Eggnog Bread Pudding
This decadent dessert elevates classic bread pudding with the rich, spiced notes of holiday eggnog. It is a warm, comforting treat that perfectly captures the spirit of the season in every spoonful.
- Prep time: 29 minutes
- Cook time: 54 minutes
- Total time: 83 minutes
- Servings: 8
- Difficulty: Medium
- Cuisine: International
Ingredients
- 1 loaf challah bread, cubed
- 3 cups store-bought eggnog
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 cup melted unsalted butter
- 1/2 cup golden raisins
- 1/4 cup bourbon (optional)
Instructions
- Preheat your oven to 350 degrees F and grease a 9x9 inch baking dish.
- Place the bread cubes in a large mixing bowl.
- In a separate bowl, whisk together the eggnog, eggs, sugar, vanilla, nutmeg, and bourbon.
- Pour the eggnog mixture over the bread and toss to coat evenly.
- Let the mixture sit for 20 minutes to allow the bread to soak up the liquid.
- Stir in the melted butter and raisins.
- Transfer the mixture to the prepared baking dish.
- Bake for 45 to 50 minutes until the top is golden and the center is set.
Tips
- Use day-old bread for the best absorption of the custard mixture.
- Serve warm with a scoop of vanilla bean ice cream or a drizzle of caramel sauce.
- If the top browns too quickly, cover it loosely with foil for the final 15 minutes of baking.
Frequently Asked Questions
Can I use regular milk if I do not have eggnog?
You can use a mix of heavy cream and milk with extra nutmeg, but it will not have the signature eggnog flavor.
How do I know when the pudding is finished baking?
The pudding is done when the edges are firm and a knife inserted into the center comes out mostly clean.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven.