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Breakfast / Brunch

Eggnog Bread Pudding

Classic Eggnog is one of those beverages that defines the holiday season. It’s thick, rich, sweet, and spiced with nutmeg — the warm spice that gives eggnog its distinctive flavor. But if you think the quintessential holiday sipper is just for drinking (or just for the holidays) — think again. Here it's spun into a luscious, make ahead Eggnog Bread Pudding - perfect for holiday mornings, though really it’s equally at home on any brunch buffet, for afternoon tea, or to end the evening meal. Created to use up day-old bread, it didn’t take long for bread pudding to reach its much-loved dessert status.


8 servings

Total Time

45 minutes + resting

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Since nutmeg is key to eggnog's signature taste, buy whole nutmeg and grate it yourself. Fresh nutmeg has infinitely more flavor than the already-ground bottles in the spice aisle. And so the croissants fully absorb the custard, make sure to cut them into bite-sized pieces and toast until they're dry – the longer the croissants have to absorb the custard, the lighter and fluffier the pudding will be.


Coat an 8x8-inch baking dish with nonstick spray.

Plump cherries in brandy, 510 minutes.

Toss together croissants, cherries with brandy, almonds, eggnog, sugar, and nutmeg; transfer to prepared baking dish. Cover pudding with plastic wrap, pressing down to help croissants absorb eggnog; chill overnight.

Preheat oven to 350° and remove plastic wrap before baking.

Cover pudding with foil, place on a baking sheet, and bake 30 minutes. Remove foil and bake pudding until golden, 40 minutes; let rest 15 minutes before serving.

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