Pumpkin Eggnog Bread Pudding with Orange Whipped Cream

To make the pumpkin eggnog bread pudding, start by turning the broiler on. Cut the bread into approximately 1-inch squares. Transfer the bread to a baking sheet and place it under the broiler until it is thoroughly toasted, about 5-10 minutes.

While the bread is toasting, whisk together the eggnog, eggs, pumpkin puree, cinnamon, nutmeg, and salt in a medium bowl. Set aside.

Remove the bread from the oven and place it on a cooling rack to cool completely. Turn off the broiler and preheat the oven to 350 degrees F.

Once the bread has cooled, place it into a 10×7 baking dish (or a dish similar in size). Pour the eggnog-pumpkin mixture over the bread and carefully toss to coat. Cover the baking dish with plastic wrap and let it sit for 30 minutes, gently pressing down on the mixture every 10 minutes.

Place the bread pudding into the oven and bake until it has set and toothpick inserted into the center comes out clean, about 60 minutes. Once the bread pudding has finished cooking, remove it from the oven and place it on a cooling rack to cool until warm or room temperature.

While the bread pudding is baking, make the orange whipped cream. In the bowl of a stand mixer, whip the heavy whipping cream until stiff peaks form, starting at a low speed and gradually increasing to medium-high speed. Once stiff peaks have formed, add the orange juice and confectioner’s sugar and whip for an 30 extra seconds.

Serve the bread pudding warm with a dollop of orange whipped cream on top. Enjoy!