This is a nice way to transform the eggnog into this Eggnog Croissant Bread Pudding with Caramel Eggnog syrup. It is great for breakfast or as a special dessert. This pudding will melt in your mouth, making it one of the most delicious puddings.
This bread pudding recipe is the perfect holiday dessert! It is rich, creamy, and full of flavor. The best part is that it is easy to make and can be made ahead of time. This recipe will serve 4-6 people.
What is eggnog ?
Eggnog is a traditional holiday drink made with milk, cream, sugar, and eggs. It is usually spiced with cinnamon, nutmeg, or cloves and can be served either cold or hot.
Eggnog first appeared in America in the 18th century, and its popularity has grown throughout the years. Today, eggnog is a holiday staple in many households and is often enjoyed alongside holiday cookies or pies.
While its exact origin is unknown, it is believed that eggnog was originally created as a way to use up leftover eggs from farms. However, no matter its origin, eggnog remains a delicious and festive treat that is enjoyed by people of all ages during the holidays.
How to make homemade eggnog?
This easy eggnog recipe is the perfect holiday treat! Made with just a few simple ingredients, it’s rich and creamy, with a hint of nutmeg.
To make 2 cups of eggnog, simply combine 1 cup of milk, 1/2 cup of cream, 1/4 cup of sugar, 3 egg yolks, and nutmeg in a large saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
Serves : 4-6
• 4 full size croissant
• 3 eggs
• 2 cups eggnog
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract
• 1/8 teaspoon nutmeg
• ½ cup butter
• ½ cup sugar
• ¾ cup eggnog
• 1 teaspoon baking soda
Prep time:20 minutes
Cook time:35 minutes
Total time:55 minutes
1.Preheat the oven to 350 degree F and spray a 2-quart baking dish with a cooking spray
2.Cut the croissants into cubes and place it in the baking dish
3.Crack the eggs into a large bowl and whisk. Add the eggnog, vanilla extract, sugar, nutmeg, rum extract and whisk to combine. Pour the egg mixture over the top of the croissant. Press the croissant, so that they soak in the mixture completely
4.Allow it to sit for 10 minutes
5.Bake the bread pudding in the preheated oven for 30-35 minutes
6.While the bread pudding is baking make syrup. Melt the butter in a large saucepan, add sugar and stir until the mix turn caramel color. This will take around 6 minutes. The mix will look like it is separating. When the mixture is golden brown, slowly add in the eggnog. The mixture will bubble and boil for a minute or two. Remove from the heat and add in baking soda. Allow the syrup to cool before serving
7.Serve the bread pudding warm with caramel syrup