Instructions

1. 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.
2. Meanwhile, finely chop the dried cranberries and gold raisins.
3. In a large bowl, whisk eggs. Add in eggnog, cinnamon, nutmeg, vanilla extract, almond extract and salt and whisk until blended.
4. 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.
5. 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.
6. 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.
7. Let cool slightly and serve warm.