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Transform your eggnog into this Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup. Great for a decadent breakfast, or as a special dessert, this bread pudding is melt in your mouth delicious!

Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup


  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 4-6 servings 1x

Description

Transform your eggnog into this Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup. Great for a decadent breakfast, or as a special dessert, this bread pudding is melt in your mouth delicious!


Scale

Ingredients

Bread Pudding:

  • 4 full size croissants
  • 3 eggs
  • 2 cups eggnog
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1/8 teaspoon ground nutmeg

Syrup:

  • 1/2 cup butter
  • 1/2 cup sugar
  • 3/4 cup eggnog
  • 1 teaspoon baking soda

Instructions

  1. Preheat the oven to 350ºF. Spray a 2-quart baking dish with nonstick cooking spray.
  2. Cut the croissants into cubes and place in the baking dish.
  3. Crack the eggs into a large bowl and lightly whisk. Add the eggnog, sugar, vanilla extract, rum extract and nutmeg and whisk to combine. Pour the egg mixture over the top of the cubed croissants. Lightly press the croissants, making sure all of the pieces are soaked in the egg mixture. Let sit for 10 minutes.
  4. Bake the bread pudding in the preheated oven until the center is set and the top is golden brown, 30-35 minutes.
  5. While the bread pudding is baking, make the syrup. Melt the butter in a large saucepan. (You will want to make sure you use a larger saucepan, as the mixture will bubble up when you add the eggnog, and again when you add the baking soda. I use a 3 quart saucepan.) Add the sugar and stir until the mixture turns a caramel color, 6-8 minutes. The mixture will look like it is separating – don’t be alarmed. When the mixture is golden brown, slowly whisk in the eggnog. The mixture will bubble up and may seize, but just keep whisking. Bring the mixture back up to a bubble and boil for a minute or two. Remove from the heat and whisk in the baking soda. Let the syrup cool slightly before serving.
  6. Serve the bread pudding warm, topped with the caramel syrup.

Recipe Notes:

The syrup will thicken as it cools. If it gets too thick, just warm it back up to thin it back out.