‘Tis the season for cozy dishes, and this eggnog bread pudding is pure holiday comfort.
It combines rich custard with soft cubes of bread and festive spices, so each warm bite carries the signature flavors of the season.
Finish it off with a velvety smooth rum-spiked eggnog sauce, and even Santa will want seconds.
Why You’ll Love This Eggnog Bread Pudding
Spiced Holiday Flavors: Made with eggnog, cinnamon, nutmeg, and a splash of rum, it’s the perfect festive treat.
Rich & Creamy Texture: The eggnog custard soaks into the bread, creating a soft, melt-in-your-mouth texture.
Easy to Make: While you do need to make it ahead, the steps are super straightforward.
Crowd-Pleaser: Ideal for holiday gatherings, it’s a brunch or dessert recipe everyone will love. Plus, you can prep it the day before, making the big morning easy peasy.
Ingredients
- Stale Bread: Use challah or brioche for the best taste, and be sure it’s stale for the best texture. If it’s not stale, it won’t soak up the custard properly.
- Eggnog: A creamy, spiced holiday beverage that adds richness and seasonal flavor to the pudding and sauce.
- Eggs: Bind the custard together, giving the bread pudding its structure and creamy consistency. You’ll also add a yolk into the sauce to help it thicken.
- Granulated Sugar: Sweetens the bread pudding and eggnog sauce, balancing out the spices and richness.
- Vanilla Extract: Enhances the overall flavor with a warm, sweet aroma that complements the eggnog and spices.
- Ground Nutmeg & Cinnamon: Classic holiday spices that infuse warmth and depth into the pudding, enhancing its festive flavor.
- Salt: A small amount sharpens the sweetness and balances the flavors.
- Golden Raisins (Optional): Add a pop of sweetness and chewy texture.
- Powdered Sugar: Dust it on the baked pudding for sweetness and an elegant finish.
- Eggnog Sauce: A rich, creamy mix of eggnog, sugar, cornstarch, egg yolk, butter, and spiced rum.
How to Make Eggnog Bread Pudding
Warm, cozy, and perfect for the holiday season, this eggnog bread pudding is a labor of love.
And it’s worth every second!
1. CUT the bread into 1-inch cubes and spread them in a single layer on a baking sheet. Leave to dry overnight.
2. WHISK the eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
3. SPREAD the bread cubes and raisins in a 9×13-inch baking dish. Pour the eggnog mixture over the bread, pressing down gently to help it soak.
4. COVER the dish and refrigerate for at least 2 hours, preferably overnight.
5. REMOVE the dish from the fridge and let it warm slightly for 20 minutes. Preheat the oven to 350°F.
6. BAKE for 35-45 minutes, until the top is golden and the center is set but slightly wobbly.
7. HEAT the eggnog, sugar, and cornstarch in a medium saucepan until it begins to simmer.
8. TEMPER the egg yolk with the hot eggnog, whisking constantly. Pour the egg mixture into the pot and cook the custard until slightly thickened. Stir in the butter and spiced rum. Set aside.
9. COOL the bread pudding for 15 minutes, dust with powdered sugar, cut into squares, and serve warm with the warm sauce. Enjoy!
Tips For the Best Eggnog Bread Pudding
Perfect for holiday brunches or as an elegant finale to your winter gatherings, this dish will make your kitchen smell like a holiday dream.
My top tip is to prep it the day before and let it sit in the fridge overnight. This will give you the best custardy texture.
Other than that, I have just a few more tips:
- Use day-old bread. It’s vital that the bread is stale. If you use fresh, it won’t soak up the custard and will simply turn to mush.
- Balance the spices. Adjust the cinnamon and nutmeg to taste, but don’t overdo it—eggnog has a rich flavor. A little goes a long way.
- Strain the custard. After whisking, pass it through a fine mesh sieve to remove any bits of egg that might scramble.
- Eggnog sauce consistency. Cook the sauce until it coats the back of a spoon. If it thickens too much, whisk in more eggnog or milk to adjust.
- Bread options. Buttery breads are the best, but croissants are a nice choice, too. Don’t use sourdough, as it will give the dish an odd aftertaste. And don’t use pre-sliced bread, as it’s too thin.
- Topping ideas. Dust with powdered sugar or serve with whipped cream, caramel sauce, or chopped nuts, such as pecans.
How to Store
Fair warning: this isn’t your average bread pudding.
It’s decadent, it’s sophisticated, and it’s definitely going to be the talk of your holiday table.
And yes, it stores really well!
To Store: Wrap the cooled bread pudding in plastic wrap and refrigerate for 3-4 days. Transfer the eggnog sauce to a separate container.
To Freeze: Wrap the cooled bread pudding in plastic wrap and aluminum foil. Then, freeze it for 1-2 months (do not freeze the sauce). Thaw overnight in the fridge before reheating.
To Reheat: Warm individual portions in the microwave for 30-45 seconds. Or heat the entire dish covered with foil at 325°Fahrenheit for 15-20 minutes. Warm the sauce separately in the microwave in 15-second intervals, stirring between each.
More Dreamy Bread Pudding Recipes to Try
Pumpkin Bread Pudding
Apple Pie Bread Pudding
Croissant Bread Pudding
Banana Bread Pudding
Eggnog Bread Pudding
12
servings20
minutes50
minutes375
kcalWarm, cozy, and perfect for the holiday season, this eggnog bread pudding combines rich custard with soft cubes of bread and festive spices.
Ingredients
- For the Pudding
1 (1 pound) loaf stale challah or brioche bread (about 10 cups)
3 cups eggnog
4 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup golden raisins, optional
powdered sugar for dusting
- For the Eggnog Sauce
1 1/2 cups eggnog
1/4 cup granulated sugar
1 teaspoon cornstarch
1 egg yolk
2 tablespoons butter
2 tablespoons spiced rum, optional
Instructions
- Make the Pudding: Cut the bread into 1-inch cubes and spread in a single layer on a baking sheet. Leave to dry overnight.
- In a large mixing bowl, whisk the eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
- Lightly grease a 9×13-inch baking dish with butter. Add the bread cubes and raisins, spreading them evenly. Pour the eggnog mixture over the top, pressing the bread down gently to help it soak up the custard.
- Cover the dish and refrigerate for at least two hours, preferably overnight.
- When ready to bake, remove the dish from the fridge and let it warm slightly for about 20 minutes. Then, preheat the oven to 350°F.
- Bake for 35-45 minutes, until the top is golden, and the center is set but still slightly wobbly. If the top begins to brown too quickly, cover it loosely with foil.
- Make the Sauce: While the bread pudding bakes, warm the eggnog, sugar, and cornstarch in a medium saucepan over medium heat. Stir frequently until it begins to bubble near the edges.
- Lightly beat the egg yolk in a bowl, then drizzle some of the hot eggnog over the top, whisking constantly so it doesn’t scramble. Stream in about half of the liquid to temper the egg, then pour the hot egg mixture back into the saucepan.
- Continue cooking over low heat, stirring constantly, until slightly thickened. Stir in the butter and spiced rum. Set aside.
- Allow the bread pudding to cool for at least 15 minutes. Lightly dust the top with powdered sugar, cut into squares, and serve warm with the warm sauce. Enjoy!
Notes
- Use day-old bread. Slightly stale bread works best as it absorbs the custard without becoming mushy.
- Cook the sauce only until it coats the back of a spoon. If it thickens too much, whisk in a splash of eggnog or milk to adjust.
- Assemble the pudding the night before and refrigerate. Allow it to sit at room temperature for 20 minutes before baking.