Why You’ll Love This Recipe
Eggnog Bread Pudding is a rich and indulgent dessert that blends the festive flavors of eggnog with the comforting texture of bread pudding. Perfect for holiday gatherings or cozy winter nights, this dish offers the creamy, spiced notes of eggnog in every bite, with a warm, golden crust and a soft, custardy interior. It’s an easy yet impressive way to enjoy the flavors of the season.
ingredients
unsweetened bread (preferably day-old or slightly stale)
eggnog
whole milk
eggs
granulated sugar
vanilla extract
ground cinnamon
ground nutmeg
salt
unsalted butter
directions
Preheat your oven to 350°F (175°C) and grease a baking dish with butter.
Cut the bread into cubes and arrange them evenly in the prepared baking dish.
In a mixing bowl, whisk together the eggnog, whole milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Pour the egg mixture over the bread cubes, making sure the bread is soaked through. If necessary, gently press the bread down with a spoon to ensure it absorbs the liquid.
Dot the top with small pieces of butter.
Bake for 45-50 minutes, or until the top is golden and the pudding is set (a knife inserted into the center should come out clean).
Allow the bread pudding to cool slightly before serving.
Servings and timing
This recipe yields approximately 8 servings.
Preparation time: 15 minutes
Baking time: 45-50 minutes
Total time: 1 hour
Variations
Use a mix of different breads, such as challah or brioche, for added flavor and texture.
Add raisins or chopped nuts like pecans for extra richness and crunch.
For a boozy twist, add a splash of rum or bourbon to the eggnog mixture.
Top the bread pudding with whipped cream or a dusting of powdered sugar before serving.
storage/reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or in the oven at 350°F (175°C) for about 10 minutes, until warmed through.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the bread pudding the night before, cover it with plastic wrap, and bake it the next day.
Can I use non-dairy eggnog?
Yes, feel free to use a non-dairy eggnog alternative if you prefer a dairy-free version.
What if I don’t have day-old bread?
Fresh bread works too, but day-old or slightly stale bread will absorb the custard mixture better and give the pudding a more satisfying texture.
Can I freeze the bread pudding?
Yes, you can freeze the bread pudding for up to 2 months. Thaw it overnight in the fridge and reheat before serving.
Can I use a slow cooker?
Yes, you can make this bread pudding in a slow cooker on low for about 3-4 hours or on high for 2 hours, until set.
Conclusion
Eggnog Bread Pudding is a warm and comforting dessert that captures the essence of the holiday season in every bite. Its rich, spiced flavor and creamy texture make it the perfect way to enjoy eggnog in a new, delicious form. Whether you’re hosting a holiday gathering or simply craving a cozy treat, this recipe is sure to please.
PrintEggnog Bread Pudding
A rich, custardy bread pudding made with eggnog, perfect for the holiday season. It’s spiced with cinnamon and nutmeg, making it a comforting, festive dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups cubed day-old bread (such as brioche or challah)
- 2 cups eggnog
- 1/2 cup whole milk
- 4 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar size with butter or cooking spray.
- In a large mixing bowl, whisk together eggnog, milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Fold in the cubed bread, ensuring that each piece is soaked in the eggnog mixture. Let the mixture sit for 10 minutes, allowing the bread to absorb the liquid.
- Pour the melted butter over the bread mixture and stir gently to combine.
- Transfer the bread mixture to the prepared baking dish and spread evenly.
- Bake for 40–45 minutes, until the top is golden brown and the center is set (a knife inserted into the center should come out clean).
- Let the bread pudding cool slightly before serving. Dust with powdered sugar if desired. Serve warm with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Notes
- For an extra touch, add a handful of raisins or chopped pecans to the bread mixture before baking.
- Make sure to use day-old bread for better texture and absorption of the eggnog mixture.
- This bread pudding can be made a day ahead. Simply cover and refrigerate, then bake before serving.
- If you prefer a stronger eggnog flavor, you can use spiced rum or bourbon in the custard mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg