Happy Thanksgiving! No better way than to finish off a holiday feast than with a slice of eggnog bread pudding with ice cream 🙂 I seemed to have misplaced my original eggnog bread pudding recipe, but this one turned out pretty delightful. For the bread, I just used 1 large multigrain baguette left out for 2 days and half a loaf of white bread. In the past, I’ve used cinnamon bread and croissants, and that’s definitely the better way to go! Topped this baby off with cinnamon, brown sugar, and butter to get it golden brown. Let the food coma commence.
Eggnog Bread Pudding
- 8 Tbsp butter (1 stick), melted
- 8 c cubed, day old bread (I probably had a little over 8 cups with the bread I used)
- 4 c eggnog
- 3 eggs
- 1 tsp freshly ground nutmeg
- 1/3 c sugar, plus extra for sprinkling on top (I also added cinnamon and butter)
- 1 tsp vanilla
- 1/2 c pecans, optional (I omitted)
- 1/2 c golden raisins, optional (I omitted)
1. Preheat oven to 375. Pour melted butter over day old bread in a large mixing bowl. Stir to combine until the bread soaks up all of the butter.
2. Whisk together eggnog, eggs, nutmeg, sugar and vanilla. Pour mixture over buttered bread. Stir in pecans and raisins. Allow to sit for about 30 minutes.
3. In the meantime, butter an 11×7 baking pan. Pour in bread mixture. Sprinkle the top with sugar and cinnamon, and bake for about 40 minutes. Keep in mind that baking time is variable depending on the size of your baking pan. The pudding is done with the top is golden brown and a toothpick inserted into the center comes out clean. Serve warm, topped with whipped cream and freshly grated nutmeg.