serves
8
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
8
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
I am that person who always buys too much eggnog. So this helps me use up some of the leftovers. It gives my bread pudding a rich, warm, cozy holiday feel.
Ingredients
Pudding
- 1 cup (225 g) granulated sugar
- ½ cup (100 g) brown sugar
- 5 eggs
- 1½ cups (355 ml) eggnog (see Note)
- ½ cup (120 ml) milk
- 2 tsp (10 ml) vanilla essence
- ½ orange, zested
- ½ tsp ground cinnamon
- ¼ tsp (1g) kosher salt
- 8 cups (300 g) stale bread, cut into 2.5-3 cm (1-1½ inch) cubes (see Note)
- ½ cup (75 g) chopped toasted pecans
- ½ cup (75 g) dried cranberries
Topping
- ¼ cup (50 g) brown sugar
- ¼ cup (35 g) flour
- 2-2½ tbsp (45g) chopped toasted pecans
- ⅛ tsp kosher salt
- 1½ tbsp (30g) unsalted butter, melted
Sauce
- ¼ cup (60 g) unsalted butter
- ½ cup (125 g) sugar
- ⅓ cup (80 ml) 35% cream
- 1 tsp (5 g) vanilla bean paste
- 1 tbsp + 1 tsp (25 ml) orange liqueur
- ⅛ tsp salt
Soaking time: 20 minutes
Instructions
- Heat oven to 175C (350F). Butter or spray a 2L casserole dish with cooking spray.
- For pudding, whisk together sugars, eggs, eggnog, milk, vanilla, zest, cinnamon and salt in a large bowl. Place bread, pecans and cranberries in casserole dish and pour egg mixture over. Soak for 20 minutes.
- For topping, combine brown sugar, flour, pecans and salt in a small bowl. Mix in the melted butter until crumbly. Sprinkle over bread mixture and bake until golden and set, about 35 to 45 minutes.
- Meanwhile, for the sauce, melt butter in a small saucepan over medium heat.
- Add sugar and cook for 5 minutes, stirring occasionally. Whisk in cream, vanilla bean paste, liqueur and salt. Cook, stirring frequently, until the sauce is thick enough to coat the back of a spoon, about 7 to 10 minutes.
- Serve drizzled over bread Pudding.
Note
• Eggnog is seasonally available in Australia at supermarkets. You could use a thin custard or light cream instead, although the flavour will be different.
• Mary used challah in her version, but you can use any stale bread. You can also dry out bread to make pudding - cut it into cubes and let it sit overnight before making the pudding.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
I am that person who always buys too much eggnog. So this helps me use up some of the leftovers. It gives my bread pudding a rich, warm, cozy holiday feel.
