Eggnog Bread Pudding

Close up of the bread pudding cubes soaked in eggnog sauce.

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.

Course Breakfast, Christmas, Dessert

Cuisine American

Keyword eggnog bread pudding

Prep Time 25

Cook Time 1

Rest Time 1 10

Total Time 2 35

Servings

Calories 705kcal

Author Jessica - Together as Family

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 9x13 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!

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