Ingredients:

  • 1 lb day-old Brioche or Challah, cut into 1-inch cubes
  • 4 Tbsp unsalted butter, melted
  • 1/2 cup Raisins, Currants, or Dried Cranberries (optional)
  • 4 Large Eggs, room temperature
  • 2 Large Egg Yolks, room temperature
  • 1/2 cup Granulated Sugar
  • 3 cups Full-fat Eggnog
  • 1/4 cup Dark Rum or Brandy
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Freshly Grated Nutmeg
  • 1/4 tsp Pinch of Salt
  • 1/2 cup Unsalted Butter (for sauce)
  • 1/2 cup Packed Light Brown Sugar (for sauce)
  • 1/4 cup Heavy Cream (Double Cream) (for sauce)
  • 2 Tbsp Dark Rum or Brandy (for sauce)

Instructions:

  1. Prep the Dish and Bread: Lightly grease a 9x13 baking dish. Place the brioche cubes in the dish. Drizzle the 4 Tbsp melted butter over the bread cubes and toss to coat lightly. Scatter the dried fruit (if using).
  2. Make the Eggnog Custard: In a large bowl, whisk together the whole eggs, egg yolks, and sugar until pale and slightly fluffy (about 1 minute).
  3. Combine Wet Ingredients: Slowly whisk in the eggnog, rum/brandy, vanilla, cinnamon, nutmeg, and salt until completely homogenous. Strain the mixture through a fine-mesh sieve for a super smooth custard, if desired.
  4. Soak the Bread: Pour the entire eggnog custard mixture evenly over the bread cubes in the prepared dish. Gently press down on the bread to ensure maximum saturation.
  5. Rest and Chill: Cover the dish loosely with cling film and refrigerate for a minimum of 2 hours, or ideally, overnight (up to 12 hours). The bread should be fully saturated and heavy.
  6. Preheat and Prep Water Bath: Preheat the oven to 350°F (175°C). Place the pudding dish inside a large roasting pan.
  7. Fill the Bain-Marie: Carefully pour boiling water into the roasting pan, ensuring the water level comes halfway up the sides of the pudding dish. This step is crucial to prevent the custard from curdling.
  8. Bake: Bake for 50–60 minutes. The pudding is done when the edges are set and golden brown, but the center has a slight wobble. A thin, clean knife inserted near the center should come out mostly clean.
  9. Cool: Carefully remove the pudding from the water bath and let it cool for 15 minutes before serving.
  10. Melt Ingredients (Sauce): In a small saucepan over medium heat, melt the 1/2 cup butter. Stir in the brown sugar and cook until the sugar is dissolved and the mixture is bubbling (about 2 minutes).
  11. Finish the Sauce: Remove from the heat. Carefully whisk in the heavy cream and the 2 Tbsp rum/brandy. Stir until smooth. Keep warm until serving, and spoon generously over the warm pudding.