Wildfire (Tysons Galleria) wants to share some holiday cheer with DCFüd readers. A great way to do so is with Eggnog, so they have shared their recipe with us. You can also try this luscious, rich Eggnog Bread Pudding as the holiday dessert special the week before (leading up to) Christmas, paired with an espresso cup of freshly made egg nog. It’s a spoonful of holiday cheer times two! There’s no way to overdo a good thing at holiday time!

EGGNOG BREAD PUDDING (Serves 12)

1 cup brown sugar

1 cup granulated sugar

4 eggs

1tablespoon. vanilla extract

pinch nutmeg

1 qt. eggnog

2 cups whipping cream

1 loaf (1 lb. 12 oz.) challah, cut ¾” thick

Mix brown sugar, granulated sugar, eggs, vanilla, nutmeg, eggnog and cream in a stainless steel mixing bowl to make a custard. Cut bread slices into 16 cubes per slice. Gently fold bread into custard. Let stand 20 minutes. Place the mixture into a 9” x 13” pyrex pan. Smooth the top and cover with plastic wrap and foil.

Place bread pudding into a bain marie (water bath) and bake at 350 degree oven for 45 minutes. Uncover and continue to bake for 15-20 minutes until done and temperature is 190 degrees.

Let rest for 15 minutes, then cut into 4 x 3 into 12 squares. Serve at room temperature.

Each serving can be garnished with 1 oz. warm caramel sauce, a scoop of whipped cream, a dusting of nutmeg and powdered sugar. At Wildfire, Eggnog Bread Pudding is served with an espresso cup of fresh eggnog.

-JAY