6 cups of day-old bread, cubed (such as challah or brioche)
2 cups of eggnog
4 large eggs
1/2 cup of sugar
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1/4 cup of unsalted butter, melted
1/2 cup of raisins (optional)
Directions
Grease the inside of your slow cooker with a bit of butter or non-stick spray.
Place the cubed bread into the slow cooker.
In a large bowl, whisk together the eggnog, eggs, sugar, vanilla extract, cinnamon, and nutmeg until well combined.
Pour the eggnog mixture over the bread cubes, ensuring all the bread is soaked.
Drizzle the melted butter over the top and gently stir to combine.
If using, sprinkle the raisins evenly over the mixture.
Cover and cook on low for 2.5 to 3 hours, or until the pudding is set and a knife inserted into the center comes out clean.
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Once done, let it cool slightly before serving.
Variations & Tips
For a boozy twist, try adding a splash of rum or bourbon to the eggnog mixture. If you prefer a nutty flavor, sprinkle some chopped pecans or walnuts on top before cooking. You can also experiment with different types of bread, like croissants or panettone, for a richer texture. If you want to make this dish a bit lighter, substitute half of the eggnog with milk or a non-dairy alternative.
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