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    You Are Here: Home → Desserts

    Eggnog Bread Pudding

    December 6, 2022 by Ryan 2 Comments

    54 shares
    Jump to Recipe Print Recipe
    close-up of eggnog bread pudding on white plate with stars
    overhead shot of eggnog bread pudding in red baking pan with bowl of rum sauce
    ot of eggnog bread pudding in baking pan with bowl of rum sauce

    By soaking bread in eggnog instead of milk, this eggnog bread pudding makes for a great breakfast or dessert during the holidays.

    overhead shot of eggnog bread pudding in red baking pan with bowl of rum sauce

    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 eggnog bread pudding 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.

    Why This Recipe Works

    • 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.
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Ingredient Swaps
    • Step-by-Step Photos
    • FAQs
    • Equipment
    • Pro Tips/Recipe Notes
    • Similar Recipes
    • Eggnog Bread Pudding
    overhead shot of ingredients for eggnog bread pudding

    Ingredient Notes

    • French bread - you want some bread that is at least a day old so it doesn't get too soggy.
    • Eggnog - what soaks the bread and is the prominent flavor. I'm a fan of using homemade eggnog if possible.
    • Eggs - helps create that custard texture.
    • Light brown sugar - adds sweetness to the custard and the rum sauce.
    • Vanilla extract - enhances the flavor.
    • Spices - both cinnamon and nutmeg complement the eggnog flavor.
    • Unsalted butter - needed fat for the sauce.
    • Rum - eggnog and rum just go together flavor-wise. It adds a little kick to the sauce.

    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.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots of cubing bread, making custard and mixing bread with custard in pan

    Cube the bread into 1 inch pieces and spread into a 9x13 greased pan. In a large bowl, whisk together the custard ingredients.

    Pour over the bread, making sure everything is soaked. Cover and refrigerate for at least 3 hours, but preferably overnight.

    process shots of baking bread pudding and making rum sauce

    Bake the bread pudding at 350°F for 35-45 minutes or until it is golden brown. 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.

    FAQs

    What is Eggnog?

    Eggnog is essentially an ice cream base without freezing it. It comprises milk, cream, sugar, spices and yes eggs.

    What If I Don't Have Stale Bread?

    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.

    Do I Have to Soak the Bread Overnight?

    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.

    How Do I Know the Bread Pudding is Don/e

    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.

    How Long Will it Last?

    You can keep the eggnog bread pudding in an airtight container for 3-4 days in the fridge. You can also freeze for up to 3 months.

    How Do I Reheat?

    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.

    Equipment

    The equipment you use is important to how the eggnog bread pudding turns out. What is needed is the following:

    • Glass baking dish - you want a 9x13 size all of the ingredients.
    • Large bowl - used to whisk together the ingredients.
    • Saucepan - needed to make the rum sauce.

    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.
    close-up of eggnog bread pudding on white plate with stars

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    If you’ve tried this eggnog bread pudding or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    overhead shot of eggnog bread pudding in red baking pan with bowl of rum sauce
    Print Recipe
    5 from 2 votes

    Eggnog Bread Pudding

    By soaking bread in eggnog instead of milk, this eggnog bread pudding makes for a great breakfast or dessert during the holidays.
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Resting Time8 hours hrs
    Total Time8 hours hrs 45 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 283kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1serving | Calories: 283kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 58mg | Potassium: 143mg | Fiber: 0g | Sugar: 15g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Comments

    1. Misty says

      December 20, 2022 at 3:39 pm

      5 stars
      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

      Reply
      • Ryan says

        December 21, 2022 at 6:59 am

        Glad you enjoyed it!

        Reply

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    54 shares