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Eggnog Bread Pudding with whipped cream and warm vanilla sauce on a white plate.

Eggnog Bread Pudding

5 from 1 vote
A comforting holiday dessert baked Eggnog Bread Pudding in creamy eggnog and finished with a silky sauce that brings instant winter warmth.
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Prep Time 20 minutes
Cook Time 40 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Dessert, Holiday Treats
Cuisine: American, Seasonal
Calories: 395
Ingredients Equipment Method Notes

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

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

Method
 

  1. Heat the oven to 350°F and generously grease a baking dish, then set it aside.
  2. In a large bowl, whisk the eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until fully blended.
  3. Gently fold the bread cubes into the custard mixture until evenly coated.
  4. Transfer the soaked bread mixture into the prepared baking dish, spreading it out so all pieces are saturated.
  5. Bake uncovered until the center is set but slightly soft, about 35–40 minutes.
  6. Crack the egg into a medium bowl, beat until smooth, and reserve nearby.
  7. In a saucepan, whisk together the eggnog, sugar, and cornstarch until no lumps remain.
  8. Place the saucepan over medium heat and cook while whisking continuously until the mixture begins to gently boil.
  9. Slowly drizzle about one-third of the hot mixture into the beaten egg, whisking constantly to temper it.
  10. Pour the egg mixture back into the saucepan and return to low heat, whisking until gently bubbling again.
  11. Remove from heat and stir in the butter and vanilla until smooth and glossy.
  12. Spoon the warm sauce over the bread pudding and serve immediately.

Notes

This pudding perfumes the kitchen with holiday spices as it bakes and feels especially comforting served warm. It’s a dessert that invites slow evenings, shared stories, and second helpings.