I burned the first batch. Not badly, just enough that the edges got too dark and I had to scrape them off before anyone saw. But here's the thing: even half-burned, my kids still ate it. That's how good this Eggnog Bread Pudding is.
The second time, I got it right. Golden on top, soft in the middle, with little pockets of custard that almost taste like melted ice cream. There's cinnamon and nutmeg doing their thing, and when you pour that warm eggnog sauce over it, honestly, it's hard not to eat it straight from the pan with a fork.
Why This Eggnog Bread Pudding Works
This isn't your average holiday dessert. It's the kind of recipe that makes people lean back in their chairs and sigh with contentment. The eggnog custard bakes right into the bread, getting all soft and golden at the edges while staying tender in the middle.
It's basically liquid velvet. You make it with more eggnog, a little sugar, and just enough butter to make it sing. If you're feeling fancy, a splash of spiced rum takes it over the top, but honestly, it's perfect either way.
Jump to:
- Why This Eggnog Bread Pudding Works
- Eggnog Bread Pudding Ingredients
- How to Make Eggnog Bread Pudding
- Smart Substitutions
- Serving Suggestions
- Equipment For Eggnog Bread Pudding
- Storage and Make-Ahead Tips
- Top Tip
- What You'll Love About This Eggnog Bread Pudding
- FAQ
- Why This Eggnog Bread Pudding Belongs on Your Table
- Related
- Pairing
- Eggnog Bread Pudding
Eggnog Bread Pudding Ingredients
See Recipe Card Below This Post For ingtedient Quantites
For the Bread Pudding:
- Eggnog
- Milk
- Sugar
- Eggs
- Vanilla extract
- Cinnamon
- Ground nutmeg
- Salt
- Cubed bread
For the Eggnog Sauce:
- Eggnog
- Sugar
- Cornstarch
- Egg
- Butter
- Spiced rum (optional)
The spiced eggnog bread pudding base is all about balance. You've got your dairy, your eggs for richness, and those warm spices that make everything taste like the holidays.
How to Make Eggnog Bread Pudding
1: Get Your Oven Ready Heat your oven to 350°F and give your baking dish a good coating of butter or cooking spray. A 9x13-inch pan works great, but an 8x11-inch dish is fine too. Just remember, the smaller dish means you'll need to add about five extra minutes to the baking time.
2: Mix the Custard Grab a large bowl and whisk together the eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Whisk it well so everything's combined and smooth. You want those spices evenly distributed so every bite tastes just right.
3: Add the Bread Toss your cubed bread into the bowl and gently fold everything together. Make sure each piece gets coated with that baked eggnog dessert mixture. Let it sit for a minute or two if you want the bread to really soak things up.
Pour the whole mixture into your prepared dish, spreading it out evenly. Don't worry if some pieces of bread poke up a little. That's how you get those lovely golden crispy edges.
4: Bake Until Golden Slide the dish into the oven and bake for 35 to 40 minutes. You're looking for a custard that's set around the edges with just a tiny wiggle in the center. That little jiggle means it's going to be perfectly creamy when you serve it, not dried out.
5: Make the Sauce While the pudding bakes, it's time for the eggnog custard sauce. Beat one egg in a medium bowl and set it aside. In a saucepan, whisk together the eggnog, sugar, and cornstarch.
Cook over medium heat, whisking constantly. You'll see it start to thicken as it comes to a gentle boil. This is where you need to pay attention.
6: Temper the Egg Here's the trick to silky sauce with no scrambled bits. Slowly pour about a third of the hot eggnog mixture into your beaten egg, whisking quickly the whole time. This warms up the egg gradually so it doesn't curdle.
Pour the egg mixture back into the saucepan with the rest of the eggnog. Keep whisking over low heat until it reaches a gentle boil again.
7: Finish and Serve Remove the pan from the heat and stir in the butter until it melts. If you're using rum, add it now. The sauce will be smooth and glossy, perfect for drizzling over warm Christmas bread pudding.
Serve generous spoonfuls of bread pudding with the sauce poured right over the top. It's best when everything's still warm and the sauce can seep into all the nooks and crannies.
Smart Substitutions
Don't have eggnog? You can make a quick substitute by mixing 2 cups of milk with ¼ teaspoon nutmeg, ¼ teaspoon cinnamon, and 2 tablespoons of sugar. It won't be quite the same, but it'll still be delicious.
If you want to skip the alcohol in the sauce, just leave it out. The sauce is wonderful on its own. You could also add a splash of vanilla extract for extra warmth.
For a dairy-free version, there are some good plant-based eggnogs out there. Just swap them in cup for cup. I haven't tried it myself yet, but I've heard it works surprisingly well.
Serving Suggestions
This Eggnog Bread Pudding is pretty perfect on its own, but here are some ways to make it even more special:
Serve it with a dollop of fresh whipped cream. The cool, fluffy cream against the warm pudding is heavenly. A dusting of cinnamon or nutmeg on top makes it look fancy too.
Coffee is your best friend here. A strong cup of dark roast balances out the sweetness beautifully. Hot chocolate works too if you're going all-in on the cozy vibes.
For a real showstopper, add a scoop of vanilla ice cream right on top while the pudding's still warm. It melts into the sauce and creates this incredible creamy situation that everyone will be talking about.
If you're serving this at a holiday dinner, pair it with my Easy Moist Spice Cake Recipe. The flavors complement each other so well, and people love having options.
Equipment For Eggnog Bread Pudding
- One 9x13-inch baking dish (or 8x11-inch)
- Large mixing bowl for the custard
- Medium bowl for tempering the egg
- A good whisk
- Saucepan for the sauce
That's it. Nothing complicated, nothing you don't already have tucked in your cabinets. If you want to check out other amazing holiday treats, try these Black Velvet Cupcakes for something chocolate and festive.
Storage and Make-Ahead Tips
This baked Eggnog Bread Pudding dessert keeps beautifully in the fridge for up to three days. Just cover it tightly with foil or plastic wrap. When you're ready to eat it again, warm individual portions in the microwave for about 30 seconds.
The sauce can be made ahead too. Store it in an airtight container in the fridge and gently reheat it on the stove, whisking as it warms up.
You can also assemble the whole Eggnog Bread Pudding the night before. Just don't bake it yet. Cover it and pop it in the fridge, then bring it to room temperature for about 20 minutes before baking the next day. You might need to add a few extra minutes to the bake time since it'll start cold.
Top Tip
Here's something I learned by accident: day-old bread actually works better than fresh. The drier texture soaks up more of the custard without getting mushy. So if you're planning to make this, buy your bread a day or two ahead and let it sit out on the counter.
Also, don't stress if your sauce looks thin at first. It thickens as it cools slightly. Just trust the process. By the time you're ready to serve, it'll be the perfect consistency to coat the back of a spoon.
What You'll Love About This Eggnog Bread Pudding
This holiday Eggnog Bread Pudding dessert comes together faster than you'd think. You whisk, you toss, you bake. That's it. The hardest part is waiting for it to come out of the oven.
It's cozy without being too heavy. It's sweet but not cloying. And it's one of those desserts that feels fancy enough for company but easy enough for a regular Tuesday night when you just need something warm and comforting.
Plus, you can use whatever bread you have on hand. Challah, brioche, French bread, even leftover dinner rolls work beautifully. The bread soaks up all that eggnog custard pudding and transforms into something magical.
FAQ
Can you make pudding with eggnog?
Yes, absolutely. Eggnog has eggs, milk, and cream already, so it's perfect for custard-based desserts like this Eggnog Bread Pudding with eggnog. The spices in eggnog add amazing flavor too. Just use it like you would milk or cream in any bread pudding recipe.
What was Princess Diana's favorite dessert?
Princess Diana's favorite dessert was bread and butter pudding, which is a classic British dessert similar to bread pudding. It's a lovely, comforting choice. This eggnog version has that same cozy feeling with a festive American twist.
Can I use eggnog instead of milk in instant pudding?
You can, and it makes instant Eggnog Bread Pudding taste so much richer. Just substitute eggnog for the milk called for on the package. Keep in mind it might set up a little softer because of the fat content, but the flavor will be incredible. Perfect for a quick eggnog dessert.
Can I turn eggnog into custard?
Definitely. Eggnog already contains eggs and cream, so you're halfway there. Just heat it gently with a bit of sugar and cornstarch (like we do in the sauce for this recipe), and you'll have a beautiful custard. Use it as a base for Eggnog Bread Pudding, pour it into ramekins for baked custard, or drizzle it over cake.
Why This Eggnog Bread Pudding Belongs on Your Table
There's something about holiday eggnog recipes that just feel right this time of year. Maybe it's the way the spices fill the house, or how everyone seems to relax a little when dessert comes out. This Eggnog Bread Pudding does both.
It's not fussy. It doesn't require special techniques or ingredients you can't pronounce. It's just good, honest comfort food that happens to taste like Christmas in a bowl.
Make it for your family. Make it for friends. Make it on a random Wednesday when you need something sweet to brighten up the week. And if you're looking for more holiday inspiration, don't miss these Snowball Cookies Recipe with just 5 ingredients!. They're another holiday favorite around here.
However you serve it, I hope this Eggnog Bread Pudding becomes part of your traditions too.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Eggnog Bread Pudding
Eggnog Bread Pudding
Equipment
- 1 9x13 inch baking dish An 8×11-inch dish may also be used; allow slightly longer baking time
- 1 Large mixing bowl Used for whisking together the eggnog custard base
- 1 Medium mixing bowl Needed for tempering the egg for the sauce
- 1 Whisk Essential for smooth custard and lump-free sauce
- 1 Saucepan Medium size works best for controlled heating of the sauce
Ingredients
- 2 cups eggnog full-fat well chilled
- ⅔ cup milk whole or 2% for richness
- ⅔ cup granulated sugar fine texture dissolves easily
- 5 large eggs room temperature for smooth mixing
- 2 ½ teaspoons vanilla extract pure for best flavor
- 1 ¼ teaspoons ground cinnamon freshly ground preferred
- ¾ teaspoon ground nutmeg warm holiday spice
- ⅓ teaspoon salt balances sweetness
- 12 ½ cups cubed bread day old sturdy loaf works best
Eggnog Sauce
- 2 cups eggnog same brand as pudding for consistency
- ⅓ cup granulated sugar adjust to taste
- 1 ¼ teaspoons cornstarch thickening agent
- 1 large egg room temperature for tempering
- 3 tablespoons butter unsalted cut into pieces
- ½ teaspoon vanilla extract non alcoholic flavor finish
Instructions
- Heat the oven to 350°F and generously grease a baking dish, then set it aside.
- In a large bowl, whisk the eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until fully blended.
- Gently fold the bread cubes into the custard mixture until evenly coated.
- Transfer the soaked bread mixture into the prepared baking dish, spreading it out so all pieces are saturated.
- Bake uncovered until the center is set but slightly soft, about 35-40 minutes.
- Crack the egg into a medium bowl, beat until smooth, and reserve nearby.
- In a saucepan, whisk together the eggnog, sugar, and cornstarch until no lumps remain.
- Place the saucepan over medium heat and cook while whisking continuously until the mixture begins to gently boil.
- Slowly drizzle about one-third of the hot mixture into the beaten egg, whisking constantly to temper it.
- Pour the egg mixture back into the saucepan and return to low heat, whisking until gently bubbling again.
- Remove from heat and stir in the butter and vanilla until smooth and glossy.
- Spoon the warm sauce over the bread pudding and serve immediately.
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