Eggnog Bread Pudding

Why This Eggnog Bread Pudding Works

In the bowl, the eggnog, eggs, and sugar act like a custard base. As the brioche cubes sit in it, they soak up that liquid like little sponges. The bread takes in the eggnog all the way to the center, so it doesn’t dry out in the oven. Raisins sit between the bread pieces and soften as they bake, instead of burning on top.

In the oven, steady heat makes the eggs in the custard set. That turns all that soaked bread into one soft, sliceable pudding instead of a pile of loose cubes. The top dries out a bit faster and browns, so the surface becomes lightly crisp while the inside stays soft and moist. Melted butter on top keeps the edges from drying too hard and adds a bit of shine.

On the stove, the cream, brown sugar, and bourbon warm up and the sugar fully dissolves. As the sauce simmers, some water cooks off and the liquid thickens slightly. Poured over the hot bread pudding, the warm sauce seeps into the cracks and softens the top crust just enough, so each bite has both tender custard and a bit of sticky caramel.

Mistakes To Avoid

Letting the bread stay in big, fresh, fluffy chunks means the custard can’t soak in properly. The outside pieces puff and brown, while the centers of the cubes stay dry and bready, so the pudding slices into a mix of soggy patches and plain toast-like bites instead of one soft, custardy pan.

Pouring the eggnog in without fully whisking the eggs and sugar first often leaves streaks of egg that don’t blend in. In the oven, those streaks tighten up into little scrambled-egg bits scattered through the pudding, instead of a smooth, even custard holding the bread together.

Baking until the top is very dark brown or waiting until the center is completely firm causes the custard to overcook. The liquid inside sets too hard, the bread turns tough and chewy instead of soft, and the pudding tastes dry even under the sauce.

Letting the bourbon caramel boil too hard or too long makes it reduce too much. The sauce turns thick and sticky, so it doesn’t pour over the pudding in a smooth layer and can set into a chewy, grainy topping as it cools.