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A baking dish of bread pudding topped with powdered sugar and sliced strawberries, surrounded by whole strawberries and a sifter of powdered sugar on a light surface.
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Eggnog Bread Pudding

Eggnog Bread Pudding is the ultimate holiday breakfast or dessert-made with rich eggnog custard, soft challah or brioche, and topped with maple syrup and powdered sugar. Easy to prep ahead and full of festive flavor.

Ingredients

  • 1 loaf challah or brioche 16 oz, cut into 1-inch slices
  • 4 tbsp unsalted butter room temp, divided
  • 6 eggs
  • 2 1/2 cups eggnog
  • 1/2 cup whole milk
  • ½ cup granulated sugar
  • 2 tbsp Cointreau or other orange liqueur
  • 2 tsp vanilla extract
  • pinch of salt
  • For Serving:
  • Powdered sugar
  • Fresh berries
  • Maple syrup

Instructions

  • Preheat oven to 350°F.
  • Grease a 9x13-inch or 3-quart baking dish with ½ tbsp butter. Arrange sliced bread evenly in the dish.
  • In a large bowl, whisk together eggnog, milk, eggs, sugar, Cointreau, vanilla extract, and salt.
  • Pour custard mixture over the bread. Press bread gently to help it absorb. Cover with foil and refrigerate for 1 hour (or overnight).
  • Uncover and bake for 45–50 minutes (55 minutes if using glass), until custard is set and the top is lightly golden.
  • Let cool for 10 minutes. Dust with powdered sugar, top with berries, and drizzle with maple syrup before serving.