Eggnog Bread Pudding

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Prep Time25

Cook Time50

Let Cool:15

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: Eggnog Bread Pudding

Servings:

Calories: 344kcal

Author: Carrie Barnard

Ingredients

7 cups cubed bread 7-8 cups Brioche, Sourdough, or French bread
1½ cups eggnog
3 large eggs
1 teaspoon vanilla extract
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
6 tablespoons unsalted butter melted
Powdered sugar optional, for dusting

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Instructions

Preheat your oven to 350°F and lightly grease a 2-quart casserole dish.
Cut the bread into 1-inch cubes and place 7–8 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 10–15 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 50–55 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!

Notes

I prefer using stale or day old bread for this recipe as it absorbs the custard mixture better but fresh bread works great too.

Make sure to use full fat eggnog for the best flavor in this recipe.

Make sure that the bread pudding does not get overcooked, the center will still be slightly jiggly when it’s removed from the oven.

Refrigerate any leftovers in an airtight container for up to 5 days. You can easily reheat the leftovers in the oven or microwave and add a splash of milk or cream to the leftovers to keep them moist when reheating.

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