Crockpot Eggnog Rum Brioche Bread Pudding Step-by-step instructions

Before you start

Before starting, cut the challah or brioche into 1-inch cubes and let them sit out for about an hour if they are fresh. Whisk the eggs until frothy, then stir in the eggnog, rum extract, cinnamon, and nutmeg. Have the white chocolate chips measured and ready.

Spray the slow cooker insert with nonstick spray. Prepare the rum glaze ingredients but do not combine them until the pudding is almost done. This recipe comes together quickly, so having everything prepped makes the process smooth.

Instructions

Layer and Soak

1. 1Prep the Bread and Custard
   Cut the challah or brioche into 1-inch cubes and place them in a large bowl. In a separate bowl, whisk the eggs until frothy. Add the eggnog, rum extract, cinnamon, and nutmeg, and whisk until well combined.
   Look for The custard is smooth and well blended, with no streaks of egg.
   Tip Use day-old bread for better absorption; fresh bread can become too soft.
2. 2Layer in the Slow Cooker
   Spray the inside of a 6-quart slow cooker with nonstick spray. Place half of the bread cubes in the bottom, then sprinkle with half of the white chocolate chips. Repeat with the remaining bread and chocolate.
   Look for The layers are even and the chocolate is distributed throughout.
   Tip Gently press the bread down as you layer to help it fit.
3. 3Pour the Custard
   Pour the eggnog custard evenly over the bread layers. Use a spatula to gently press the bread down so all cubes are soaked. Let it sit for 10 minutes to absorb.
   Look for The bread is moist but not swimming in liquid; the top looks slightly dry.
   Tip Letting it rest helps the custard soak into the bread for a creamier texture.

The bread cubes are evenly layered with white chocolate chips, and the custard is poured over the top. The bread should be moist but not swimming in liquid; the top looks slightly dry.

Letting it rest for 10 minutes allows the custard to soak into the bread, which ensures a creamy texture throughout.

Slow Cook

4. 4Slow Cook on Low
   Cover the slow cooker and cook on LOW for 3 hours. Do not lift the lid during cooking. The pudding is done when the custard is set and the top is puffed and golden.
   Look for The edges are golden, the center is set, and a knife inserted near the center comes out clean.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Resist the urge to peek; opening the lid lets out heat and can slow cooking.

After 3 hours on LOW, the pudding is puffed and golden, with a set custard. The edges are lightly browned, and the center is firm to the touch. A knife inserted near the center comes out clean, and the kitchen smells of nutmeg and rum. The texture is moist and tender, not wet or undercooked.

Glaze and Serve

5. 5Make the Rum Glaze
   In a small saucepan, melt the butter over medium heat. Stir in the dark rum and confectioners' sugar. Whisk until smooth and warmed through, about 2 minutes.
   Look for The glaze is smooth, glossy, and pourable.
   Tip If the glaze is too thick, add a teaspoon of milk or rum to thin it.
6. 6Serve with Warm Glaze
   Scoop the warm bread pudding into bowls and drizzle generously with the warm rum glaze. Serve immediately.
   Look for The glaze melts into the warm pudding, creating a glossy finish.
   Tip For an extra touch, sprinkle with a little extra grated nutmeg before serving.

The warm rum glaze is smooth and pourable, with a glossy sheen. When drizzled over the warm pudding, it melts into the crevices, creating a rich, buttery finish. Each serving is golden, custardy, and topped with a sweet glaze that complements the spiced eggnog flavor.

Common mistakes

One common mistake is lifting the lid during cooking, which releases heat and extends the cooking time. Another is using bread that is too fresh or too soft, which can turn the pudding gummy.

Overmixing the custard can incorporate too much air, causing it to puff and then collapse. Also, be sure to let the bread soak for at least 10 minutes before cooking — this ensures even absorption. If the pudding seems too wet, cook for an additional 15 minutes.

How to tell it’s done

The bread pudding is done when the custard is set and the top is puffed and golden. Insert a knife near the center — it should come out clean, with no wet custard clinging. The internal temperature should reach 160°F (71°C) for food safety.

The edges will be slightly darker and the center will feel firm yet springy when pressed. If the top is browning too quickly, you can place a paper towel under the lid to absorb condensation. Let it rest for 5 minutes before serving.

• Egg dishes: 160°F (71°C) in the thickest part