Raisin-Eggnog Bread Pudding

READY IN: 1hr 30mins
SERVES: 10-12


  • 6
    cups torn raisin bread, pieces crusts removed (about 12 slices)
  • 3 12
    cups purchased eggnog
  • 3
    large eggs
  • 2
    large egg yolks
  • 12
    cup sugar
  • 3
    tablespoons brandy
  • 3
    tablespoons dark rum
  • 1
    teaspoon freshly grated nutmeg
  • fresh whipped cream


  • Butter or spray a 13x9 inch baking dish.
  • Put bread pieces in a bowl, pour eggnog over the bread and allow to soak for about 1 hour, or until all the liquid is absorbed.
  • Position oven rack in the middle position; preheat oven to 350°.
  • In a bowl, whisk the eggs, yolks, sugar, brandy, and rum until thick and smooth.
  • Stir in the bread mixture and pour into prepared pan.
  • Sprinkle nutmeg over the top.
  • Place the dish in a large shallow pan, such as a roasting pan, lined with a dish towel.
  • Place the pan on the oven rack, and pour enough hot water into the larger pan to come halfway up the sides of the pudding dish.
  • Bake for 1 hour or just until the center is set when gently shaken.
  • Transfer to a baking rack to cool slightly.
  • Serve with freshly whipped cream.