This post is sponsored by HP Hood.
I’m of the mind that eggnog is a key part of the holiday season. It’s been a family tradition of mine for years—to the point that I now consider eggnog one of the markers I notice that signals to me that we’ve entered the holiday season. As a kid it was always the leaves beginning to turn, the Halloween and Thanksgiving decorations coming out (and yes, my mom has completely separate decorations for Halloween, Thanksgiving, and Christmas), and then the Hood Eggnog appearing in the fridge.
I grew up drinking Hood’s Golden Eggnog, but this year I was able to try their super creamy and delicious Pumpkin Eggnog, which is made with real pumpkin puree and warm pumpkin pie spices. It’s wonderful to drink on its own and a fun ingredient to bake with, too. I used it in place of the cream in a traditional bread pudding to make Pumpkin Eggnog Bread Pudding with Chocolate Chips. It’s soft and almost custardy, with aromatic cinnamon and nutmeg, and semi-sweet chocolate chips to play off the creamy sweetness. The top of the pudding gets browned and slightly crisp while inside stays nice and moist. When I made my pumpkin eggnog bread pudding, I took the easy route and drizzled the top with canned sweetened condensed milk, which worked well, but I’d highly recommend drizzling yours with homemade caramel sauce (recipe below).
In short, it’s a perfect dessert for Thanksgiving. And it’s fairly easy, too! The essence of any bread pudding is simple: stale or dried out bread cubes are soaked and then baked in a mixture of eggs, cream (in this case, eggnog), vanilla, and spices. Easy. But there are two things to keep in mind when making it:
1. You can use either French bread (a baguette) or something softer, like challah, but either way, be sure to let the bread get stale first (by leaving it out for a day), or cut the loaf into ¾-inch cubes, spread them on a large, rimmed baking sheet, and bake at 350 degrees for 8-10 minutes until they’re just dried out. You do this because dry/stale bread soaks up the eggnog mixture better than fresh bread will.
2. It’s best to give the bread cubes a chance to absorb the liquid before baking, so set aside 20 to 30 minutes before you put the bread pudding in the oven to allow the bread to soak in the eggnog mixture.
This would make a great Thanksgiving dessert or even an indulgent weekend brunch treat around the Holidays.
For more information and for recipes using Hood Eggnog, visit Hood.com, or find Hood on Facebook or Instagram. Visit your local store and try some Hood Pumpkin Eggnog while it’s still available!