Eggnog Bread Pudding With Maple Blueberry Sauce combines the wonderful comfort food of bread pudding and the sweet familiarity of maple blueberry sauce. The maple blueberry sauce is so delicious that you’ll be tempted to eat it directly from the pan, by the spoonful.
For the bread pudding:
1 pinch salt
2 cups eggnog
1/2 loaf brioche or challah, crusts cut off, bread cut into 1-inch cubes
For garnish: sliced almonds, Kit Kats
For the quick maple-blueberry sauce:
1/2 cup maple syrup
2 tablespoons water
1/2 pint blueberries
medium mixing bowl
shallow baking dish
nonstick griddle (optional)
wide nonstick pan
Preheat the oven to 350F.
Gently whisk the eggs in a medium bowl, until lightly beaten. Add the salt and eggnog. Place the bread cubes in the bottom of a baking dish. Pour the mixture into the baking dish and allow to cover the bread cubes. Set aside to soak for a few minutes.
Cook the soaked bread cubes on a nonstick griddle or wide flat nonstick pan over medium heat. Work in small amounts so that the pieces remain at least 1 inch apart on the griddle. Turn them to brown all sides, just like you would in making French toast. Keep the finished pudding bites warm under foil while you continue to work.
Next, you will begin to prepare the sauce by bringing the maple syrup and water to a boil. Add the blueberries and cook just until they soften and begin to burst, about 7 minutes. Remove from the heat; set aside to cool.
Pour the blueberry mixture into a blender and process it until it’s smooth, or mash it, using the back of a fork. Strain the sauce to eliminate peeling pieces, if desired.
For an added appearance, garnish each bread piece with sliced almonds and Kit Kat. Place the pudding bites on a warmed platter and serve with warm maple-blueberry sauce as a dipping sauce.
Enjoy Eggnog Bread Pudding With Maple Blueberry Sauce!
Eggnog Bread Pudding
- medium mixing bowl
- shallow baking dish
- wide nonstick pan
- aluminum foil
- sauté pan
- 2 eggs
- 1 pinch salt
- 2 cups eggnog
- ½ loaf brioche or challah, crusts cut off, bread cut into 1-inch cubes
- Preheat the oven to 350F.
- In a medium bowl, whisk the eggs until lightly beaten. Whisk in the salt and eggnog. Pour the mixture into a shallow baking dish. Place the bread cubes in the dish and toss to coat. Set aside to soak for a few minutes.
- On a nonstick griddle or wide flat nonstick pan over medium heat, cook the soaked bread cubes, working in batches so that they remain at least 1 inch apart on the griddle. Turn them so that the tops and bottoms are lightly golden, as you might make French toast. As you work, the finished pudding bites should be kept warm under a layer of aluminum foil. They can be reheated briefly in the microwave.
Maple Blueberry Sauce
- wide nonstick pan
- mixing bowl
- ½ cup maple syrup
- 2 tbsp water
- ½ pint blueberries
- For the sauce, in a sauté pan, bring the maple syrup and water to a boil. Add the blueberries and cook just until they start to burst, about 6 to 8 minutes. Remove from the heat; set aside to cool for at least 10 minutes.
- Pour the blueberry mixture into a blender and process or just use the back of a fork to mash it. Strain the sauce, if desired, to make it smooth.
- If desired, spear each bread cube with a toothpick. Place the pudding bites on a warmed platter and serve with warm maple-blueberry sauce as a dipping sauce.
Read more about this recipe at the Washington Post.