Eggnog Bread Pudding
What do I love most about the holidays? EGGNOG.
As soon as eggnog shows up on the shelves in the grocery store, I'm buying it in bulk and enjoyed every smooth, rich moment of joy. Since eggnog never graces grocery store shelves for long enough in my opinion, I try to find new ways to use it throughout the holiday season.
Nothing says holidays more than eggnog and this eggnog bread pudding is going to be your new favorite holiday dessert. It's smooth, creamy, spiked and filled with the eggnog flavor you love. It makes for a delicious dessert, or even breakfast on Christmas morning!
With only a few steps to eggnog perfection, there's no reason not to make this gorgeous dish. No one will know how easy it was for you to make!
INSTRUCTIONS: Grease a large baking dish with butter or cooking spray. Add bread cubes to the baking dish and set aside. Over medium heat in a large saucepan, heat eggnog and milk until it just begins to bubble. While the milk and eggnog are heating, whisk together eggs, yolks, sugar, and salt until frothy. Add 1 cup of the warm eggnog mixture, whisking as you pour. Whisk in the remaining eggnog mixture, vanilla, rum and nutmeg.
Pour custard over the bread in the baking dish, making sure to slightly push down the bread pieces to get them saturated with the liquid. Chill for at least 1 hour or up to overnight (breakfast, anyone?). Preheat oven to 375 degrees and bake the bread pudding for 40 to 45 minutes, until golden brown and the custard is set. Serve warm.
Recipe & Photos by Meghan Bassett