Eggnog Bread Pudding

Any other time of year, you may eat bread pudding for dessert, but come the holiday season, this eggnog bread pudding is just as fitting for a festive Christmas breakfast idea. As an eggnog recipe, the star ingredient goes from glass to baking dish as the custardy base for this make-ahead breakfast casserole. Extra rum and nutmeg drive home that flavor even more. There's also rum in the warm butter and maple syrup that's drizzled over top. If the thought of opening presents on Christmas morning doesn't cause a stampede to the living room, the smell of this breakfast casserole in the oven will do the trick.

What bread is best for bread pudding?

A rich, eggy type of bread like challah or brioche is like a sponge. It'll soak up the eggnog mixture without falling apart and will get fantastically fluffy as it bakes. A serrated knife is perfect for cutting the bread without squashing it.

Can you leave out the rum?

Certainly! If you'd rather not use rum in this bread pudding, simply leave it out. The recipe will still turn out exceptionally delicious!

What is turbinado sugar?

Turbinado sugar, also called demerara sugar, is sugar before it gets refined into granulated sugar or mixed with molasses to become brown sugar. It has a coarse texture that stays crunchy after baking and adds sparkle.

Can you make bread pudding ahead?

This recipe is just right for making ahead: the bread will have lots of time to absorb the milk mixture before baking. Overnight is all you need; any longer and the bread will become a bit too soft.

How long does leftover eggnog bread pudding last?

Covered and stored in the refrigerator, leftover eggnog bread pudding will stay good for up to three days. Individual portions can be reheated in the microwave. To reheat larger portions, cover the baking dish with foil and warm in a 350-degree oven until heated through.