This Eggnog Bread Pudding is a rich and creamy holiday dessert made with cubes of bread soaked in spiced eggnog and baked until golden. Topped with powdered sugar and whipped cream, itโs the perfect festive treat for Christmas gatherings.
Eggnog Bread Pudding is a warm, comforting dessert perfect for the holiday season. Soft bread is soaked in rich, spiced eggnog, creating a flavorful base that bakes to golden perfection.
This festive dish is easy to make and can be served as a dessert or a special breakfast treat. Top it with whipped cream, or a dusting of powdered sugar for a festive Christmas morning breakfast. If you have leftover eggnog, try Eggnog Cake and Eggnog Pie.
Table of contents
Why We Love This
- Festive flavor. The spiced eggnog gives this bread pudding a holiday twist that feels indulgent and seasonal.
- Comforting texture. Soft, custardy bread baked to golden perfection makes every bite cozy and satisfying.
- Easy to make. With simple ingredients and minimal prep, itโs a hassle-free holiday dessert.
- Versatile serving. Delicious warm for dessert, at brunch, or topped with glaze, whipped cream, or powdered sugar.
- Crowd-pleaser. Its rich, creamy flavor appeals to both kids and adults, making it perfect for gatherings.
Ingredients
- Cubed bread. Use brioche, sourdough, or French bread for a tender, custardy texture.
- Eggnog. Adds rich, spiced flavor and forms the base of the custard.
- Eggs. Large eggs help set the custard and give the pudding structure.
- Vanilla extract. Enhances the sweet, creamy flavor of the eggnog.
- Granulated sugar. Sweetens the custard for a perfectly balanced dessert.
- Ground cinnamon. Adds warmth and a festive holiday spice.
- Ground nutmeg. Provides subtle spiced depth that complements the eggnog.
- Salt. Balances the sweetness and enhances the flavors.
- Unsalted butter. Melted butter adds richness and keeps the pudding moist.
- Powdered sugar (optional). Dust over the top before serving for an elegant finishing touch.
Find the complete instructions in the recipe card at the bottom.
Variations
- Raisin or Dried Fruit. Add ยฝ cup of raisins, dried cranberries, or chopped dried apricots for extra texture and sweetness.
- Nutty Twist. Fold in ยฝ cup chopped pecans, walnuts, or almonds for crunch.
- Chocolate Loverโs. Stir in ยฝ cup chocolate chips or chunks for a rich, decadent treat.
- Spiced Up. Increase the cinnamon and nutmeg or add a pinch of ground cloves or ginger for a more festive spice profile.
- Caramel or Maple Drizzle. Top the baked pudding with caramel sauce, maple syrup, or a simple vanilla glaze for extra indulgence.
- Mini Puddings. Bake in individual ramekins for single servings, perfect for parties or gifting.
Step By Step Instructions
- Step 1. Preheat your oven to 350ยฐF and lightly grease a 2-quart casserole dish.
Step 2. Go ahead and cut the bread into 1-inch cubes. Once cubed, place 7โ8 cups of cubes into the prepared dish. Set aside.
Step 3. Use a large bowl and stir together the eggs, eggnog, vanilla extract, sugar, cinnamon, nutmeg and salt until combined.
Step 4. Then carefully pour the eggnog mixture evenly over the cubed bread. Use a spatula or spoon to gently press the bread down so it absorbs the egg mixture. Allow to sit for 5 minutes if using soft, fresh bread. Soak for 10โ15 minutes if using day-old or slightly dry bread.
Step 5. Next, drizzle the melted butter over the top of the soaked bread mixture.
Step 6. The bread pudding needs to bake uncovered for 50โ55 minutes in a preheated oven. The custard should be set and the top golden brown.
Step 7. Let the bread pudding cool for about 15 minutes before serving. Sprinkle with powdered sugar, or serve warm with whipped cream, scoop of Vanilla Ice Cream or caramel sauce.
Storage
- Refrigerator: Store in an airtight container for up to 4โ5 days. Reheat individual servings in the microwave or warm the whole dish in the oven before serving.
- Freezer: Wrap tightly in plastic wrap and then aluminum foil for freezing up to 2 months. Thaw overnight in the refrigerator before reheating.
- Serving Tip: Reheat gently to maintain the custardy texture and top with a dusting of powdered sugar for a fresh presentation.
Pro Tips
- Use day-old or slightly stale bread. It absorbs the custard better, giving a richer, more custardy texture.
- Full-fat eggnog is best. This makes the pudding richer and more flavorful.
- Donโt overbake. The center should remain slightly jiggly when removed; it will set as it cools.
- Adjust spices to taste. Cinnamon and nutmeg can be increased or decreased depending on your preference.
- Add mix-ins carefully. Raisins, nuts, or chocolate chips can add texture and flavor but donโt overload the pudding.
- Let it rest before slicing. Allowing the pudding to cool for 10โ15 minutes helps it hold its shape when serving.
Try More Easy Bread Pudding Recipes
Give this yummy Eggnog Bread Pudding a try. Please leave a comment and star review once you make it.
Eggnog Bread Pudding
Ingredients
- 7 cups cubed bread 7-8 cups Brioche, Sourdough, or French bread
- 1ยฝ cups eggnog
- 3 large eggs
- 1 teaspoon vanilla extract
- ยฝ cup granulated sugar
- 1 teaspoon ground cinnamon
- ยผ teaspoon ground nutmeg
- ยผ teaspoon salt
- 6 tablespoons unsalted butter melted
- Powdered sugar optional, for dusting
Instructions
- Preheat your oven to 350ยฐF and lightly grease a 2-quart casserole dish.
- Cut the bread into 1-inch cubes and place 7โ8 cups of cubes into the prepared dish. Set aside.
- In a medium bowl, whisk together the eggs, eggnog, vanilla extract, sugar, cinnamon, nutmeg and salt until smooth and well combined.
- Pour the custard evenly over the cubed bread. Gently press the bread down with the back of a spoon or spatula so it absorbs the mixture.
- Let sit for 5 minutes if using soft, fresh bread.
- Soak for 10โ15 minutes if using day-old or slightly dry bread.
- Drizzle the melted butter evenly over the top of the soaked bread mixture.
- Bake uncovered for 50โ55 minutes, or until the custard is set and the top is golden brown.
- Allow the bread pudding to cool for about 15 minutes before serving. Dust with powdered sugar, or serve warm with whipped cream, ice cream or caramel sauce. Enjoy!
