This sweetly spiced Eggnog Bread Pudding is an easy, make-ahead dish that can be served for an effortless Christmas morning breakfast or merry dessert.
Christmas morning is a whirlwind of excitement if you have kids in your home. The culmination of weeks-if not months- of anticipation has come to a point and parents barely have time to enjoy a few sips of coffee before the embellished boxes and bags are ripped open to reveal their treasures.
Once the beautiful chaos has commenced and the kids are contented with their new baubles, things slow down to a pace where you can settle in to enjoy a warm breakfast. But what to serve?
An egg and sausage breakfast casserole was something that we often did, but this year, after making quite a few breakfast stratas, I decided an overnight strata or bread pudding would be a nice change of pace. And thus, the Eggnog Bread Pudding was born.
Rich in nutmeg and cinnamon, this delightful bread pudding is like pillowy soft pieces of French toast steeped in eggnog and baked into a spoon-able consistency. Tempering the richness are little bits of golden raisins and dried cranberries dotted throughout.
Make ahead the night before and serve this delightful dish for Christmas morning or save it for dessert. Either way, it is sure to become a holiday tradition in your home.
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This sweetly spiced Eggnog Bread Pudding is an easy, make-ahead dish that can be served for an effortless Christmas morning breakfast or merry dessert.
Ingredients
- 1 loaf brioche bread, unsliced
- 1/2 cup dried cranberries
- 1/2 cup golden raisins
- 3 cups eggnog
- 4 large eggs
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/8 tsp salt
Instructions
- Preheat oven to 350°F. Cut the brioche loaf into ¾-inch cubes and arrange on a large rimmed baking sheet. Bake for 10 minutes until dry but not browned. Let cool.
- Meanwhile, finely chop the dried cranberries and gold raisins.
- In a large bowl, whisk eggs. Add in eggnog, cinnamon, nutmeg, vanilla extract, almond extract and salt and whisk until blended.
- In a 3 quart baking dish add the toasted bread cubes along with the cranberries and golden raisins, reserving a handful of the dried fruits for later. Toss to combine.
- Pour the eggnog mixture over the bread and gently press bread cubes down to soak in the custard. Sprinkle reserved dried fruit on top, cover with foil, and refrigerate for several hours or overnight.
- Preheat oven to 375°F. Bake the Eggnog Bread Pudding, still covered with foil, for 20 minutes. Then remove foil and bake for another 10 minutes until the custard is set and top is golden brown.
- Let cool slightly and serve warm.
Keywords: eggnog, bread pudding, breakfast, dessert, christmas, holiday
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