Eggnog Bread Pudding

Creamy eggnog and tender bread come together in this joyful dessert — simple, satisfying, and oh-so-ʻono. It’s a little taste of holiday magic, perfect for sharing with those who make life sweet.

Ingredients

1 loaf stale challah or brioche bread,  cut into 1-in pieces (1 lb, about 13-14 cups total)

6 cups eggnog, at room temperature

6 large eggs, at room temperature

1/2 cup white granulated sugar

1 tbsp vanilla extract

1 tsp rum extract

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

Directions

Grease a 13 x 9 inch baking dish with butter or cooking spray.
In a large mixing bowl, stir together the sugar and spices. Then whisk the eggs together with the vanilla and rum. Add mixture to the bowl and gradually add the eggnog.
Place the bread cubes into the prepared baking dish. Pour the custard evenly over the bread cubes. Using a spatula, gently press down the bread, so it’s mostly covered with custard mixture.
Cover with foil and let stand for 30 minutes.
Preheat oven to 350°F.
Remove the foil and bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean.
Let the bread pudding stand 20 to 30 minutes before serving.
If desired, dust with powdered sugar and serve with eggnog sauce (recipe below), or whipped cream. For a festive touch, sprinkle with fresh pomegranate seeds. Enjoy!

Serves 10

Eggnog Bread Pudding Sauce