Eggnog Bread Pudding with Rum Sauce

Warm, custardy, and fragrant with nutmeg and rum, this eggnog bread pudding tastes like a holiday hug.

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Preheat the oven to 180°C (350°F). Butter a 9 x 13-inch (23 x 33 cm) baking dish with 1 tbsp (20 g) butter. Cube 400 g (about 10 cups) day-old brioche and challah into 2–3 cm pieces.
Whisk together 4 large eggs, 480 ml (2 cups) eggnog, 120 ml (1/2 cup) heavy cream, 150 g (3/4 cup) granulated sugar, 2 tsp (10 ml) vanilla extract, 1 tsp (2.5 g) nutmeg, 1/2 tsp (1 g) cinnamon, and 1/2 tsp (3 g) salt until smooth (about 30 seconds).
Pour the custard over the cubed bread and fold gently to coat. Let the mixture rest for 20–30 minutes.
Transfer the soaked bread into the prepared dish and spread evenly. Bake for 35–40 minutes until golden and an instant-read thermometer reads 74°C (165°F).
Melt 60 g (4 tbsp) unsalted butter in a saucepan until browned (2–3 minutes). Add 100 g (1/2 cup packed) light brown sugar and 60 ml (1/4 cup) dark rum, simmering for 2–3 minutes until thickened. Stir in a pinch of sea salt.
Let the pudding rest for 10 minutes out of the oven. Pour half the warm rum sauce over the pudding, then serve with the remaining sauce.

For a non-alcoholic version, replace rum with brewed strong coffee or 1 tsp rum extract.