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warm eggnog bread pudding scooped into a bowl with a golden custardy top and a dusting of nutmeg in a wide horizontal shot, holiday table with candles softly blurred, natural light, shallow depth of field, landscape orientation

Eggnog Bread Pudding

Bread pudding becomes even more custardy in the slow cooker when spiced eggnog and nutmeg are added. It comes out soft and warm and just set.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 cups cubed challah day-old
  • 3 cups eggnog
  • 3 large eggs
  • 1/3 cup sugar
  • 2 tsp vanilla extract
  • 1 tsp ground nutmeg
  • 1/2 cup raisins

Method
 

  1. Grease the crockpot and add the cubed challah and raisins.
  2. Whisk together the eggnog, eggs, sugar, vanilla, and nutmeg.
  3. Pour the custard over the bread and press down to soak it through.
  4. Cover and cook on low for 3 hours, until the center is set.
  5. Cool slightly, then scoop warm and dust with extra nutmeg.

Notes

A drizzle of warm caramel takes this over the top.