Eggnog White Chocolate Chip Bread Pudding
6½ cups challah bread, a day or two old, and cut into 3-inch cubes
2 Tbsp. salted butter, melted (more softened butter for greasing the pan)
2½ cups eggnog
2½ cups half and half
4 large eggs
½ cup packed light brown sugar
2 tsp.The Spice Hunter Pure Vanilla Extract
1 Tbsp. The Spice Hunter Highland Harvested Saigon Cinnamon
1 tsp. The Spice Hunter East/West Indies Nutmeg
8 oz. white chocolate chips, chopped (mix 6 ounces into bread pudding and sprinkle the rest on top)
Eggnog whiskey sauce:
¼ cup Jack Daniels whiskey
2 Tbsp. salted butter
¼ cup brown sugar
½ cup eggnog
¼ tsp. The Spice Hunter Highland Harvested Saigon Cinnamon
⅛ tsp. The Spice Hunter East/West Indies Nutmeg
For bread pudding:
1. Preheat the oven to 350°F. Butter a 9×13-inch baking dish with the softened butter.
2. Whisk the eggs in a large bowl. Whisk in the cream, milk, melted butter, brown sugar, vanilla, nutmeg, and cinnamon.
3. Add the bread and chocolate and fold into the liquid. Let sit for 30 minutes so the bread will absorb the custard.
4. Pour the mixture into a buttered baking dish. Bake until firm when pressed in the center, about 45-50 minutes. The bread pudding will puff up toward the end like a souffle but will fall shortly after it comes out of the oven.
5. Cool until just warm, about 20 minutes. Serve warm or room temperature.
6. Just before the bread pudding is finished cooking make the sauce.
1. Add the whiskey to a pan and bring to a simmer – cook for 1 minute.
2. Add the butter and stir. When melted, stir in the sugar.
3. Whisk in the eggnog, cinnamon, and nutmeg and bring to a low simmer cook 4 minutes.
4. Pour over bread pudding and enjoy!
If my bread is fresh, I cube it the night before I want to make this recipe, spread it out on a sheet pan, and let it sit overnight to dry out and become stale.
You can also speed up the process by placing the cubed bread on a baking sheet in a 300°F oven for 10 minutes or until the bread cubes are dried out.
Recipe via partner Taste and See