Eggnog Bread Pudding

Eggnog Bread Pudding
Eggnog Bread Pudding

You'll want to celebrate the holidays with this rich, warm dessert! Salty's bread pudding sets itself apart with eggnog and Oregon hazelnuts. Finished with a caramel sauce spiked with chili powder and finished with sea salt, we top this holiday con-coction with cognac-flamed winter fruit. Our sommelier suggests you pair it with a glass of Riesling.

Eggnog Bread Pudding

Serves 4-6


1 loaf brioche bread, cut into 1-inch squares (about 6-7 cups)
1 quart eggnog
3 eggs, lightly beaten
1 cup sugar
1 tablespoon vanilla
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 cup hazelnuts, roughly chopped
3 tablespoons unsalted butter, melted

  1. Preheat oven to 350 degrees F.
  2. Soak the bread in eggnog in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla and spices together. Gently stir into the bread mixture. Gently stir the hazelnuts into the mixture.
  3. Pour butter into the bottom of a 9x13-inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350 degrees for 35-45 minutes, until set.

Chili and Sea Salt Caramel Sauce

Ingredients for Chili and Sea Salt Caramel Sauce

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 teaspoon ancho chili powder
1 tablespoon fleur de sel (or any other flaky sea salt)

  1. Add sugar to a heavy bottom pot. Whisk sugar and cook at medium heat until the sugar melts and reaches 350 degrees F.
  2. Add butter and cook until completely melted.
  3. Add the chili powder and cream and whisk until the sauce is completely cooked through.
  4. Pull caramel off burner and add sea salt. Cool to room temperature and then store in refrigerator until using. Warm before serving.
  5. Pour caramel sauce over cooked bread pudding.

Cognac-Flamed Winter Fruit

Ingredients for Cognac-Flamed Winter Fruit

1/4 cup dried cherries, chopped
1/4 cup dried apricots, chopped
1/4 cup dried figs, chopped
1 tablespoon sugar (add more if fruit is not coated in sugar)
1/4 lemon, juiced
pinch of salt
3 shots cognac

  1. Place fruit and sugar in heavy bottom saucepan and heat to medium. Once sugar has melted, then add the lemon juice and salt.
  2. Add cognac and flame up with matches.
  3. Sprinkle over bread pudding after caramel sauce.
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