Ingredients
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1 loaf brioche or challah bread
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1/2 cup dried apricots
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1/2 cup dried cranberries
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1/2 cup golden raisins
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3 cups eggnog
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4 large eggs
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1/2 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1 tsp vanilla extract
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1/2 tsp almond extract
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1/8 tsp salt
Steps
1
Preheat oven to 350°F. Cut the bread into ¾-inch cubes and arrange in a single layer on a rimmed baking sheet. Bake 8–10 min., until slightly dry but not browned, stirring once halfway through. Let cool.
2
Meanwhile, finely chop the apricots, cranberries, and raisins. In a large bowl, whisk the eggnog, eggs, cinnamon, nutmeg, vanilla extract, almond extract, and salt until smooth.
3
In a 3-qt baking dish, toss the bread cubes and dried fruit to combine, reserving a handful of dried fruit. Pour the eggnog mixture over bread.
4
With hands or spatula, gently press bread down to soak in custard. Sprinkle reserved dried fruit on top. Cover tightly with foil and refrigerate overnight.
5
Preheat oven to 375°F. Bake bread pudding, covered, 20 min. Remove foil and bake another 10–20 min. until custard is set and top is golden brown. Let cool slightly and serve warm.
Comments
Swap in fruit-studded panettone for the brioche and dust with powdered sugar before serving for an even more festive treat.