Eggnog Bread Pudding

This eggnog bread pudding transforms simple ingredients into a warm and comforting holiday dessert. Cubes of day-old bread are soaked in a spiced eggnog custard, then baked until soft on the inside and slightly crisp on top. A smooth, homemade eggnog sauce finishes the dish.

The recipe comes together in about an hour, with most of that time being hands-off baking. It’s a wonderful way to use up leftover bread and bring some festive flavor to your table.

Ingredients You Need

• Bread: A sturdy, enriched bread like challah or brioche works well, but a simple white sandwich bread is also fine. The key is that it should be stale.
• Eggnog: Use your favorite store-bought full-fat eggnog for a rich flavor and creamy texture.
• Spiced Rum: This adds a traditional warmth to the sauce. You can omit it or use 1 teaspoon of rum extract for a non-alcoholic version.
• Nutmeg: Freshly grated nutmeg has a more potent and aromatic flavor than pre-ground, but either will work in this recipe.

Exact amounts are in the recipe card below.

How to Make It

Prepare the Custard and Soak the Bread: First, preheat your oven and grease a baking dish. Place your cubed bread in the dish. In a separate bowl, whisk together the eggnog, milk, sugar, eggs, and spices to create the custard. Pour this mixture over the bread and let it soak for about 15 minutes.

Bake the Pudding: Once the bread has absorbed the custard, transfer the dish to the preheated oven. Bake until the pudding is golden brown and the center is firm. You can check for doneness by inserting a knife near the center; it should come out clean.

Make the Warm Eggnog Sauce: While the pudding bakes, you can make the sauce. Heat eggnog, sugar, and cornstarch in a saucepan. To ensure a smooth sauce, you will temper an egg by slowly whisking some of the hot liquid into it before returning it to the pan. Cook until thickened, then stir in butter and optional rum.

Baking Tips

• Food Safety: For dishes containing eggs, it’s important to ensure they are cooked through. The center of the bread pudding should register at least 160°F (71°C) on an instant-read thermometer.
• Bread Choice: Stale, dry bread works best because it absorbs the custard without becoming mushy. Brioche, challah, or French bread are all good options.
• Make-Ahead: You can assemble the pudding (steps 1-3) up to a day in advance. Cover and refrigerate, then add 5-10 minutes to the baking time.

Serving Ideas

This bread pudding is best served warm, fresh from the oven, with the warm eggnog sauce generously poured over each slice. A light dusting of extra nutmeg on top is a nice touch.

Storing and Freezing

Store leftover bread pudding covered in the refrigerator for up to 3 days. It does not freeze well. Reheat individual portions in the microwave until warm.

FAQ

Eggnog Bread Pudding

Print Recipe

Stale bread is baked in a creamy, spiced eggnog custard and served with a warm, rich eggnog sauce.

• Author: Sofia
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: One 9x13 inch pudding 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Bread Pudding

• 1 pound (450g) day-old bread, cut into 1-inch cubes (about 10–12 cups)
• 1 1/2 cups (360ml) eggnog
• 1/2 cup (120ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt

For the Eggnog Sauce

• 1 1/2 cups (360ml) eggnog
• 1/4 cup (50g) granulated sugar
• 1 teaspoon cornstarch
• 1 large egg
• 2 tablespoons (28g) unsalted butter, cubed
• 2 tablespoons (30ml) spiced rum (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish. Spread the cubed bread evenly in the dish.
2. In a large bowl, whisk together 1 1/2 cups eggnog, the milk, 1/2 cup sugar, 4 eggs, vanilla, cinnamon, nutmeg, and salt until smooth.
3. Pour the custard mixture evenly over the bread cubes. Gently press the bread down to help it soak up the liquid. Let it stand for 15 minutes.
4. Bake for 35 to 40 minutes, or until the pudding is golden and the center is set. A knife inserted near the middle should come out clean, and the internal temperature should reach 160°F (71°C).
5. While the pudding bakes, prepare the sauce. In a small bowl, lightly beat the remaining egg and set it aside.
6. In a medium saucepan, whisk together 1 1/2 cups eggnog, 1/4 cup sugar, and the cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens and just begins to bubble.
7. Remove the saucepan from the heat. Very slowly, pour about half a cup of the hot liquid into the beaten egg while whisking the egg constantly. This tempering step prevents the egg from scrambling.
8. Pour the tempered egg mixture back into the saucepan. Return to low heat and cook, whisking without stopping, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
9. Remove from the heat. Stir in the butter and optional spiced rum until the butter has melted completely. Serve the bread pudding warm, with the sauce poured over each serving.

Notes

• Food Safety: For dishes containing eggs, it’s important to ensure they are cooked through. The center of the bread pudding should register at least 160°F (71°C) on an instant-read thermometer.
• Bread Choice: Stale, dry bread works best because it absorbs the custard without becoming mushy. Brioche, challah, or French bread are all good options.
• Make-Ahead: You can assemble the pudding (steps 1-3) up to a day in advance. Cover and refrigerate, then add 5-10 minutes to the baking time.

Keywords: egg nog bread pudding, bread pudding, eggnog, holiday dessert, winter baking