Eggnog Bread Pudding

December 17, 2019
Created by Harmons
2 hours 10 minutes
Serves 8-10
  • 1 (12 oz.) loaf French bread, sliced
  • 8 Tbsp unsalted butter, softened
  • 3 cups eggnog
  • 2 cups whole milk
  • 5 large eggs
  • 4 egg yolks
  • 1 cup sugar
  • Salt
  • 1 tsp cinnamon
  • 2 Tbsp bourbon or 1 tsp vanilla extract
  • Powdered sugar, for serving
  • Warm maple syrup, for serving

Generously butter bread slices. Cut buttered slices into 1″cubes and pile into a 2-quart baking dish.

In a large saucepan over medium heat, warm eggnog and milk until bubbling gently but not boiling.

Meanwhile, in a large bowl, whisk eggs, egg yolks, sugar, salt, and cinnamon until light and frothy. Whisk 1 cup of eggnog mixture into eggs to warm them. Gradually whisk in remaining eggnog mixture and bourbon.

Pour custard over bread cubes, and gently mash down with your hands to make sure all bread gets saturated. Set aside for 1 hour or chill overnight in the refrigerator.

Preheat oven to 375°. Bring a large pot of water to a boil. Place casserole dish inside of a large roasting pan and transfer to oven. Carefully pour boiling water into roasting pan, so that it comes halfway up the sides of baking dish.

Bake until custard is set and top is light golden brown, approximately 45-50 minutes. Carefully remove roasting pan from oven, then lift casserole dish out of water. Allow to cool for 5-10 minutes before serving.

Sprinkle with powdered sugar and serve with warm maple syrup.