OVERNIGHT EGGNOG BREAD PUDDING WITH SPICED RUM CARAMEL
The Bread Pudding:
1 pound brioche bread
2 ½ cups eggnog
1 teaspoon cinnamon
1 ½ teaspoons nutmeg
1 teaspoon salt
2 tablespoons brown sugar
1 tablespoon vanilla
1 cup sugar
¼ cup water
5 tablespoons butter, cut into pats
½ cup heavy cream
1/3 cup spiced rum
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Coat a 9” x 13” baking dish with non-stick cooking spray.
Cut the brioche into 1-2” chunks and spread them on the baking sheet. Toast the bread in the oven for 6-8 minutes until it is golden brown and toasty, but still soft in the center. Place the toasted bread in the baking dish.
Combine the eggs, eggnog, cinnamon, nutmeg, salt, brown sugar, and vanilla in a large bowl and whisk until smooth. Pour this mixture evenly over the toasted bread. Press the bread into the liquid with your hands so most of the bread is coated. Cover the pan with plastic wrap and refrigerate overnight.
To make the caramel, combine the sugar and water in a large saucepan over medium heat. Stir until the sugar dissolves and then bring to a low boil. Let simmer on a low boil for 10-15 minutes until it turns golden brown. Do not stir during this process.
Add the butter to the pan and stir until the butter is melted. Add the cream (note the sauce will bubble up so stand clear) and whisk until a thick, dark caramel forms. Add the rum and cook for 1 more minute, whisking constantly. Let cool and place the caramel in a jar and keep it in the fridge for up to 2 months.
Bring the casserole and caramel to room temperature before baking and gently press the bread into the liquid in the baking dish again (most will already be absorbed). Preheat the oven to 375 degrees and bake for 30-40 minutes until the casserole is golden brown and set in the center (no loose liquid when you cut into the middle of the dish).
Pour ½-¾ cups of the caramel over the top of the casserole and sprinkle with powdered sugar. Serve with more caramel on the side.