Eggnog bread pudding is one of those comforting dishes that just screams holiday season. Growing up in the Midwest, eggnog was always a staple in our fridge as soon as the leaves started to turn. This recipe combines the creamy, spiced goodness of eggnog with the warm, custardy delight of bread pudding. It's perfect for those chilly winter evenings when you want something sweet but don't have the time to fuss over a complicated dessert. Plus, using a slow cooker means you can set it and forget it while you focus on other holiday preparations or just relax with a cup of cocoa.

This eggnog bread pudding pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a little extra indulgence, drizzle some caramel sauce over the top. If you're serving it as part of a holiday brunch, consider pairing it with a fresh fruit salad or some crispy bacon to balance the sweetness.

Servings: 6-8 servings

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)

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.

Once done, let it cool slightly before serving.

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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