An eggnog delight! This holiday favorite makes a great breakfast, brunch or dessert!
Eggnog Bread Pudding
- 10 cups - Cubed Stale Bread
- 4 large - Eggs
- 2 cups - Prepared Eggnog
- 1/2 cup - Packed Brown Sugar
- 4 tablespoons - Butter Melted and Slightly Cooled
- 1 1/2 teaspoons - Vanilla Extract
- 1 teaspoon - Ground Cinnamon
- 1/2 teaspoon - Ground Nutmeg
- 1 cup - Dried Cranberries
- 3/4 cup - Eggnog
- 1/2 cup - Pure Maple Syrup
- 2 tablespoons - Butter
2 to 12
2 to 12
- Generously grease a 9x13 with softened butter (or spray with nonstick cooking spray).
- In a large bowl, whisk the eggs and blend in the eggnog and brown sugar until well combined. Whisk continuously while streaming in the melted butter, then mix in the vanilla, cinnamon, and nutmeg. Add the bread cubes to the bowl and use a large spoon to stir until all of the bread is soaked with the eggnog mixture. Gently mix in the cranberries, if using.
- Transfer the mixture to the prepared pan and smooth the top into an even layer. Bake at 350°, until just set and a knife inserted in the center comes out clean.
- Just before the bread pudding is done, prepare the Eggnog Syrup. In a small saucepan set over medium-high heat, combine the eggnog and the maple syrup. Bring to a simmer, watching closely stirring occasionally, and adjusting the heat as necessary. Simmer for 5 to 7 minutes until the mixture is reduced and thickened. Remove from the heat and stir in the butter until melted. Allow the syrup to slightly cool and serve it warm over scoops of bread pudding.