Eggnog Bread Pudding

A delightful holiday dessert combining custard richness with warm eggnog flavors.

Scale

6 cups stale bread (challah or brioche)

3 cups eggnog

3 large eggs

¾ cup sugar

2 teaspoons vanilla extract

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

½ teaspoon salt

3 tablespoons butter (optional)

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Preheat your oven to 350°F (175°C).
Cut the stale bread into 1-inch cubes and place them in a large bowl.
In another bowl, whisk together the eggnog, eggs, sugar, vanilla extract, nutmeg, cinnamon, and salt until smooth.
Pour the custard mixture over the bread cubes and gently mix until well-coated; let sit for 15 minutes.
Grease a 9×13-inch baking dish and pour the mixture evenly into it.
Bake in the preheated oven for 40-50 minutes or until set and golden brown.
Let cool for 10-15 minutes before serving, optionally drizzled with caramel sauce or topped with whipped cream.

For a lighter version, consider using almond milk nog or whole wheat bread. Allow bread to soak fully for the best texture.