Bread pudding is one of those dishes that could be dessert and could be breakfast.  I'll admit this is a little on the sweet side for breakfast; however, if you're having people over for Christmas brunch it's the perfect showstopping ending! 
A lot of my recipe ideas come at night so I keep a little journal by the bed.  John will frequently awoken by me reaching, fumbling, and grasping for the pen and paper.  More often than not, the pen falls through the cracks hitting every bed rung along the way.  I wish I was kidding.  Since one of Dad's favorite desserts is bread pudding, it wasn't surprising to me that I tried to adapt my "Christmas flavors" into his favorite dish.

I made this Saturday afternoon and then kept it until Sunday night when I served it.  I can honestly tell you this was one of my most raved about recipes in December (my poor family are my guinea pigs).   It's perfect for the not-so chocolate lovers in the family (like my dad) and it has the perfect Christmas colorings (red, white, and green from the pistachios). 

If you don't like white chocolate, or you are craving that chocolate flavor, I recommend substituting dark chocolate or bittersweet.  But the white chocolate really lets the eggnog shine through!

White Chocolate, Craisin, and Pistachio Bread Pudding (adapted from here)
Serves:  12
1 Challah loaf
2 cups eggnog
4 large eggs
2 teaspoons vanilla extract
1/2 cup firmly packed brown sugar
3 tablespoons ground cinnamon
1/2 tablespoon ground nutmeg
1 cup dried cranberries
1 cup white chocolate chips
2/3 cup chopped pistachio nuts


Heat oven to 350 degrees F.  Spray a 11x7 baking dish with cooking spray.  Set aside.  Dice the Challah into one-inch pieces.  Set aside in a small bowl. 

In a large bowl, whisk eggnog, eggs, and vanilla until well-combined.  Add sugar, cinnamon, and nutmeg and continue to mix well.  Fold the Challah pieces into the eggnog mixture and toss until all the pieces are coated.  Then fold in cranberries, white chips, and pistachios. 

Transfer the mixture to your prepared baking dish and bake 50 - 60 minutes, until the top is golden brown and a knife inserted into the center comes out clean. For best results, serve warm.

To make ahead of time, bake the bread pudding as instructed above.  Let cool and then cover with tin foil or plastic wrap.  Place in the refrigerator.  Ten to fifteen minutes before serving, bake at 350 degrees for 15-20 minutes, until heated through.  Serve immediately.

Until the next time my oven is on...