Description
This indulgent Eggnog Bread Pudding combines day-old brioche or challah bread cubes with a spiced, creamy eggnog custard. Baked to golden perfection, this warm dessert is infused with vanilla, cinnamon, and nutmeg, making it a perfect festive treat during holiday seasons. Optional toppings like powdered sugar, caramel sauce, or whipped cream add extra sweetness and decadence.
Ingredients
Scale
For the 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
- Whipped cream
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Cube the day-old brioche or challah bread into roughly 1-inch pieces and place them evenly in the prepared baking dish.
- Make the Custard Mixture: In a large mixing bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and smooth.
- Combine Bread and Custard: Pour the custard mixture evenly over the cubed bread in the baking dish. Lightly press the bread down with a spatula or spoon to ensure it soaks up the custard. Drizzle the melted butter over the top for richness.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean. Let it cool slightly before serving. Optionally, dust with powdered sugar and drizzle with caramel sauce or add a dollop of whipped cream before enjoying.
Notes
- Using day-old bread helps the bread absorb the custard better without becoming too mushy.
- You can substitute eggnog with homemade or store-bought versions, but richer eggnog will yield a creamier pudding.
- Feel free to add raisins or chopped nuts for extra texture.
- For a dairy-free version, use a plant-based eggnog and substitute butter accordingly.
- Store leftovers covered in the refrigerator and reheat gently before serving.
