Eggnog Bread Pudding

Servings6

Time to Cook50 minutes

Time to Prepare15 minutes

BC egg farmer Hester Mulder joins Global TV for a Saturday Morning Chef segment to show us how to make this lovely holiday breakfast dish. The best part? You can prepare it all the night before and pop it in the oven in the morning for an easy Christmas breakfast or brunch!

Ingredients

1 loaf of challah bread, or country-style white bread (10-12 oz)
3 eggs
3 cups eggnog
1 c. heavy cream
¾ cup brown sugar
1 tsp vanilla
2 tbsp bourbon (optional)
Pinch of salt
½ tsp freshly grated nutmeg

Instructions

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.