‘Tis the season for delicious EGG NOG RECIPES!

You guys, even if you don’t love egg nog by the glass, I promise you, you will love it in delicious baked goods. Today, I’ve added it to bread pudding (something else we LOVE at our house!). This recipe is oh so simple, can be made in advance, perfect for a crowd and easily made gluten-free.

Enjoy!

Egg Nog Bread Pudding

Author: Mix and Match Mama
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: this serves a crowd!

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Description

‘Tis the season for delicious EGG NOG RECIPES! You guys, even if you don’t love egg nog by the glass, I promise you, you will love it in delicious baked goods. Today, I’ve added it to bread pudding (something else we LOVE at our house!). This recipe is oh so simple, can be made in advance, perfect for a crowd and easily made gluten-free. Enjoy!

Ingredients

Scale

1 loaf of brioche, challah or a really good bread (we use gluten-free), torn into bite-sized pieces
1½ cups pecans (lightly toasted, see note below)
3 eggs
2 cups of egg nog (I just buy the non-alcoholic version in the dairy section of my store), plus a splash more for a simple glaze
2 cups of milk (we use 2%)
1 teaspoon of pumpkin pie spice
1 vanilla bean (take a sharp knife, cut it down the center and remove the inside, discarding the outside)
½ cup granulated sugar
a few tablespoons of powdered sugar

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Instructions

Preheat oven to 350 degrees.
Lightly grease a 9×12 baking dish and then layer your torn pieces of bread all over the bottom to cover. Set aside.
Toast up your pecans in a clean, dry skillet over medium heat for a few minutes. It only takes a minute to toast them. Remove from heat and set aside.
In a large mixing bowl, add in your eggs and whisk them up just a bit. Next, whisk in your egg nog, milk, pumpkin pie spice, the inside of one vanilla bean and your granulated sugar. Stir in your toasted pecans.
Pour this mixture down over your bread in your baking dish.
At this point, you could cover and refrigerate until you’re ready to bake (up to 24 hours) or you could immediately pop it in the oven and bake uncovered about 45 minutes or until the edges are lightly browned and the center is “set” when you touch it (not too squishy in the middle).
Remove from oven and pour your glaze on top while it’s still hot for an extra pop.
To make the glaze, I add in a few scoops of powdered sugar with some egg nog. Add more egg nog if it’s too thick or more powdered sugar if it’s too thin (but you’ll want it pretty thin). Pour this glaze all over the top of the warm bread pudding so that it soaks right in. Cut into squares, serve and enjoy!