Eggnog Bread Pudding
This Eggnog Bread Pudding combines rich eggnog custard with warm spices and soft bread cubes, baked to golden perfection. A drizzle of sweet eggnog glaze elevates this holiday-inspired dessert to the next level.
Ingredients
-
8 cups day-old bread, cubed (e.g., French or brioche)
-
2 cups eggnog
-
4 large eggs
-
1/2 cup granulated sugar
-
1/2 tsp vanilla extract
-
1/2 tsp ground nutmeg
-
1/4 tsp ground cinnamon
-
1/2 cup raisins or dried cranberries
-
2 tbsp unsalted butter, melted (for greasing the pan)
How To Do
-
1.Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter.
-
2.In a large mixing bowl, whisk together the eggnog, eggs, sugar, vanilla extract, nutmeg, and cinnamon until smooth.
-
3.Place the bread cubes in the greased baking dish. If using raisins or dried cranberries, scatter them evenly among the bread. Pour the custard mixture over the bread, pressing down gently to ensure all pieces are soaked.
-
4.Let the mixture sit for 10 minutes to allow the bread to absorb the custard fully.
-
5.Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set. A knife inserted in the center should come out clean.