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eggnog infused bread pudding

Eggnog Bread Pudding

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Whisk
  • 1 9x13 inch baking dish
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Oven

Ingredients
  

  • 6 cups cubed bread day-old
  • 2 cups eggnog
  • 1 cup milk
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter for greasing

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grease the baking dish with unsalted butter.
  • Place the cubed bread into the baking dish.
  • In a large mixing bowl, whisk together eggnog, milk, eggs, sugar, vanilla extract, nutmeg, and salt until well combined.
  • Pour the eggnog mixture evenly over the cubed bread in the baking dish.
  • Let the bread soak for about 10 minutes, pressing down occasionally to ensure all bread absorbs the liquid.
  • Bake in the preheated oven for 45 minutes or until the top is golden brown and the pudding is set.
  • Remove from oven and let it rest for 10 minutes before serving.

Notes

For a richer flavor, consider using brioche or challah bread, and feel free to add a sprinkle of cinnamon or some raisins into the mixture before baking. To serve, you can top the bread pudding with whipped cream or a dusting of powdered sugar for an extra touch of sweetness.
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