Prep the bread: Cube the bread into bite-sized pieces and let it dry slightly (stale bread works best).
Mix custard: In a large bowl, whisk together the eggnog, milk, eggs, sugar, vanilla, cinnamon, nutmeg, and rum (if using).
Assemble: Butter a baking dish. Layer bread cubes, sprinkling raisins throughout if desired. Pour custard mixture evenly over the bread, gently pressing down so it soaks up.
Rest: Let sit for 20–30 minutes so the bread absorbs the custard.
Bake: Place in a preheated oven at 350°F (175°C) for 45–55 minutes, or until golden brown and set in the center.
Serve: Warm, dusted with powdered sugar, or with a drizzle of vanilla sauce, caramel, or even a spoon of whipped cream.
✨ Hungarian Twist: You can add a layer of lightly whipped egg whites with sugar on top (like máglyarakás) for a fluffy meringue finish, then bake until golden.
Would you like me to also give you a Hungarian vanilla custard sauce (madártej) recipe to drizzle on top of this bread pudding? That would make it even more authentic.
