Indulge in the rich, festive flavors of eggnog bread pudding, a perfect dessert for the holiday season. This decadent treat combines bread cubes with creamy eggnog custard, warm spices and a touch of nutmeg. Baked to golden perfection, it’s ideal for family gatherings or cozy nights at home. Serve with a drizzle of rum sauce or a dollop of whipped cream for an extra-special finish.
I'm a big fan of recipes that can be used for breakfast or dessert - from brioche cinnamon rolls to eggnog donuts to raspberry and white chocolate scones.
And this bread pudding loaded with eggnog is the latest and greatest. I mean who doesn't like bread served warm in a custard? Add on top of that you use ready made "custard" with eggnog instead of milk.
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Why You Will Love This Recipe
- Easy - you'll be surprised how easy this bread pudding is to make. Just cut up some bread, whip up the custard and let it soak before baking.
- Flavorful - if you like eggnog, it is hard to go wrong with this. It makes a sweet custard with warm spice notes.
- Make-ahead - the beauty of this bread pudding is you can prep the day before, then through in the oven the morning or night you are ready to eat.
Ingredient Notes
- French bread - A day-old loaf absorbs the custard well, creating a rich, creamy texture while still holding its shape during baking.
- Eggnog - Acts as the custard base, infusing the bread with festive flavors of sweet cream and nutmeg. Also Infuses the sauce with an eggnog flavor. I'm a fan of using homemade eggnog if possible.
- Eggs - Bind the ingredients together and provide structure to the pudding.
- Light brown sugar - Adds a caramel-like sweetness and depth of flavor to the custard and the rum sauce.
- Vanilla extract - enhances the flavor.
- Spices - Classic holiday spices that complement the eggnog, adding warmth and complexity.
- Unsalted butter - Adds richness to the rum sauce and helps create a creamy, velvety consistency.
- Rum - Brings depth and warmth to the sauce, enhancing the overall holiday flavor profile. Adjust for intensity based on preference.
Ingredient Swaps
Like and recipe, you can mix up some of the ingredients. Some variations include:
- While I'm a fan of a loaf of French bread, you can also use sourdough, challah or Italian bread.
- Light brown sugar works great for the added sweetness, but dark brown or even granulated sugar are good substitutes.
- If you don't have or like rum, you can also use brandy or whiskey for the sauce. Or just omit it all together.
How to Make Eggnog Bread Pudding
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: In a large bowl, whisk together the custard ingredients.
Step 2: Pour over the bread in a prepared dish, making sure everything is soaked. Cover and refrigerate for at least 3 hours, but preferably overnight.
Step 3: Bake the bread pudding at 350°F for 35-45 minutes or until it is golden brown.
Step 4: Make the sauce by melting the sugar, eggnog and butter together until the sugar is dissolved. Remove from head and add the rum. Pour over each slice of bread pudding.
Eggnog Replacement
If you prefer a non-eggnog version or simply don't have eggnog, you can substitute with whole milk or a mix of milk and cream, adding extra vanilla and nutmeg for flavor.
Recipe FAQs
Eggnog is essentially an ice cream base without freezing it. It comprises milk, cream, sugar, spices and yes eggs.
If you don't have time to let your bread sit out for a day or two so it hardens a little you can speed up the process by cubing the bread and then throwing on a pan in a 350°F oven for about 10 minutes until it firms up.
I actually pretty much do this every single time as I buy the bread the day I want to make it.
It isn't required but the longer it soaks the better. Soak for at least 3 hours so it can really take on the flavor.
The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. The liquid should also be set.
You can keep the bread pudding in an airtight container for 3-4 days in the fridge. You can also freeze for up to 3 months.
For best results, cover your bread pudding with aluminum foil and warm it in a 350°F oven for 10 minutes. You can also microwave.
Pro Tips/Recipe Notes
- Make sure your bread is stale and a little crunchy or you will have a soggy bread pudding.
- You can reduce the sugar by ¼ cup if you want. I've made it with less and haven't noticed a difference.
- You can half this recipe in an 8 or 9-inch baking pan. However the bake time will be shorter, around 25-30 minutes.
- If you want some added crunch, add ½ cup of pecans or walnuts.
- Swap the rum in the sauce for additional vanilla extract or eggnog for a family-friendly version.
Eggnog Bread Pudding
Ingredients
Bread Pudding
- 1 (14-16 oz) loaf french bread (day old)
- 4 cups eggnog
- 3 large eggs
- ¾ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Rum Sauce
- ½ cup light brown sugar, packed
- ¼ cup unsalted butter
- ¼ cup eggnog
- 1 tablespoon dark rum
Instructions
- Grease a 9x13 inch pan or something similar with nonstick spray. Cube the bread into 1 inch pieces and spread over 9x13 pan. It is important that bread is slightly old or otherwise it will be too soggy. Set aside.
- Whisk eggnog, eggs, brown sugar, vanilla and spices in large bowl until no lumps remain. Pour over the bread and cover tightly with plastic wrap. Refrigerate for at least 3 hours, but overnight is best.
- Preheat oven to 350°F and remove pan from refrigerator. Bake for 35-45 minutes or until golden brown on top.
- Make the sauce by melting the sugar, eggnog and butter in a saucepan over medium heat. Do not bring to a bowl. Once dissolved, add the rum. Pour over each slice of bread pudding before serving.
Notes
- Make sure your bread is stale and a little crunchy or you will have a soggy bread pudding.
- You can reduce the sugar by ¼ cup if you want. I've made it with less and haven't noticed a difference.
- You can half this recipe in an 8 or 9-inch baking pan. However the bake time will be shorter, around 25-30 minutes.
- If you want some added crunch, add ½ cup of pecans or walnuts.
- Swap the rum in the sauce for additional vanilla extract or eggnog for a family-friendly version.
Misty says
I made this with a Hawaii sweet bread and soaked for two days. Dark brown sugar and i used spiced rum. Turned out amazing. Served with butter pecan ice cream. The sauce was like a carmel consistency. Wish I could upload a pic!! Thank you for sharing this recipe
Ryan says
Glad you enjoyed it!