We’ve taken regular bread pudding and added a bit of Christmas flare! It’s best if prepared the night before and popped into the oven the next morning.
See the “Saturday Morning Chef” segment on Global with BC egg farmer Hester Mulder making eggnog and eggnog bread pudding here!
- 1 loaf of challah bread, or country-style white bread (10-12 oz)
- 3 eggs
- 3 c. eggnog
- 1 c. heavy cream
- ¾ c. brown sugar
- 1 tsp vanilla
- 2 tbsp bourbon (optional)
- Pinch of salt
- ½ tsp freshly grated nutmeg
- Cut bread into roughly 1” cubes. Day old bread is best for this as it holds up better once the liquid is added.
- Grease a 9×13 pan, and set aside. You can use a narrower and deeper pan if you prefer a pudding that is gooier with less “crunch” on top. Baking time may need to be adjusted.
- Whisk together eggs and brown sugar till the sugar is dissolved. Add in eggnog, cream, vanilla, bourbon, salt and nutmeg. Mix well.
- Layer bread cubes in prepared pan. Pour eggnog mixture evenly over all.
- Cover tightly, and chill in the fridge for at least 2 hours or overnight.
- When ready to bake, uncover, and give the bread a squish, to ensure the top layers are moist and have absorbed the custard.
- Bake for 50-60 minutes at 350, until the custard is set.
- Serve as-is, or with whipped cream and additional nutmeg.