You’re going to need 16 ounces of hearty bread (I like brioche because it’s also a little sweet and the texture for this kind of thing is amazing and it’s easier for me to find than challah, but a loaf of French bread would also work), 6 eggs, some full-fat egg nog, pumpkin pie spice, rum and vanilla extracts (or actual spiced rum if that makes your heart go pitter patter). There’s already sugar in the egg nog, so don’t worry, I’m not being negligent.
Butter a 9×13″ baking dish. Set aside. Cut the bread into 1″ cubes and place in the prepared pan. In the jar of a blender or a medium mixing bowl, combine the egg nog, eggs, vanilla, rum/rum flavoring, and pumpkin pie spice. Blend or whisk until very well combined. Pour evenly over the bread cubes
and make sure all the cubes have contact with the liquid.
Cover and refrigerate overnight. When ready to bake, preheat oven to 350 F. To make the topping, you’ll need finely chopped pecans, orange zest, brown and white sugars, and butter. The orange isn’t overwhelming and it’s a nice, natural complement to the warm spices in egg nog.
In a small bowl, combine the topping ingredients and use your fingers to mix the ingredients well (this step can be done the night before, covered, and stored in the refrigerator if desired.) Uncover the bread mixture and sprinkle the topping over the bread. Bake for 45-55 minutes or until golden brown on top and set in the middle.
Allow to stand for 5-10 minutes before cutting into squares.
This can be served with whipped cream, maple syrup, or sprinkled with powdered sugar.
