Eggnog Bread Pudding

Bread Pudding is a comfort dessert with a scoop of ice cream any time of the year. And Christmas time Bread Pudding with home baked Challah and warming spices, topped up with Eggnog Ice Cream and caramel sauce takes it to the next level. This sumptuous festive dessert is so easy to make with available pantry ingredients and this is what Christmas tastes like!

The Eggnog saga continues with this lovely custard like bread pudding. Enjoy this just with a dollop of whipped cream if ice cream is not on hand. Add cranberries, raisins, cherries and your choice of nuts to add more festive color to impress loved ones. This Eggnog flavored bread pudding is not that sweet itself as I always serve with ice cream and caramel sauce. Use Challah or Brioche bread. This recipe serves up to 12-14.

Ingredients~

16 oz. Challah or Brioche bread

5 large eggs

3 cups whole milk

3/4 cup sugar

1  tbsp pure vanilla extract 

1/4 tsp ground nutmeg

1/8 tsp ground cinnamon 

Caramel sauce~ 

1/2 cup sugar

3/4 cup heavy cream

1/4 tsp salt

Method~

Mix the sugar, heavy cream and salt in a saucepan over medium-low heat. Let it boil gently and keep whisking for about 5 minutes, until it thickens. Turn off the heat. Let it  cool completely and transfer into a jar.

Preheat oven to 350 degrees Fahrenheit. Slice and break Challah bread into small pieces. Spread out on an 13x9 inch rectangle baking dish. 

In a large mixing bowl, combine eggs, milk, sugar, vanilla, nutmeg and cinnamon. Whisk until well mixed. Pour over bread, and lightly push down with a spatula to soak up the egg mixture. Bake for 45-50 minutes, or until the custard is set, top springs back when pressed and tooth pick inserted comes out clean. Let it cool for at least 10 minutes. Serve with ice cream and drizzle caramel sauce on top. Refrigerate unused portions and slightly warm in the microwave before serving. Happy holidays!

Happy Baking!