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Eggnog Bread Pudding

5 from 1 vote
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.
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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
 

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

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