@brighteyes847: Creamy Holiday Eggnog Bread Pudding with Warm Vanilla Custard Recipe -COOKING WITH BRIGHT EYES Ingredients: - 450 g day-old brioche or challah bread, cut into bite-sized cubes - 2 cups (480 ml) eggnog - ½ cup (120 ml) whole milk - 3 large eggs - ⅓ cup (65 g) granulated sugar - 2 tablespoons unsalted butter, melted - 2 teaspoons vanilla extract - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - ½ cup (75 g) raisins, optional - Icing sugar, for dusting (optional) For serving (optional): - Whipped cream or vanilla ice cream - A pinch of freshly grated nutmeg Directions: 1. Preheat the oven to 175°C (350°F). Lightly grease a 20 cm square baking dish with butter. 2. Cut the bread into bite-sized cubes. If the bread is very fresh, spread the cubes on a baking tray and dry them in the oven for 8–10 minutes. 3. In a large bowl, whisk together the eggnog, milk, eggs, sugar, melted butter, vanilla extract, cinnamon, nutmeg, and salt until well combined. 4. Add the bread cubes to the custard mixture and gently toss until all the pieces are coated. Leave to soak for 10–15 minutes, stirring once or twice so the bread absorbs the custard evenly. 5. Fold in the raisins, if using. 6. Transfer the soaked bread mixture to the prepared baking dish, spreading it evenly. Pour any remaining custard over the top. 7. Bake for 40–50 minutes, until the top is golden brown and the centre is set. If the top browns too quickly, loosely cover the dish with foil. 8. Remove from the oven and allow the pudding to rest for 10 minutes before serving. 9. Dust lightly with icing sugar, if desired. Serve warm with whipped cream or vanilla ice cream and a little extra nutmeg. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: Approximately 340 kcal | Servings: 8 servings

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