Brown Butter Cranberry Eggnog Bread Pudding

This rich bread pudding epitomizes holiday cheer, and is inspired by an English steamed pudding my mother-in-law makes every year at Christmastime. Organic Valley Eggnog provides the subtly spiced notes that come together with nutty brown butter and some eggs for the sweet custard base that soaks into cubes of fluffy brioche bread. Layer in a baking dish with a tart, jammy burst cranberries and toasted pecans for the perfect depth of flavor that isn’t overly sweet. You’ll notice the recipe calls for salted butter as another way to cut through the sweetness of this dish. You can use unsalted butter if that’s what you have on hand, just add ½ teaspoon kosher salt to the eggnog custard mixture and another ½ teaspoon to the eggnog sauce. Top slabs of bread pudding with a few spoonfuls of the silky eggnog sauce that can be spiked with dark rum (or vanilla extract), if desired.