Thanks to our friends at The Spice Hunter for sponsoring this Eggnog White Chocolate Chip Bread Pudding! It’s the perfect dessert for celebrating the holidays and enjoying something amazingly delicious! With rich custard, warm spices, and white chocolate chips, all topped off with an eggnog whiskey sauce – a tasty and comforting dessert!
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It’s about that time. When pumpkin pies are being baked, potatoes are mashed and turkeys are roasted!
Have you started planning your holiday menus? What are you making for dessert?
So when you have a special meal with family and friends, it deserves a special finale. Right!??
Like this ridiculously delicious Eggnog White Chocolate Chip Bread Pudding! All rich and full of spiced custard, and white chocolate and topped off with warm whiskey sauce. Just so amazing.
There are so many reasons to love this tasty sweet creation!
The reasons you'll this Bread Pudding recipe:
- It’s mouthwateringly delicious!
- You can bake it ahead of time and serve it at room temperature.
- It has a warm eggnog whiskey sauce that I want to drink from a bottle like a baby.
- It’s sooo easy but tastes as if you worked for hours to make it.
- It’s all festive and holiday-ish.
- Your house will smell like cinnamon, spice, and everything nice. Save your money - no need for holiday candles or an air freshener.
Don’t you just love the smell of holiday treats baking in the oven? It fills the whole house with the most delightful aroma. Like your favorite festive candle that’s been burning all day… but better because you get to devour it!
Ah yes, there’s nothing like the scent of warm cinnamon and spices being baked into something delicious and sweet.
Only the best for you!
You know I’m passionate about the recipes I create. I thoroughly enjoy finding the best quality products and sharing them with you so your kitchen creations are as delicious as possible.
That’s why I love using The Spice Hunter’s line of Gourmet and Organic spices, seasonings, and extracts. They have a passion for food and quality ingredients and it definitely shows.
Like The Spice Hunter Pure Vanilla Extract that we used: it goes through a proprietary cold press process to achieve the best flavor possible.
All of their herbs and spices are Non-GMO Project Verified, contain no artificial flavors or preservatives, and are sourced from ideal growing regions around the world.
For example, we used The Spice Hunter’s Gourmet Highland Harvested Saigon Cinnamon in today's bread pudding - and yes it’s literally sourced from the mountains of Vietnam. Pretty cool – huh?
They even offer multiple specialty products to suit consumers’ desire for organic, gluten-free, salt-free, kosher and vegetarian products.
I know I’m selling past the close – aren’t I?
Well, let’s get to it…
How to make bread pudding:
Preheat the oven to 350 degrees. Butter a 9x13 baking dish with some softened butter.
Add the eggs, eggnog, half and half, melted butter, brown sugar, vanilla, nutmeg and cinnamon to a large mixing bowl.
Whisk it together thoroughly.
Add the bread and chocolate chips, and fold them into the liquid.
Let the mixture sit on the counter for 30 minutes so the bread absorbs the egg mixture.
Pour the bread pudding into your prepared baking dish.
Then bake until firm when pressed in the center, about 45-50 minutes.
And cool until just warm, about 20 minutes.
If you’re not making the bread pudding ahead of time, just before the bread pudding is finished cooking make the sauce: Add the whiskey and bring to a simmer and cook for 1 minute, then stir in the butter.
And when it’s melted stir in the sugar, whisk in the eggnog, cinnamon, and nutmeg, bring to a low simmer and cook for 4 minutes. Pour the whiskey sauce over the bread pudding to serve.
So see, as I said – it’s so easy to make.
This is one special dessert, my friend. You and your guests will love this rich and perfectly spiced eggnog bread pudding.
And you’ll adore the warm whiskey sauce poured on top!
For The Bread Pudding:
- 6½ cups challah bread, a day or two old and cut into 3 inch cubes
- 2 tablespoons salted butter, melted (more softened butter for greasing the pan)
- 2½ cups eggnog
- 2½ cups half and half
- 4 large eggs
- ½ cup packed light brown sugar
- 2 teaspoons The Spice Hunter Pure Vanilla Extract
- 1 tablespoon The Spice Hunter Highland Harvested Saigon CinnamonTM
- 1 teaspoon The Spice Hunter East/West Indies Nutmeg
- 8 ounces white chocolate chips, chopped (mix 6 ounces into bread pudding and sprinkle the rest sprinkled on top)
For The Eggnog Whiskey Sauce:
- ¼ cup Jack Daniels Whiskey
- 2 tablespoons salted butter
- ¼ cup brown sugar
- ½ cup eggnog
- ¼ teaspoon The Spice Hunter Highland Harvested Saigon CinnamonTM
- ⅛ teaspoon The Spice Hunter East/West Indies Nutmeg
For The Bread Pudding
- Preheat the oven to 350 degrees F. Butter a 9x13 baking dish with the softened butter.
- Whisk the eggs in a large bowl. Whisk in the cream, milk, melted butter, brown sugar, vanilla, nutmeg and cinnamon. Add the bread and chocolate and fold into the liquid. Let sit for 30 minutes so the bread will absorb the custard.
- Pour the mixture into a buttered baking dish. Bake until firm when pressed in the center, about 45-50 minutes. The bread pudding will puff up toward the end like a souffle but will fall shortly after it comes out of the oven. Cool until just warm, about 20 minutes. Serve warm or room temperature.
- Just before the bread pudding is finished cooking make the sauce.
For The Sauce:
- Add the whiskey and bring to a simmer – cook for 1 minute. Add the butter and stir. When it’s melted stir in the sugar. Whisk in the eggnog, cinnamon and nutmeg and bring to a low simmer cook 4 minutes. Pour over bread pudding and enjoy!
- This recipe makes 12 servings, and the nutrition info below is based on one serving (a twelfth of the finished product), which weighed around 7 ounces for us. Weight and volume may vary depending on the specific type of bread you use, the dimensions of your baking dish, etc.
- If my bread is fresh, I cube it the night before I want to make this recipe, spread it out on a sheet pan, and let it sit overnight to dry out and become stale.
- You can also speed up the process by placing the cubed bread on a baking sheet in a 300°F oven for 10 minutes or until the bread cubes are dried out.
Serving Size7 ounces
Amount Per Serving Calories 407.35Total Fat 21.07gSaturated Fat 12.17gUnsaturated Fat 0gCholesterol 135.73mgSodium 212.39mgCarbohydrates 42.61gFiber 0.57gSugar 30.27gProtein 9.46g