Name: Eggnog Bread Pudding Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups buttermilk pancake mix; 1 lb breakfast sausage (bulk or links); 4 large eggs; 1 cup whole milk; 1/2 cup pure maple syrup; 2 tbsp butter (for greasing)

If you’re craving a cozy, festive dessert or a special brunch treat, this Eggnog Bread Pudding Recipe is exactly what you need. It’s the kind of dish that feels like a warm hug during chilly holiday mornings or an indulgent finale to your winter dinners. Creamy, spiced eggnog-soaked bread bakes up golden and tender, filling your kitchen with that heavenly, nutmeg-scented aroma you’ll instantly recognize and love.

Eggnog Bread Pudding Recipe - Recipe Image — Eggnog Bread Pudding, festive bread pudding with eggnog, holiday eggnog dessert, creamy bread pudding recipes, Christmas bread pudding ideas

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In the Kitchen
Ingredients at a Glance
How to Make Eggnog Bread Pudding Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

I love this Eggnog Bread Pudding Recipe because it transforms simple pantry staples into a showstopper dessert that’s as easy as it is impressive. It’s perfect for turning day-old bread into a luscious, custard-soaked delight that’s tender, rich, and just a touch boozy—great for holiday gatherings or weekend breakfasts alike.

Juicy and Tender Every Time: Soaking the bread thoroughly in eggnog creates an ultra-moist, melt-in-your-mouth texture you’ll crave.
Golden, Satisfying Finish: Baking uncovered lets the top crisp up nicely, adding a subtle crunch that complements the soft interior.
Simple Ingredients, Big Impact: Using quality eggnog and spices means you don’t need a dozen extras to get rich holiday flavor.
Weeknight to Weekend Ready: This recipe is straightforward enough for a last-minute treat, but elegant enough to wow guests.

Ingredients at a Glance

I always recommend choosing fresh, day-old bread and the best-quality eggnog you can find — that’s the foundation of a truly spectacular Eggnog Bread Pudding Recipe. Your pudding’s flavors will be much more vibrant and satisfying.

Day-old bread: Slightly stale bread soaks up the custard better without becoming mushy.
Eggnog: Fresh or store-bought with a good balance of spices—avoid low-fat versions for best richness.
Eggs: Fresh eggs help the custard set nicely.
Spices (nutmeg, cinnamon): Freshly grated nutmeg adds that authentic holiday warmth.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Eggnog Bread Pudding Recipe

Step 1 — Prep Your Bread and Custard Mix

Start by cutting your bread into roughly 1-inch cubes—just the right size to soak up liquid without falling apart. Then, whisk together your eggs, eggnog, sugar, vanilla extract, and warming spices until everything is smooth and fragrant. I like to give the mixture a quick taste here—it should taste like the best cup of holiday eggnog you’ve ever had, just creamier.

Step 2 — Combine Bread and Custard, Let It Rest

Place your bread cubes in a large bowl or directly in your greased baking dish, then pour the custard over the top. Gently press the bread down to make sure every piece is soaked. This resting period is key—let the bread soak for at least 30 minutes, or even better, cover it and refrigerate for a few hours or overnight. I promise, the longer soak means your pudding will be irresistibly tender.

Step 3 — Bake Until Golden and Set

Pop your soaked bread pudding into a preheated 350°F oven and bake uncovered for about 40 to 50 minutes. You’ll know it’s ready when the top is beautifully golden and a knife inserted near the center comes out mostly clean with just a bit of moist custard clinging. The edges should puff slightly and the aroma will fill your kitchen with all those cozy holiday vibes.

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Things to Remember

From personal experience, the key to a stellar Eggnog Bread Pudding Recipe is patience with soaking and attentiveness during baking. Don't rush the soak, and keep an eye on the pudding’s color and texture as it nears the end of baking.

Doneness Cue: Look for a custard set with a slightly jiggly center but no liquid pools.
Temperature Trick: Bake at 350°F to allow even cooking without drying the edges.
Make-Ahead Move: Soak the bread overnight for the best custardy, custard-soaked result.
Common Pitfall: Avoid soggy pudding by not over-soaking bread beyond 24 hours or overly wet ingredients.

Ways to Serve It

Finishing Touches

A dusting of freshly grated nutmeg or cinnamon over the warm bread pudding instantly lifts its look and flavor. A generous drizzle of maple syrup or a spoonful of whipped cream adds luxurious sweetness and creamy contrast that you’ll find irresistible. Some chopped toasted pecans sprinkled on top bring a delightful crunch that pairs beautifully with the soft custard.

Plays Well With

This recipe pairs wonderfully with crisp apple slices or a tangy cranberry compote to balance the richness. I also love serving it alongside spiced tea or a smooth coffee to highlight the warm eggnog spices. It’s an all-star on any holiday table!

Simple Plating Upgrades

For a casual look, serve straight from the baking dish with a scoop of vanilla ice cream. For something special, plate individual servings with a sprinkle of chopped herbs like mint for color and a drizzle of caramel sauce. Little candies or chocolate shavings add a festive sparkle as well.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The bread pudding will stay moist and flavorful but might firm up slightly. Bringing it back to warm temperature will help restore that soft custard feel.

Freezing Tips

This Eggnog Bread Pudding Recipe freezes well—wrap it tightly in aluminum foil or plastic wrap and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Texture stays great, though the top crust is best fresh.

Reheating Eggnog Bread Pudding Recipe Without Drying Out

To reheat, cover the pudding with foil and bake at 325°F for 15-20 minutes until warmed through. If you’re in a hurry, microwave slices covered loosely with a damp paper towel for 30-45 seconds. The damp towel helps maintain moisture so it doesn’t dry out. Using an air fryer at low temperature for just a few minutes also crisps the top nicely without drying.

Frequently Asked Questions

Can I use store-bought eggnog for this recipe?

Absolutely! Store-bought eggnog works wonderfully, just be sure to pick one that has good spice flavor and full fat for richness. Homemade eggnog can also be used if you like it extra fresh.

What type of bread works best?

I find that slightly stale brioche or challah bread gives the best texture and flavor, but any sturdy white bread or French bread will do. Avoid super soft sandwich bread, which can turn too mushy.

Can I add mix-ins like raisins or nuts?

Yes! Adding raisins, dried cherries, or toasted nuts is a fantastic way to add texture and a burst of flavor. Fold them in with the custard before soaking the bread.

How long can I soak the bread in the custard?

You want at least 30 minutes, but soaking up to 24 hours in the fridge is fine and enhances flavor. Beyond that, the bread may get too soggy and break down too much.

Final Thoughts

This Eggnog Bread Pudding Recipe is one of my favorite holiday staples because it’s simultaneously nostalgic and fresh—comfort food with a festive twist. With just a handful of ingredients and simple steps, you’ll have a rich, custardy dessert that feels like a celebration in every bite. I’m confident once you try it, you’ll want it on your menu every season. So go ahead, dust off that stale bread and give it a soak—your taste buds will thank you!

Full Printable Recipe