Eggnog Bread Pudding with Rum Sauce

Warm, custardy eggnog bread pudding laced with nutmeg, topped with a sticky rum sauce for contrast.

Scale

700 g (about 12 cups) day-old brioche or challah, cut into 2.5 cm (1-inch) cubes
960 ml (4 cups) prepared eggnog
240 ml (1 cup) whole milk
4 large eggs (~200 g total)
100 g (1/2 cup) granulated sugar
60 g (1/4 cup packed) dark brown sugar
60 g (4 tbsp) unsalted butter, melted
2 tsp (10 ml) vanilla extract
1 tsp (2 g) ground nutmeg, plus a pinch to finish
1/4 tsp (1.5 g) fine salt
100 g (1/2 cup) raisins or dried cranberries (optional)
For the rum sauce: 60 ml (1/4 cup) dark rum
120 ml (1/2 cup) heavy cream
60 g (1/4 cup) dark brown sugar
30 g (2 tbsp) unsalted butter

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Preheat oven to 180°C (350°F). Cube the bread into 2.5 cm (1-inch) pieces and dry slightly.
Whisk together eggnog, milk, eggs, sugars, melted butter, vanilla, nutmeg, and salt until smooth.
Place bread cubes in prepared dish, scatter raisins if using, and pour custard evenly over bread, pressing gently.
Let sit for 30 minutes at room temperature or refrigerate overnight.
Bake for 45–50 minutes until golden and center reaches 74°C (165°F).
Melt butter for the rum sauce and stir in brown sugar until dissolved, then add cream and simmer before removing from heat and adding rum.

Serve warm with a dollop of cream and a dusting of nutmeg. For varied flavors, consider substituting with different fruits or sauces.