Eggnog Bread Pudding With Rum Sauce

"In a small saucepan over medium heat, add cranberries and rum. Stir to coat, and as soon as it starts simmering, remove from the heat. Let it sit for 30 minutes before transferring the macerated fruit into a small bowl, using a slotted spoon. Reserve the leftover rum. Preheat oven to 350 degrees F and grease a 3-quart baking dish with butter; set aside. In a medium saucepan over medium heat, add butter, eggnog, heavy cream, granulated sugar, and salt."

"In a mixing bowl, whisk eggs and when the eggnog mixture is warmed, by the ladle, slowly pour in the warm milk into the eggs, whisking constantly. When the eggs are tempered, transfer them to the saucepan with the eggnog; whisk constantly. Add leftover rum, vanilla extract, and nutmeg; stir to blend."

"BREAD PUDDING 14 cups stale brioche bread (substitute Challah, Hawaiian or French loaf), cut into 1-inch cubes (15 oz.) 1/2 cup dried cranberries 1/4 cup dark rum 1/2 cup unsalted butter, cut into small pieces plus more to grease baking dish 2 1/2 cups eggnog 1/2 cup heavy cream 1/2 cup granulated sugar 1/2 teaspoon ground Himalayan pink salt 4 large free-range eggs, room temperature and beaten 1/2 tablespoon pure vanilla extract 1/2 teaspoon ground nutmeg 2 tablespoons powdered sugar, or as needed for dusting RUM SAUCE 1/2 cup granulated sugar 1 tablespoon corn starch 2 tablespoons butter 1 cup half-and-half 1/4 cup dark rum"

Eggnog-soaked brioche bread pudding combines stale brioche cubes, macerated dried cranberries, dark rum, eggnog, heavy cream, sugar, eggs, vanilla, and nutmeg to form a custard-soaked bake. Cranberries are simmered briefly with dark rum and allowed to sit before being added to the bread. The eggnog mixture is warmed, tempered into beaten eggs, then combined with leftover rum, vanilla, and nutmeg to form a custard poured over layered bread and cranberries. A separate rum sauce is made from sugar, corn starch, butter, half-and-half, and dark rum to serve warm over slices.

Read at Just A Pinch Recipes