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Eggnog Bread Pudding is a rich and festive bread pudding recipe that captures the flavors of the holiday season. Cubes of brioche bread are soaked in a creamy eggnog custard, then baked until golden and perfectly soft inside. Finished with a warm eggnog sauce poured over top – it’s cozy, indulgent, and perfect for holiday gatherings as dessert or a sweet brunch.
Can’t get enough eggnog during the holidays? Be sure and also make my Eggnog Muffins – complete with a sweet buttery brown sugar crumble and a simple eggnog glaze over top. And my No Bake Eggnog Cream Pie is the perfect, simple & easy, no bake dessert to make for the holidays.
Eggnog Bread Pudding Recipe
This eggnog bread pudding is a decadent, dessert-like bread pudding that is perfect for a sweet treat on Christmas morning or serve it as a dessert on Christmas Eve. No matter when or how you serve it, this eggnog bread pudding is a classic recipe filled with cozy and warm holiday flavors.
It’s a simple recipe but does have a couple steps to it – mainly, cutting the brioche bread the night before and letting its out all night. Prepare an easy custard eggnog mixture in the morning and let it soak into the bread. Bake it up and add an eggnog glaze over top. Plan on serving this bread pudding warm from the oven for the best taste, flavor, and texture.
Simple Ingredients Needed
Eggnog Bread Pudding Ingredients
- Brioche Bread : This can be found in the deli/bakery area of the grocery store usually. It’s a thicker, denser, sweeter bread that is perfect for bread pudding.
- Eggnog
- Sweetened Condensed Milk
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
- Ground Cinnamon
- Ground Nutmeg
Eggnog Sauce Ingredients
- Sweetened Condensed Milk
- Eggnog
- Ground Nutmeg
- Ground Cinnamon
- Vanilla Extract
How To Make Bread Pudding With Eggnog (Printable Recipe Card)
Spread softened butter into a 9×13 baking dish. Place the brioche bread cubes into the prepared baking dish and allow the bread to sit out overnight, uncovered.
In a large mixing bowl, whisk together the sweetened condensed milk, eggnog, light brown sugar, eggs, vanilla extract, cinnamon, and nutmeg. Pour the mixture over the bread and allow the mixture to rest for 1 hour, uncovered at room temperature, for the bread to absorb all the liquid.
Preheat the oven to 350 degrees F.
Cover the casserole pan with aluminum foil. Bake for 30 minutes. Then uncover and cook for an additional 30-40 minutes until it’s golden brown.
In a small saucepan, bring the sweetened condensed milk, eggnog, cinnamon, and nutmeg to a simmer over medium-high heat.
Stir in the vanilla extract, then pour half of the sauce over the cooked bread pudding. Let the sauce sit on the pudding for 10 minutes.
Serve the eggnog bread pudding warm with a drizzle of the remaining eggnog sauce over top of each serving. Enjoy!
How To Store Leftover Eggnog Bread Pudding
This eggnog bread pudding is best served warm immediately after baking (of course after the 10 minute cool time for the sauce to soak into it). If there are leftovers, store leftovers inside an airtight container, in the refrigerator, for up to 4 to 5 days. I recommend storing any remaining eggnog sauce separately from the bread pudding.
To reheat leftover bread pudding, microwave 20 to 30 seconds at a time, or until the desired temperature is reached. Leftovers are good reheated but again, for serving your family or at a gathering, I highly recommend planning on serving it right after baking instead of making it ahead of time and reheating.
Recipe FAQs
Can I Add Cranberries, Nuts, or Raisins To Eggnog Bread Pudding?
Yes you can add dried cranberries, raisins, or even nuts to the dish for texture. Nuts like pecans or walnuts would work well in this dish, dried cranberries, or raisins are all great additions. If you don’t want to add them to the entire dish, consider just setting them out for serving, and use them as a garnish alongside the eggnog glaze.
Are There Other Options For The Eggnog Sauce?
If you prefer less of an eggnog flavor then try using half and half instead of eggnog for a vanilla sauce instead. I highly recommend sticking with the eggnog glaze because it’s delicious! You can also choose to not have a sauce at all and just eat the eggnog bread pudding as is, or with a drizzle of warmed maple syrup over top or a caramel sauce (store bought or homemade).
Can I Add Rum To The Eggnog Sauce?
Yes, you can add up to 2 tablespoons of rum to the eggnog sauce for a different flavor for guests 21 and over to enjoy 😉
How Do I Serve Eggnog Bread Pudding With Warm Eggnog Sauce?
Serve the eggnog bread pudding with a drizzle of the remaining eggnog sauce over top, and enjoy it warm! Other options include a dollop of freshly whipped cream and a side of fresh berries such as blackberries, raspberries, and strawberries. If you want to get really fancy, serve with a scoop of vanilla ice cream for a really decadent dessert option. Or for a simple option you could dust some powdered sugar over each serving of bread pudding – especially if you choose not to make the eggnog glaze for the top.
Pro Tips From The Test Kitchen
- Use Brioche Bread : This is my #1 tip for baking this recipe. Brioche bread is the best to use because it is a denser bread that will hold the custard even throughout the baking process and soaking time. It also has a sweeter taste to it which pairs well with this dessert-like bread pudding. Brioche bread is easily found usually in the deli/bakery area of the grocery store. Using old brioche bread and letting the bread become stale are the two best ways to avoid a soggy, gross bread pudding.
- Don’t Skip The Overnight Part : It is so important to leave the cubed bread pieces out overnight (not covered) in order for the recipe to begin with stale bread. The stale bread is needed so that it can hold up to all the wet ingredients that will get poured over it. So make sure you plan ahead and cut the brioche bread into cubes the night before, place them inside the baking pan, and leave them out on the countertop uncovered.
- Butter The Baking Dish : Spread some softened butter inside the baking dish on the bottom and up the sides. There is no measurement to this but I would say I end up using about 1 to 2 tablespoons. In a pinch you can spray nonstick cooking spray instead, but it’s best to use softened butter if you can.
- Serve Warm & Fresh : This eggnog bread pudding is best served warm and fresh from the oven. Of course, don’t skip the 10 minute eggnog glaze soaking time, but after that make sure you are ready to serve it warm for your family or guests to enjoy the best flavor and texture.
Eggnog Bread Pudding
Ingredients
Eggnog Bread Pudding
- 1 loaf (20 oz) sliced brioche bread cubed large
- 1 can (14 oz) sweetened condensed milk
- 3 cups eggnog
- 1 cup packed light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Eggnog Sauce
- 1 can (14 oz) sweetened condensed milk
- 1 cup eggnog
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- ** Plan ahead as this step needs to be done the night before!Spread softened butter into a 9×13 baking dish, or you can spray with nonstick spray. Place the brioche bread cubes into the prepared baking dish and allow the bread to sit out overnight, uncovered.1 loaf (20 oz) sliced brioche bread
- In a large mixing bowl, whisk together the sweetened condensed milk, eggnog, light brown sugar, eggs, vanilla extract, cinnamon, and nutmeg. Pour the mixture over the bread and allow it to rest for 1 hour, uncovered at room temperature, for the bread to absorb all the liquid.1 can (14 oz) sweetened condensed milk, 3 cups eggnog, 1 cup packed light brown sugar, 4 large eggs, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Preheat the oven to 350℉.
- Cover the casserole pan with aluminum foil. Bake for 30 minutes. Then uncover and cook for an additional 30-40 minutes until it's golden brown.
- In a small saucepan, bring the sweetened condensed milk, eggnog, cinnamon, and nutmeg to a simmer over medium-high heat.1 can (14 oz) sweetened condensed milk, 1 cup eggnog, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
- Remove the pan from the heat and stir in the vanilla extract.1 teaspoon vanilla extract
- Pour half of the eggnog sauce over the cooked bread pudding. Let the sauce sit on the pudding for 10 minutes.
- Serve the eggnog bread pudding warm with a drizzle of the remaining eggnog sauce over top of each serving. Enjoy!
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Great recipe, but why do we need to know cook time, origin, rest time etc. The bake time is in the recipe, as well as all the other pertinent information! Makes it hard to print out the recipe on one page!