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!Jump to Recipe
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