This Eggnog Bread Pudding recipe is a delicious dessert for the holiday season!! Serve it warm with the eggnog custard sauce and a dollop of whipped cream - your guests will LOVE it!
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I like eggnog, but in small amounts. There's no way my family will finish an entire carton before it goes bad, but I love adding it to desserts!!! Leftover eggnog is great for this holiday dessert recipe, soft eggnog cookies and my delicious eggnog poke cake!
Eggnog Bread Pudding Ingredients (Amounts in Recipe Card Below)
- Bread - You can use brioche, challah bread, French bread or sliced white bread (slightly dry, stale bread is preferred over fresh bread as it'll soak in more of the yummy eggnog mixture!)
- Eggnog - I used a carton of eggnog I found at the grocery store. Though you could try using homemade eggnog, I've never tried it in this recipe. You'll need eggnog for the bread pudding and the sauce.
- Milk - Any type of milk will work for this (whole, skim, almond, oat, etc.)
- Sugar - You'll use sugar in the bread pudding and in the sauce. White sugar or brown sugar will work great.
- Eggs - When baking, I always use size "large" eggs. You'll need eggs for the bread pudding and the sauce.
- Flavorings - Vanilla extract, ground cinnamon, ground nutmeg, salt and spiced rum (for the sauce, optional).
- Butter - To add more flavor and richness to the sauce.
- Cornstarch - To thicken the sauce.
How to Make Eggnog Bread Pudding
Making the bread pudding is super easy. You'll whisk together the wet ingredients and the sugar, vanilla, cinnamon, nutmeg and salt in a large bowl.
Once it's all combined, you'll gently fold in the bread pieces.
Pour the mixture into a prepared baking dish and bake in a preheated oven until the top of the bread pudding is a golden brown and the center is just barely wiggly. If the top is browning before the center of the pudding is done, cover with aluminum foil for the rest of the bake time.
Once your bread pudding is done, you'll make a delicious custardy eggnog sauce to go with it. You'll begin by whisking the eggnog, sugar and cornstarch together in a small saucepan. Once you have it all combined, you'll bring it to a boil, stirring constantly until thickened.
You'll pour about ⅓ of the mixture over one beaten egg in a separate bowl while you whisk quickly (this is called "tempering the egg"). Then, you'll pour it all back into the original saucepan and bring it to a boil.
Lastly, you'll add the butter and spiced rum (optional) and stir until butter is melted.
If you don't plan to serve it right away, cover it with plastic wrap to avoid it forming a film on top.
How To Serve Bread Pudding
As you can see in the photos, I like to dust the bread pudding with powdered sugar. Then, I serve it with the warm eggnog sauce and a dollop of whipped cream!! However, I'd never turn down a scoop of vanilla ice cream...another nice addition!
You could also serve this as a French toast casserole on Christmas morning and serve it with maple syrup!
How to Store Leftover Bread Pudding
Store leftovers in an airtight container in the fridge for 3-5 days. When ready to enjoy, warm in the microwave and serve.
Other Sauce Options
Though I love using the eggnog sauce that comes with this recipe, there are so many other options that'll work great as well!!
- Vanilla sauce
- Rum sauce
- Rum raisin sauce
- Warmed caramel sauce
Other Festive Dessert Recipes
Eggnog Bread Pudding
Equipment
- One Baking Dish
Ingredients
Bread Pudding
- 1 ½ cups eggnog
- ½ cup milk
- ½ cup sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 10 cups cubed bread
Eggnog Sauce
- 1 ½ cups eggnog
- ¼ cup sugar
- 1 teaspoon cornstarch
- 1 egg
- 2 tablespoons butter
- 2 tablespoons spiced rum optimal
Instructions
For the Bread Pudding
- Preheat oven to 350℉ and grease a baking dish*; set aside.
- In a large mixing bowl, whisk together the eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg and salt.
- Add the cubed bread and carefully toss to coat with the eggnog mixture.
- Pour the mixture evenly over the bread cubes, making sure all of the bread is coated.
- Pour into the prepared baking dish and bake for 35-40 minutes or until set (some wiggle in the center is fine).
Make the Eggnog Sauce
- Add the egg to a medium-sized mixing bowl; beat the egg and set aside.
- In a saucepan, whisk together the eggnog, sugar and cornstarch.
- Cook over medium heat, whisking constantly, until it's reached a gentle boil.
- Slowly pour about ⅓ of the mixture into the bowl with the beaten egg, whisking quickly as you pour with a slow steady stream.
- Pour the mixture with the egg back to the saucepan with the remaining eggnog mixture.
- Whisk over low heat until a gentle boil has been reached.
- Remove from the heat and stir in the butter and rum (if using).
- Serve warm over the eggnog bread pudding.
Notes
Nutrition
Nutritional Disclaimer
“Dance Around the Kitchen” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Meghan says
Can you make any of these steps ahead of time?
kelsey says
Hi Meghan - You could cut up the bread and mix the eggnog mixture ahead of time. I'd just wait to assemble right before you bake! 🙂 Happy Holidays!!! ~Kelsey