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Eggnog Bread Pudding

A close-up of a spoonful of eggnog bread pudding, showing its soft, creamy texture.
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Stale bread is baked in a creamy, spiced eggnog custard and served with a warm, rich eggnog sauce.

Ingredients

Scale

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

Find it online: https://recipesbysofia.com/egg-nog-bread-pudding/