Eggnog Bread Pudding (Printable Format)

A festive bread pudding made with challah or brioche soaked in rich eggnog custard and warm spices. Perfect for holiday breakfast or dessert.

# What You'll Gather:

01 - Challah or brioche bread, stale, cut into 1-inch cubes, 1 pound (13-14 cups).
02 - Eggnog, room temperature, 6 cups.
03 - Large eggs, room temperature, 6.
04 - White granulated sugar, 1/2 cup.
05 - Pure vanilla extract, 2 tablespoons.
06 - Ground cinnamon, 1/2 teaspoon.
07 - Ground nutmeg, 1/2 teaspoon.
08 - Salt, 1/2 teaspoon.
09 - For the sauce: Egg yolks, 4.
10 - For the sauce: Granulated sugar, 1/3 cup.
11 - For the sauce: Half and half, 1/2 cup.
12 - For the sauce: Heavy cream, 1/2 cup.
13 - For the sauce: Rum extract or rum, 1 teaspoon or 1 tablespoon.
14 - For the sauce: Ground nutmeg, pinch.

# Step-by-Step Instructions:

01 - Heat oven to 350°F. Grease 13x9 inch baking dish.
02 - Mix sugar, vanilla, and spices. Whisk in eggs, then gradually stir in eggnog.
03 - Put bread cubes in prepared dish. Pour custard over and toss gently to coat.
04 - Press bread down to saturate. Cover with foil and let rest 30 minutes.
05 - Remove foil and bake 45-55 minutes until golden and puffed. Knife should come out clean.
06 - Beat egg yolks with sugar. Add cream and half-and-half. Cook in double boiler until thick. Add rum and nutmeg.

# Important Tips:

01 - Use stale bread or dry fresh bread in oven.
02 - Can be assembled night before.
03 - Let rest 20-30 minutes before serving.

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