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This holiday bread pudding is quick to put together, and it works equally well as a decadent breakfast dish or festive dessert.
Heat oven to 325°F.
Toss the brioche with the melted butter in a work bowl. Combine the granulated sugar with ¼ teaspoon of cinnamon. Sprinkle the sugar mixture over the bread and toss to coat.
Lay brioche on a lined baking sheet and toast in the oven until golden brown, then let bread cool to room temperature.
In a work bowl, combine the eggs and eggnog. Add the toasted bread and toss to coat. Let sit for about 20 minutes to allow the bread to absorb the custard, then toss once more and transfer to a 6x9-inch baking dish. Gently press the bread into the dish to create an even surface and so the custard is approximately at the same level as the top of the bread.
Bake uncovered for 30–40 minutes, or until a thermometer inserted into the middle reads 165°F.
After the bread pudding is baked, combine the powdered sugar and ¼ teaspoon cinnamon and sprinkle on top of the hot bread pudding. Drizzle with caramel sauce and serve warm.