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–+ servings

Crockpot Eggnog Bread Pudding

The addition of eggnog combined with the comforting rich flavor of cinnamon, nutmeg, and vanilla makes a traditional bread pudding extra special for the holiday season, and the crockpot makes this delicious dessert so easy!
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Prep Time 15 minutes
Course Dessert
Servings 8 servings

Ingredients
  

For the Eggnog Bread Pudding:

  • 8-10 cups Cubed French bread or any bread you prefer
  • 4 Large eggs
  • 2 1/2 cups Eggnog
  • 4 tablespoons Melted butter (half a stick)
  • 1 cup Brown sugar
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ground nutmeg
  • 2 tablespoons Vanilla extract
  • 1/3 cup Chopped pecans

For the Rum Sauce:

  • 1 stick Unsalted butter
  • 1/2 cup Brown sugar
  • 1/2 cup White granulated sugar
  • 1/2 cup Heavy cream
  • 2 tablespoons Dark rum
  • 1 teaspoon Vanilla extract

Instructions
 

Make the Eggnog Bread Pudding:

  • Prep the Crockpot: Grease the crockpot with baking spray, butter, or nonstick cooking spray.
  • Prepare the Bread: Cut the loaf of bread into 1-inch cubes. (I found one loaf of French bread made around 11 cups so I used it all.) Place the cubed bread in the greased crockpot.
  • Make the Custard: In a large mixing bowl, whisk the eggs. Add the eggnog, melted butter*, brown sugar, cinnamon, nutmeg, and vanilla extract, and whisk until well combined.
    *Never add hot butter directly to eggs to keep from cooking them. Let the melted butter cool slightly and add it after the eggnog to be safe.
  • Combine with Bread: Pour the custard mixture over the bread, then mix it together gently to ensure the bread is evenly coated.
  • Add the Pecans: Sprinkle the chopped pecans over the top.
  • Slow Cooker Time: Set it to cook on low for 3-4 hours, or until a knife comes out fairly clean. (Mine only took 3 hours but older crockpots may take longer). Don’t overcook or it will dry out.

Make the Rum Sauce:

  • Melt the Butter: In a medium saucepan, melt the butter over medium heat.
  • Add the Sugar and Cream: Once the butter is melted, whisk in the brown sugar, white sugar, and heavy cream. Stir constantly, allowing the mixture to come to a gentle simmer. Continue to cook for about 2-3 minutes until the sauce thickens slightly.
  • Add the Rum and Vanilla: Stir in the dark rum and vanilla extract. Let the sauce simmer for an additional 2-3 minutes, allowing the flavors to blend and the sauce to thicken further.
  • Serve: Pour the rum sauce over individual servings of warm eggnog bread pudding.
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