Christmas Eggnog Bread and Butter Pudding with Vanilla Bourbon Sauce
Delicious Christmas version of the traditional Bread and Butter Pudding which will wow your holiday guests this year. Served with a homemade Vanilla and Bourbon Sauce
Servings 9 Portions
Bread and Butter Pudding Ingredients
- 12 inch loaf of French bread cubed at least a day old
- 500 ml eggnog
- 4 large eggs
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 25 g unsalted butter melted
- 100 g cranberries fresh
Vanilla and Bourbon Sauce
- 1/4 Cup sugar
- 1/4 Cup brown sugar
- 1/4 cup single cream
- 1/4 cup butter
- 1/2 tsp vanilla
- 2 tbsp. Bourbon
Bread pudding directions:
Put your cubed stale bread in a large bowl.
In a medium bowl add the first five ingredients.
Mix together until the sugar has dissolved. (Eggnog, eggs, brown sugar, cinnamon, and vanilla.)
Pour the eggnog mixture (in the medium-sized bowl) over the bread cubes.
Add your fresh cranberries.
Toss lightly so all bread cubes are coated.
Pour the bread pudding into the prepared baking dish.
Drizzle the melted butter over the bread pudding.
Sprinkle with the brown sugar mixture over the top of the bread pudding.
Bake at 350 degrees for 35 to 40 minutes. (Or until set and the top begins to turn golden brown).
Remove it from the oven.
Combine first 4 ingredients in pan over med heat and stir until it thickens.
Allow it to come to a full boil about 5-8 min.
Remove from heat and stir in vanilla and Bourbon.
Drizzle over bread pudding.