Eggnog Bread Pudding

Name: Eggnog Bread Pudding
Ingredients: 1 loaf (16 Oz. Size) Challah Bread; 4 Eggs; 1 cup Milk; 1-1/2 cup Eggnog; 1/2 cups Maple Syrup; 1 teaspoon Nutmeg; 2 teaspoons Cinnamon; 1/4 cups Melted Butter; 1 Tablespoon Brandy

9 ingredients

2 steps

Ingredients

1 loaf (16 Oz. Size) Challah Bread
4 Eggs
1 cup Milk
1-1/2 cup Eggnog
1/2 cups Maple Syrup
1 teaspoon Nutmeg
2 teaspoons Cinnamon
1/4 cups Melted Butter
1 Tablespoon Brandy

Directions

1

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.
2

Preheat your oven to 350°F. Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking for another 15-45 minutes. Cooking time 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 too brown, cover it again with the foil. When done, remove from the oven and let cool slightly. Serve with maple syrup.