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Eggnog Bread Pudding

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Ingredients

Scale

Gather these ingredients for your Eggnog Bread Pudding:

  • 6 cups day-old bread, cubed (such as brioche or challah)
  • 3 cups eggnog
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • Optional toppings: powdered sugar, caramel sauce, or whipped cream

Instructions

Prepare the Bread and Custard:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Cube the Bread: Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
  3. Mix the Custard: In a large bowl, whisk together the eggnog, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.

Assemble the Bread Pudding:

  1. Combine Bread and Custard: Pour the custard mixture over the bread cubes, ensuring all pieces are evenly soaked. Press down gently with a spatula to help the bread absorb the custard.
  2. Let It Rest: Let the mixture sit for about 10 minutes to ensure the bread is fully saturated.

Bake the Bread Pudding:

  1. Add Melted Butter: Drizzle the melted butter over the top for a golden finish.
  2. Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set.

Cool and Serve:

  1. Cool Slightly: Allow the bread pudding to cool for about 15 minutes before serving.
  2. Top and Enjoy: Dust with powdered sugar, drizzle with caramel sauce, or serve with whipped cream for extra indulgence.

Nutrition

Find it online: https://succulentrecipes.com/eggnog-bread-pudding/