½loaf brioche or challah, crusts cut off, bread cut into 1-inch cubes
Instructions
Preheat the oven to 350F.
In a medium bowl, whisk the eggs until lightly beaten. Whisk in the salt and eggnog. Pour the mixture into a shallow baking dish. Place the bread cubes in the dish and toss to coat. Set aside to soak for a few minutes.
On a nonstick griddle or wide flat nonstick pan over medium heat, cook the soaked bread cubes, working in batches so that they remain at least 1 inch apart on the griddle. Turn them so that the tops and bottoms are lightly golden, as you might make French toast. As you work, the finished pudding bites should be kept warm under a layer of aluminum foil. They can be reheated briefly in the microwave.
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