Christmas Breakfast: Eggnog, Apple and Cranberry Brioche Bread Pudding CasseroleJennifer Savor the Thyme
One guest is an eggnog fanatic and naturally, we all love any baked comfort type food, so I have been experimenting with an eggnog and bread pudding recipe…
I guess you can also consider this a baked french toast or even a casserole but however you choose to categorize it, just know that it is delicious!
The best part of this breakfast option is that you can make the recipe and let the bread soak overnight so all you have to do is turn on the oven and then pop the casserole in the oven while everyone is opening their gifts on Christmas morning.
Eggnog, Apple and Cranberry Brioche Bread Pudding Casserole (Yield 6-8: 8×12 dish)
Brioche, Challah or French Bread cut into 1-inch thick slices
1 cup 1 % milk
3 cups golden eggnog
2 large eggs
1 Tablespoon ground cinnamon
1 tsp pure pure vanilla extract (I prefer Madagascar Bourbon)
1 apple, sliced thin (I prefer golden delicious)
1 cup dried cranberries
1. Preheat oven to 375F.
2. In a large bowl, beat eggs and then add the milk, eggnog, cinnamon and vanilla and whisk together.
3. Slice the bread into 1-inch thick pieces. Lay one layer of the bread on the bottom of the casserole dish, place apples and cranberries on top of the bread and then place another layer of bread on top. Pour the eggnog mixture slowly over the bread, press down gently and allow to soak for a minimum of 15 minutes (or even overnight)
4. Bake 45 minutes, until the top is golden brown. Drizzle with maple syrup if you wish and serve warm.