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Eggnog Croissant Bread Pudding with Caramel Eggnog Syrup Recipe

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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.

Ingredients

Serves:4-6

Breadpudding
• 4 full size croissant
• 3 eggs
• 2 cups eggnog
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ½ teaspoon rum extract
• 1/8 teaspoon nutmeg

 Syrup
• ½ cup butter
• ½ cup sugar
• ¾ cup eggnog
• 1 teaspoon baking soda

Instructions

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