Eggnog Bread Pudding with Coquito Sauce: A Holiday Twist on a Classic Dessert

Bread pudding is a timeless comfort food, but during the holiday season, it’s time to elevate it with festive flavors. This Eggnog Bread Pudding with Coquito Sauce recipe combines the warmth of traditional bread pudding with the creamy, spiced notes of eggnog and the tropical coconut-rum punch of Coquito. It’s the perfect dessert to impress your guests and bring a touch of holiday cheer to your table. Get ready for a dessert adventure that’s both comforting and delightfully unexpected!

## Why This Recipe Works

* **Festive Flavors:** The combination of eggnog and Coquito creates a unique, holiday-inspired flavor profile that’s both comforting and exotic.
* **Easy to Make:** While it looks impressive, this bread pudding is surprisingly easy to make. The steps are straightforward and don’t require any special skills.
* **Perfect for a Crowd:** Bread pudding is a great dessert for entertaining because it can be made ahead of time and served warm or at room temperature.
* **Customizable:** You can easily adjust the recipe to suit your preferences by adding different types of bread, nuts, or dried fruit.
* **Uses Stale Bread:** It’s a fantastic way to use up stale bread, reducing food waste and creating a delicious treat.

## Ingredients You’ll Need

### For the Eggnog Bread Pudding:

* **Bread:** 1 loaf of stale bread (such as challah, brioche, or French bread), cut into 1-inch cubes. Stale bread is crucial because it absorbs the custard better without becoming mushy.
* **Eggnog:** 4 cups of your favorite eggnog (store-bought or homemade). The richness of the eggnog is the foundation of this pudding.
* **Eggs:** 6 large eggs. They provide structure and richness to the custard.
* **Granulated Sugar:** 1/2 cup. For sweetness and to help create a smooth custard.
* **Brown Sugar:** 1/4 cup (packed). Adds a molasses-like flavor and depth to the pudding.
* **Vanilla Extract:** 2 teaspoons. Enhances the overall flavor and complements the eggnog.
* **Ground Cinnamon:** 1 teaspoon. Provides warmth and spice.
* **Ground Nutmeg:** 1/2 teaspoon. A classic holiday spice that complements the eggnog.
* **Salt:** 1/4 teaspoon. Balances the sweetness and enhances the other flavors.
* **Butter:** 2 tablespoons, melted. To brush the baking dish and prevent sticking.
* **Optional Add-ins:** 1/2 cup of raisins, cranberries, chopped nuts (pecans, walnuts), or chocolate chips.

### For the Coquito Sauce:

* **Coquito:** 1 (13.5 oz) can of coconut milk. The base of the Coquito sauce, providing richness and coconut flavor.
* **Sweetened Condensed Milk:** 1 (14 oz) can. Adds sweetness and creaminess.
* **Evaporated Milk:** 1 (12 oz) can. Contributes to the smooth and creamy texture.
* **White Rum:** 1/4 cup (or more to taste). Adds the signature Coquito kick and warmth. (Optional but recommended for that authentic flavor)
* **Vanilla Extract:** 1 teaspoon. Enhances the overall flavor of the sauce.
* **Ground Cinnamon:** 1/4 teaspoon. Adds a touch of spice and warmth.
* **Ground Nutmeg:** 1/4 teaspoon. Complements the cinnamon and adds a holiday touch.

## Equipment Needed

* 9×13 inch baking dish
* Large mixing bowl
* Whisk
* Small saucepan
* Measuring cups and spoons
* Ladle (optional, for pouring sauce)

## Step-by-Step Instructions

### Part 1: Preparing the Eggnog Bread Pudding

1. **Prepare the Bread:** Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with melted butter. Spread the bread cubes evenly in the prepared dish.

2. **Make the Custard:** In a large mixing bowl, whisk together the eggnog, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. Make sure the sugar dissolves completely into the liquid mixture.

3. **Soak the Bread:** Pour the eggnog custard evenly over the bread cubes, making sure all the bread is soaked. Gently press down on the bread to help it absorb the custard. If using, sprinkle your optional add-ins (raisins, cranberries, nuts, or chocolate chips) over the bread.

4. **Let it Rest:** Let the bread pudding sit for at least 30 minutes (or up to 1 hour) to allow the bread to fully absorb the custard. This step is crucial for achieving the right texture.

5. **Bake:** Bake in the preheated oven for 45-55 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.

6. **Cool:** Let the bread pudding cool slightly before serving. This allows the flavors to meld together and makes it easier to cut.

### Part 2: Preparing the Coquito Sauce

1. **Combine Ingredients:** In a small saucepan, combine the coconut milk, sweetened condensed milk, and evaporated milk.

2. **Heat and Simmer:** Heat the mixture over medium heat, stirring constantly, until it begins to simmer. Be careful not to boil. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, to allow the sauce to thicken slightly.

3. **Add Flavor:** Remove the saucepan from the heat and stir in the rum (if using), vanilla extract, cinnamon, and nutmeg. Taste and adjust the amount of rum, cinnamon, or nutmeg to your liking. Remember, the flavor will intensify as it cools.

4. **Cool:** Let the Coquito sauce cool completely before serving. It will thicken further as it cools. You can also refrigerate the sauce for a few hours to chill it completely.

### Part 3: Serving

1. **Serve Warm:** Cut the eggnog bread pudding into squares and serve warm.

2. **Drizzle with Coquito Sauce:** Generously drizzle the cooled Coquito sauce over each serving of bread pudding.

3. **Garnish (Optional):** Garnish with a sprinkle of ground cinnamon, a dollop of whipped cream, or a few fresh berries for an extra touch of elegance.

## Tips for the Perfect Eggnog Bread Pudding

* **Use Stale Bread:** This is the most important tip! Fresh bread will become mushy when soaked in the custard. Stale bread absorbs the custard better without losing its structure. You can dry out fresh bread by leaving it out overnight or toasting it lightly in the oven.
* **Don’t Overbake:** Overbaking will result in a dry, rubbery bread pudding. Bake until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
* **Adjust Sweetness:** Taste the eggnog you are using and adjust the amount of sugar in the recipe accordingly. Some eggnogs are sweeter than others.
* **Soak the Bread Thoroughly:** Make sure all the bread cubes are fully submerged in the custard. Press down gently to help them absorb the liquid. This will ensure that every bite is moist and flavorful.
* **Make Ahead:** You can assemble the bread pudding the night before and bake it the next day. This allows the bread to fully absorb the custard and saves you time on the day of serving. Just cover it tightly with plastic wrap and store it in the refrigerator.
* **Use High-Quality Ingredients:** The quality of your ingredients will directly impact the flavor of the bread pudding. Use good-quality eggnog, vanilla extract, and spices for the best results.
* **Control the Alcohol:** The coquito sauce can be made with or without alcohol. When baking, the alcohol will mostly cook off, but some might remain. If you have concerns about consuming alcohol, omit it entirely or reduce the amount.
* **Experiment with Add-ins:** Get creative with your add-ins! Try different combinations of nuts, dried fruit, chocolate chips, or even a swirl of caramel sauce.
* **Serve with Accompaniments:** Enhance the dessert by serving it with whipped cream, vanilla ice cream, or a sprinkle of toasted nuts.
* **Proper Storage:** Store leftover bread pudding in the refrigerator, covered tightly, for up to 3 days. Leftover coquito sauce should also be refrigerated and consumed within a week.

## Variations and Substitutions

* **Gluten-Free:** Use gluten-free bread to make this recipe gluten-free.
* **Dairy-Free:** Use dairy-free eggnog and coconut milk to make this recipe dairy-free. You can also substitute the evaporated and condensed milk in the Coquito sauce with dairy-free alternatives.
* **Vegan:** In addition to the dairy-free substitutions, use a vegan egg replacement for the eggs in the bread pudding. There are several vegan egg replacers available on the market that work well in baking.
* **Different Spices:** Experiment with different spices to customize the flavor of the bread pudding. Try adding a pinch of cardamom, allspice, or ginger.
* **Different Liquors:** Substitute the rum in the Coquito sauce with other liquors, such as bourbon, brandy, or amaretto.
* **Individual Servings:** Bake the bread pudding in individual ramekins for a more elegant presentation.

## Serving Suggestions

This Eggnog Bread Pudding with Coquito Sauce is perfect for:

* **Holiday Dinners:** A show-stopping dessert for Christmas, Thanksgiving, or Easter.
* **Brunch:** A decadent treat to start the day.
* **Potlucks:** A crowd-pleasing dessert that’s easy to transport.
* **Dessert Parties:** A sophisticated and festive addition to your dessert table.
* **Special Occasions:** Any time you want to impress your guests with a delicious and unique dessert.

## Nutritional Information (approximate per serving)

* Calories: 450-550
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 150-200mg
* Sodium: 200-250mg
* Carbohydrates: 50-60g
* Sugar: 35-40g
* Protein: 8-10g

*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.* Always consult a registered dietitian or nutritionist for personalized dietary advice.

## FAQs

* **Can I use store-bought Coquito instead of making it from scratch?**
Yes, you can definitely use store-bought Coquito to save time. Just make sure to taste it and adjust the sweetness and spices to your liking. You may want to add a splash of rum if it’s not strong enough.

* **Can I make this recipe without alcohol?**
Absolutely! Simply omit the rum from the Coquito sauce. The sauce will still be delicious and creamy without the alcohol.

* **Can I freeze leftover bread pudding?**
Yes, you can freeze leftover bread pudding, but the texture may change slightly. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

* **How do I reheat bread pudding?**
You can reheat bread pudding in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes.

* **What kind of bread is best for bread pudding?**
Challah, brioche, and French bread are all excellent choices for bread pudding. They have a good texture and absorb the custard well. Avoid using very dense or crusty breads, as they may not soften properly.

* **Why is my bread pudding dry?**
Your bread pudding may be dry if it was overbaked, or if there wasn’t enough custard. Make sure to bake it until the custard is set but still slightly moist. You can also add more eggnog to the custard mixture if you find it too dry.

* **Can I add chocolate to the bread pudding?**
Yes, you can definitely add chocolate to the bread pudding! Chocolate chips, chopped chocolate, or even a swirl of chocolate sauce would be delicious additions.

* **Is it safe to eat bread pudding made with eggnog?**
Yes, as long as the eggnog is pasteurized and the bread pudding is baked to an internal temperature of 160°F (71°C). This will kill any harmful bacteria.

## Conclusion

This Eggnog Bread Pudding with Coquito Sauce is a delightful holiday dessert that’s sure to impress. The combination of the warm, spiced eggnog and the creamy, coconutty Coquito creates a flavor explosion that’s both comforting and festive. Whether you’re serving it at a holiday dinner, a brunch, or a dessert party, this bread pudding is guaranteed to be a hit. So, gather your ingredients, follow the steps, and get ready to enjoy a slice of holiday heaven! Happy Baking!