Print
Ingredients
Scale
- 1 loaf challah, brioche, or sourdough bread; cubed (Best if bread is a day old!)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon sea salt
- 2 cups high-quality eggnog
- 6 large eggs, room temperature
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 cup whole cranberries, fresh or frozen
- ¼ cup filtered water
- 3 tablespoons pure maple syrup (for topping)
- Organic powdered sugar, sifted (for garnish)
- Whipped cream (for serving)
- Pure maple syrup (for serving)
Instructions
- Preheat oven to 375°F and grease an 8 x 8-inch baking dish.
- Whisk together eggnog, eggs, spices, sea salt, maple syrup, and vanilla in a large bowl.
- Distribute cubed bread in the baking dish and pour the eggnog mixture over it, pressing down gently.
- Bake for 35-40 minutes until golden brown and set.
- Prepare the cranberry topping by cooking cranberries with water and maple syrup until thickened.
- Serve warm, topped with powdered sugar, cranberry sauce, whipped cream, and maple syrup.
Notes
Use day-old bread for the best texture.
Let the dish rest for a few minutes after baking to firm up.
Consider using dairy-free eggnog or adding nuts for variations.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg