Dice the vanilla brioche loaf and the extra slices into bite-sized pieces. For an enhanced texture, let them air-dry overnight.

In a pot, combine the butter, eggnog, both sugars, vanilla, and the trio of spices (allspice, nutmeg, cinnamon). As it heats, savor the inviting aroma wafting from the pot.

Elevate the heat to medium-high until the blend starts bubbling. Then, tone it down, letting it simmer for about 5 minutes, stirring occasionally. Set aside to cool.

Once cooled, whisk in the eggs one by one, ensuring each is fully incorporated before adding the next.

In a generously greased baking dish, spread out the brioche cubes. Drench them with the eggnog concoction, pressing gently to make sure the bread imbibes the mixture.

Let this ensemble chill in the fridge for a few hours (3–4 hours is optimal).

Bake in a 375°F oven for a good 40 minutes. Once baked, let it rest for 10–15 minutes. A dusting of powdered sugar before serving is the cherry on top!

In a pan, swirl together the brown sugar, butter, and a pinch of salt.

Crank up the heat until it boils, then simmer at medium heat for about 3-4 minutes.

Let it sit for 5 minutes to cool slightly before stirring in the brandy-laden eggnog.

Pour the sauce over the bread pudding.

Serve & enjoy!