Eggnog is one of my favorite treats around the holidays. I start watching for it to hit the shelves in October and am always just a little too excited when I’m finally able to purchase my first carton. I was finally, finally, able buy some eggnog last weekend and immediately started debating if I should just drink it (always a good option) or try a new baking project.
I decided to compromise and drank a glass of ‘nog while I browsed the internet looking at recipes. After some internal debate I decided on making Eggnog Bread Pudding which was a seriously delicious choice. The creamy custard is full of eggnog flavor and comes together quickly. This would be a great dessert for any holiday meal.
This recipe calls for Panettone which is a spongy Italian bread that usually has dried fruit and nuts. If you can’t locate any Panettone, try to find some other seasonal bread with nuts and fruit.
Place the cubed bread in a large bowl and set aside.
Whisk the eggs, egg yolks, and sugar together. Add the eggnog, cream, extracts, and nutmeg. Stir until well combined.
Pour the eggnog mixture over the cubed bread and gently stir to combine. Cover and refrigerate for an hour.
Preheat the oven to 450 degrees and bring a kettle of water to a boil. Butter 12 muffin tins.
Divide the soaked bread evenly between the muffin tins. Spoon the extra custard evenly over the bread. It's fine for some of the pieces of bread to be sticking up.
Place a large roasting pan in the oven and fit the muffin tin inside the roasting pan. Carefully pour the boiling water into the roasting pan so it comes partway up the sides of the muffin tin to create a water bath. Decrease the temperature to 350 degrees. Bake for 15 to 20 minutes until the custard is set and a toothpick inserted in the center comes out clean.
Serve warm or cool with whipped cream, powdered sugar, or vanilla ice cream.