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–+ servings
Eggnog bread pudding on a white plate with sauce and whipped cream.
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5 from 3 votes

Eggnog Bread Pudding

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!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: bread pudding
Servings: 8
Calories: 407kcal
Author: Kelsey Byrnes

Equipment

  • One Baking Dish

Ingredients

Bread Pudding

  • 1 1/2 cups eggnog
  • 1/2 cup milk
  • 1/2 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 10 cups cubed bread

Eggnog Sauce

  • 1 1/2 cups eggnog
  • 1/4 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.
    1 1/2 cups eggnog, 1/2 cup milk, 1/2 cup sugar, 4 eggs, 2 teaspoons vanilla extract, 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt
  • Add the cubed bread and carefully toss to coat with the eggnog mixture.
    10 cups cubed bread
  • 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.
    1 egg
  • In a saucepan, whisk together the eggnog, sugar and cornstarch.
    1 1/2 cups eggnog, 1/4 cup sugar, 1 teaspoon cornstarch
  • Cook over medium heat, whisking constantly, until it's reached a gentle boil.
  • Slowly pour about 1/3 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).
    2 tablespoons butter, 2 tablespoons spiced rum
  • Serve warm over the eggnog bread pudding.

Notes

You can use a 9x13-inch or 8x11-inch baking dish.  (Add 5 minutes to the bake time if using the smaller dish)

Nutrition

Calories: 407kcal | Carbohydrates: 60g | Protein: 14.2g | Fat: 11.3g | Saturated Fat: 4.7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 140mg | Sodium: 499mg | Potassium: 250mg | Fiber: 3.2g | Sugar: 28g | Vitamin A: 350IU | Vitamin C: 0.9mg | Calcium: 195mg | Iron: 3.3mg