Ingredients
Scale
- 1 loaf (14-16 oz) of thick-cut bread (Brioche or Texas Toast works best), cubed
- 2 cups of full-fat Eggnog (this acts as your milk, eggs, sugar, and spices all in one)
- 4 tablespoons of Salted Butter, melted
Instructions
- Preheat your oven to 400°F (200°C). Generously grease a large rimmed sheet pan with non-stick spray or a little bit of extra butter. Take your loaf of bread and cut it into 1-inch cubes. Spread the bread cubes evenly across the sheet pan in a single layer. Drizzle the melted butter over the bread cubes and toss them gently with your hands or a spatula to ensure they are lightly coated.
- Pour the eggnog evenly over the bread cubes. Make sure you hit every piece so there are no dry spots, but do not let the bread become completely submerged or soggy. Use a spatula to press down slightly on any dry pieces. Place the sheet pan in the center rack of the oven. Bake for 18 to 22 minutes, or until the tops of the bread cubes are golden brown and crispy, and the custard has set.
- Remove the sheet pan from the oven and let it sit for two minutes to firm up. Use a flat spatula to scoop generous portions onto plates. The bottom should be soft and custardy while the tops remain crunchy. Serve immediately while hot. You can enjoy it as-is, or add your favorite toppings if you have them on hand.
- Cook Time: 25 minutes