This Eggnog Bread Pudding is a cozy, festive dessert perfect for the holiday season. Featuring day-old bread soaked in rich eggnog custard flavored with vanilla, cinnamon, and nutmeg, then baked until golden and custardy. Serve warm with a dusting of powdered sugar, caramel sauce, or a dollop of whipped cream for extra indulgence.
Total Time:1 hour 10 minutes
Yield:8 servings
Ingredients
Main Ingredients
6 cups day-old bread, cubed (such as brioche or challah)
3 cups eggnog
4 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons unsalted butter, melted
Optional Toppings
powdered sugar
caramel sauce
whipped cream
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Cube the Bread: Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish for even soaking of custard.
Mix the Custard: In a large bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and well combined.
Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes, making sure all pieces are soaked. Gently press down with a spatula to help the bread absorb the custard fully.
Let It Rest: Allow the bread and custard to rest for about 10 minutes to ensure the bread soaks up the liquid thoroughly for a tender texture.
Add Melted Butter: Drizzle the melted butter over the top of the soaked bread mixture to help create a golden, flavorful crust as it bakes.
Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 50 minutes, or until the top is golden brown and the custard is fully set.
Cool Slightly: Remove the bread pudding from the oven and let it cool for about 15 minutes before serving to allow the custard to firm up slightly.
Top and Serve: Just before serving, dust with powdered sugar, drizzle with caramel sauce, or add a dollop of whipped cream for added flavor and festivity.
Notes
Use day-old brioche or challah for the best texture and flavor; fresh bread may become too soggy.
Letting the bread soak for 10 minutes ensures it absorbs enough custard, resulting in a creamy interior.
Feel free to add raisins, chopped nuts, or dried cranberries for extra texture if desired.
To keep bread pudding warm before serving, cover with foil and place in a low oven.
Substitute evaporated milk or half-and-half for eggnog if unavailable, but eggnog gives the classic holiday flavor.
