out.
More pudding recipes
- Panettone bread and butter pudding – light and fruity, made with the Italian festive bread
- Baked rice pudding – a nursery classic, and the most comforting of puddings
- Sticky toffee pudding – a favourite sweet treat
Eggnog Bread and Butter Pudding
Ingredients
- 200 g brioche (half a loaf)
- 50 g butter
- 120 ml (0.5 cups) cream
- 120 ml (0.5 cups) milk (any)
- 2 eggs (medium/large)
- 3 tbsp (0.5 cups) dark or golden rum (or brandy/whisky)
- 2 tsp vanilla extract (or tsp vanilla bean paste)
- 1 tsp ground cinnamon
- generous grating of nutmeg (a scant half teaspoon if using ready grated)
- 2 tbsp chocolate chips or raisins/sultanas (optional)
- 2 tsp icing sugar (optional, to dust before serving)
Instructions
- Cut the brioche into 2.5 cm/ 1" cubes using a good serrated knife. Try not to squash the air out by cutting too many slices too quickly. Give the loaf a chance to bounce back.200 g brioche
- Melt the butter and use a pastry brush to butter a deep baking dish. Choose a dish that is about 6" x 8". Then arrange the cubes of brioche in the dish. If you want to use raisins/sultanas, layer these among the brioche.50 g butter
- Put the cream, milk, eggs, rum, vanilla extract and cinnamon in a jug. Grate in the nutmeg. Whisk lightly with a fork to break up the eggs and combine the ingredients.120 ml cream, 120 ml milk, 2 eggs, 3 tbsp dark or golden rum, 2 tsp vanilla extract, 1 tsp ground cinnamon, generous grating of nutmeg
- Pour the custard mixture over the brioche. Take care to drizzle it evenly over the cubes.
- Press the cubes into the liquid lightly so they absorb the custard mix. Do this as gently as possible. Don't squash them! Leave for a little while to absorb the custard (around 20 minutes, if possible).
- Preheat the oven to 180°C / 170°C fan / Gas 4 / 350°F. Drizzle the remaining melted butter over any of the brioche that is not submerged in the custard. Scatter the chocolate chips over the top if using.2 tbsp chocolate chips or raisins/sultanas
- Bake in the oven for 35 minutes. When the pudding is ready, it will be fluffy and golden, with the custard set.
- Serve your eggnog bread and butter pudding warm. Dust it lightly with icing sugar for a final flourish.2 tsp icing sugar
Notes
Storage
You can store the uncooked pudding in the fridge for several hours before serving. Fridge – Leftovers will last for a couple of days in the fridge. You can warm the pudding through in the oven or the microwave. Freezer – Pack into an airtight container and freeze for up to two months. Defrost in the fridge overnight and reheat in the microwave.Hints and tips
- Choose a good quality all-butter brioche for best results.
- Take care when cutting the brioche, so that you do not squash all the air out of it. A good serrated knife will help with this. You want to keep those airholes so that the custard can seep into them!
- For a softer, more custardy pudding, increase the amount of custard by 50 %, using 3 eggs and adding half as much again of the other ingredients.
- For a sweeter pudding add a spoon of sugar to the custard.
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