Eggnog Bread Pudding with Brown Butter Rum Sauce

Name: Eggnog Bread Pudding with Brown Butter Rum Sauce
Ingredients: cooking spray; 1 loaf brioche (or challah, french bread, or sandwich bread, stale, cut into 1½-inch chunks (see note)°); 1½ cup eggnog (full-fat); ½ cup evaporated milk; 3 large eggs (beaten); ½ cup salted butter (1 stick); ½ cup granulated sugar; 2 tsp pure vanilla extract; 2 tsp dark rum (optional); ½ cup pecan halves (roughly chopped); 4 tbsp salted butter (cut into cubes); 2 tbsp all-purpose flour; ⅓ cup brown sugar ((I prefer dark brown)); 1½ cup eggnog; ¼ tsp freshly grated nutmeg ((or packaged ground nutmeg)); ¼ cup dark rum (optional; if omitting rum, you can add 1 tsp vanilla extract)

"The best recipe for eggnog bread pudding with rum glaze! Perfect recipes to use up leftover eggnog or recipes with eggnog as an ingredient!..."

INGREDIENTS

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cooking spray

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1 loaf brioche (or challah, french bread, or sandwich bread, stale, cut into 1½-inch chunks (see note)°)

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1½ cup eggnog (full-fat)

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½ cup evaporated milk

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3 large eggs (beaten)

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½ cup salted butter (1 stick)

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½ cup granulated sugar

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2 tsp pure vanilla extract

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2 tsp dark rum (optional)

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½ cup pecan halves (roughly chopped)

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4 tbsp salted butter (cut into cubes)

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2 tbsp all-purpose flour

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⅓ cup brown sugar ((I prefer dark brown))

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1½ cup eggnog

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¼ tsp freshly grated nutmeg ((or packaged ground nutmeg))

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¼ cup dark rum (optional; if omitting rum, you can add 1 tsp vanilla extract)

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