One of my clearest childhood holiday memories is of Nana Foster making bread pudding and sauce to go along with all of the pies Auntie Evie made. I didn’t like bread pudding because it had raisins in it but I loved her sauce! I would always get to lick the bowl and the delicious sweetness always made me feel so happy. As an adult I have learned that bread pudding doesn’t have to have raisins in it (yay!). When I served my Eggnog Bread Pudding with Vanilla Sauce to my mom on Thanksgiving, I was sharing this memory and she informed me that she was pretty sure Nana’s sauce was just confectioner’s sugar icing and not vanilla sauce oh well, no wonder it was so sweet!
This recipe is based off an old recipe off an eggnog container. I switched it up a bit, notice, no raisins, and added the vanilla sauce instead of whipped cream. I hope you enjoy it.
Bread pudding is a traditional holiday dessert in our family. My Eggnog Bread Pudding with Vanilla Sauce just freshens the tradition up a bit.
- 6 yeast rolls large
- 2 cups eggnog
- 1 cup granulated sugar
- 2 eggs
- 1 tsp nutmeg
- 1 tsp vanilla extract
- 3/4 cup water
- 1/2 cup granulated sugar
- 2 TBS corn starch
- 2 TBS butter
- 2 tsp vanilla extract
- 1/4 cup heavy cream
- 1/8 tsp salt
Preheat oven to 350°F. Spray a 2 quart baking dish with non-stick spray.
Cut the rolls into 1" cubes.
In a large bowl combine the eggnog, sugar, eggs, nutmeg, and vanilla. Stir until smooth.
Fold the bread cubes into the eggnog mixture.
Pour into the prepared baking pan. Bake for 40-45 minutes.
Put the water into a saucepan and bring to a boil.
In a small bowl combine the sugar and cornstarch, mix well.
Add the dry mixture to the boiling water and whisk to combine. Reduce heat and cook, stirring constantly, until the sauce thickens.
Whisk the cream into the thickened sauce.
Remove from heat and whisk in the butter, nutmeg, vanilla, and salt. Keep whisking until the butter is melted and fully incorporated.
Drizzle warm vanilla sauce over each serving of bread pudding.
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