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Eggnog Bread Pudding

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish or similar size with butter or cooking spray.
  2. In a large mixing bowl, whisk together eggnog, milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt.
  3. 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.
  4. Pour the melted butter over the bread mixture and stir gently to combine.
  5. Transfer the bread mixture to the prepared baking dish and spread evenly.
  6. 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).
  7. 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

Find it online: https://easy-tapas-recipes.com/eggnog-bread-pudding/