Description
A festive and comforting Eggnog Bread Pudding made with cubed brioche or challah soaked in a rich eggnog custard, baked to golden perfection. This easy-to-make holiday dessert or breakfast treat features warm spices like nutmeg and cinnamon, and can be topped with powdered sugar, whipped cream, or an eggnog glaze for an extra special touch.
Ingredients
Scale
Custard Mixture
- 2 cups eggnog
- ½ cup whole milk
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Bread
- 6 cups cubed day-old brioche or challah bread
Optional Toppings
- Powdered sugar
- Whipped cream
- Eggnog glaze
Optional Add-ins
- ½ cup raisins or chopped pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Prepare Custard Mixture: In a large mixing bowl, whisk together eggnog, whole milk, eggs, granulated sugar, vanilla extract, ground nutmeg, ground cinnamon, and salt until the mixture is smooth and well combined.
- Soak Bread: Add the cubed day-old brioche or challah bread to the eggnog custard mixture. Gently stir to coat all the bread pieces evenly. Let the mixture sit for 10 to 15 minutes so the bread absorbs the custard fully, resulting in a moist pudding.
- Optional Add-ins: For added texture and flavor, fold in ½ cup of raisins or chopped pecans into the soaked bread mixture before baking.
- Transfer to Baking Dish: Pour the soaked bread and custard mixture into the prepared baking dish, spreading it out evenly to ensure uniform baking.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until the top turns golden brown and the center is set. To check doneness, insert a knife into the center— it should come out clean.
- Cool and Serve: Allow the bread pudding to cool slightly before serving. Dust the top with powdered sugar, drizzle with eggnog glaze, or add a dollop of whipped cream for an extra festive touch.
Notes
- For extra texture and flavor, add ½ cup raisins or chopped pecans before baking.
- Leftover bread pudding can be refrigerated and reheated the next day for a quick breakfast or dessert.
- Use day-old brioche or challah for the best texture as fresh bread may become too mushy.
- Eggnog glaze can be made by combining powdered sugar with a small amount of eggnog to drizzle on top.
