6cupsraisin bread, cubed, day-old or slightly stale *see Note 1
2 1/2cupsfull-fat eggnog, *see Note 2
2largeeggs
2Tablespoonswhite or brown sugar
1teaspoonvanilla
1/2teaspooncinnamon
1/4teaspoonnutmeg
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Instructions
Preheat oven to 350F (regular bake/not fan-assisted)
Add cubed bread to a baking dish that allows the bread layer to be about 2-inches high (an 8x11" dish works well).
In a large measuring cup, measure out the eggnog. Add the egg, sugar, cinnamon, nutmeg and vanilla. Whisk to combine well.
Pour the eggnog mixture over the cubed bread. Stir to combine well, then let stand for 10-15 minutes. *The custard mixture should come about 2/3 of the way up the bread layer. If it seems lower than that, add a splash more eggnog or a bit more cream to the dish.
Bake in preheated oven for 40-60 minutes, or until a knife inserted in the pan comes out clean. *Check regularly after about 30 minutes of baking. If the bread is at risk of over-browning, but the custard isn't yet set, loosely cover with a sheet of aluminum foil to prevent further browning.
Remove from the oven and let stand 5 minutes before serving. Serve warm drizzled with heavy cream or with a scoop of vanilla ice cream.
Store leftovers in the refrigerator for up to 3 days or freeze well-wrapped up to 3 months. You can make ahead and re-heat. Re-heat loosely covered with foil in a 350F oven until warmed, 10-15 minutes.
Notes
Note 1: You can use plain bread and add some raisins separately, if that's all you have on hand. Note 2: If you don't have the full amount of eggnog, use what you have and top up with heavy cream or half and half cream.Be sure your bread is not too fresh, or it may make for a mushy bread pudding. You can lightly toast the bread before cubing if it is too fresh.Variation: Add 1-2 Tablespoons of rum to the eggnog custard, for an adult eggnog bread pudding.