For the Brioche Bread Pudding:
• 4 Brioche rolls, cubed
• 1 ½ cups eggnog
• 1 egg
• ½ cup whole milk
• 1 Tbsp. rum (or bourbon)
• ¼ tsp. ground nutmeg
• ½ cup cold heavy whipping cream
• 2 tsp. sugar
• ½ tsp. vanilla extract
• ¼ tsp. ground cinnamon
For the Glazed:
• 1 cup powdered sugar
• 1 to 2 tablespoons eggnog
•1 teaspoon spiced rum

① Preheat oven to 350˚F. Cut Brioche Rolls into 1’’ pieces and add to an 8-inch square baking dish.
② In a bowl, whisk together the eggnog, egg, milk, rum, and nutmeg. Pour mixture over bread and lightly push down to make sure the bread gets fully absorbed. Bake for about 25 minutes or until the custard has set and the top is golden brown.
③ In a medium-sized bowl add heavy cream, sugar, vanilla, and cinnamon. Using a hand mixer, whip on medium-high speed until medium peaks form.
④ In a small bowl using a fork, beat powdered sugar, eggnog, and rum to form a smooth, drippy glaze.
⑤ Drizzle glaze evenly over cooled bread; sprinkle with nutmeg. Allow glaze to set before slicing.