Eggnog Bread Pudding

This is definitely not diet food but it's a great dish for a Sunday morning or even Christmas morning. I've wanted to make something like this for the last couple of years but haven't gotten around to it. Last Sunday I got out the eggnog and first made my husband and I an eggnog latte and then started on this eggnog bread pudding. I love eggnog and when I saw a few different recipes for eggnog bread pudding that sounded good, I played around with the ingredients and came up with this one. We both liked the result...the hard part was waiting for it to bake! 

Feel free to add raisins or dried cranberries to yours. You can also sprinkle it with powdered sugar before serving. This is really good with a side of bacon, ham or sausage.

Eggnog Bread Pudding

1 16oz loaf Challah Bread, cut in 1 inch cubes

4 beaten eggs

1 cup milk

1 1/2 cups eggnog (purchased)

1/2 cup maple syrup

1 teaspoon nutmeg

2 teaspoons cinnamon

1/4 cup melted butter

1 tablespoon brandy (optional)

Preheat your oven to 350 degrees. In a large buttered baking dish (I used a 2 1/2 quart oval baking dish), add your cubed bread. In a mixing bowl, mix the eggs, milk, eggnog, maple syrup, nutmeg, cinnamon, butter and brandy. Pour over the bread. Take a spatula and press it down a bit so it is all covered by the liquid. I let mine sit for 20 minutes before I put it in the oven. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15-45 minutes. It will depend on how deep your baking dish is. Mine was deep so it took the full 90 minutes. You want a knife inserted in the center to come out clean. If the top of the bread pudding starts getting to brown, cover it again with the foil. When done, remove from oven and let cool slightly. Serve with maple syrup. Serves 6-8.

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