If you’re looking for a cozy, crowd-pleasing dessert that wraps all the warm, creamy flavors of the holidays into one dreamy dish, this Eggnog Bread Pudding Recipe is your new best friend. Imagine soft, custardy bread cubes soaked in rich eggnog, gently spiced with cinnamon and nutmeg, then baked until golden and irresistible. Each bite is like a festive hug for your taste buds, perfect for chilly evenings or impressing guests with something both classic and comforting. This recipe takes humble ingredients and turns them into pure magic, letting the wonderful flavor of eggnog shine in a delightfully unexpected way.
Ingredients You’ll Need
Getting your ingredients right is the first step to a perfect Eggnog Bread Pudding Recipe. Each component plays its own delicious role, whether it’s lending sweetness, creamy richness, or a touch of spice to balance everything beautifully.
- 6 cups day-old bread, cubed: Using brioche or challah will give you a tender, slightly sweet base that soaks up flavors without turning mushy.
- 3 cups eggnog: The star liquid that infuses the pudding with its iconic creamy, spiced profile—choose your favorite store-bought or homemade version.
- 4 large eggs: These bind the custard together and create that silky texture.
- ½ cup granulated sugar: Adds just the right touch of sweetness without overpowering the spices or eggnog.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, floral note.
- ½ teaspoon ground cinnamon: Brings a cozy, fragrant spice that complements the nutmeg wonderfully.
- ¼ teaspoon ground nutmeg: Adds subtle warmth and echoes the classic eggnog spices.
- ¼ teaspoon salt: Balances the sweetness and brings depth to the flavor.
- 2 tablespoons unsalted butter, melted: For a rich finish that adds moisture and helps with browning.
- Optional toppings (powdered sugar, caramel sauce, whipped cream): These add a delightful final flourish, but the pudding shines all on its own.
How to Make Eggnog Bread Pudding Recipe
Step 1: Prepare the Bread
Start by cubing your day-old bread into roughly 1-inch pieces. Using day-old or slightly stale bread is crucial because it soaks up the eggnog custard perfectly without turning into a soggy mess. The sturdier the bread, the better the pudding’s texture will be.
Step 2: Mix the Custard
In a large mixing bowl, whisk together the eggs, eggnog, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined. This custard mixture is where the magic happens, blending those classic holiday spices with the creamy body of eggnog.
Step 3: Combine Bread and Custard
Gently fold the bread cubes into the custard, making sure each piece is fully coated but not falling apart. Let the mixture sit for about 10 minutes to allow the bread to absorb all those luscious flavors, creating the perfect custardy consistency.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C) and pour the mixture into a greased baking dish. Drizzle the melted butter over the top to add richness and help achieve a beautiful golden crust. Bake for about 45 to 55 minutes, or until the pudding is puffed up and a knife inserted in the center comes out clean. The top should be golden and slightly crisp, contrasting beautifully with the custardy center.
How to Serve Eggnog Bread Pudding Recipe
Garnishes
Nothing elevates this dessert quite like a thoughtful garnish. Sprinkle a little powdered sugar for a snowy look, drizzle a warm caramel sauce for added sweetness, or dollop freshly whipped cream to add lightness and a creamy counterpoint. Each garnish creates its own mood while complementing the rich flavors inside.
Side Dishes
This bread pudding pairs beautifully with a hot cup of coffee or spiced tea, balancing the sweetness nicely. If you’re serving it as part of a larger dessert spread, fresh berries or a bright fruit compote offer a refreshing contrast that keeps the dish from feeling too heavy.
Creative Ways to Present
For a festive touch, serve the pudding straight from a rustic cast-iron skillet or individual ramekins for a personal serving. Adding a sprig of fresh rosemary or a dusting of cinnamon on top makes it feel extra special when you bring it to the table. Presentation is part of the fun when sharing this holiday classic.
Make Ahead and Storage
Storing Leftovers
Store any leftover Eggnog Bread Pudding Recipe in an airtight container in the refrigerator for up to 4 days. The pudding actually tastes even better the next day as the flavors have a chance to mingle and deepen.
Freezing
If you want to keep it longer, this recipe freezes wonderfully. Wrap it tightly with plastic wrap and then foil or place it in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or the whole dish in a preheated oven at 325°F (160°C) until warmed through. Cover with foil to prevent drying out and consider adding a little splash of milk or cream to bring back the creamy texture.
FAQs
Can I use fresh bread instead of day-old bread?
Fresh bread tends to absorb too much liquid and can become mushy. Using day-old bread ensures the perfect texture by soaking up the custard without falling apart.
What can I substitute for eggnog if I don’t have any?
While eggnog is central to the flavor, you can mix whole milk or cream with a bit of nutmeg, cinnamon, sugar, and vanilla extract to mimic the taste in a pinch.
Can I make this recipe vegan or dairy-free?
Yes! Substitute the eggnog with a dairy-free alternative like almond or coconut milk spiced with nutmeg and cinnamon, replace eggs with a vegan custard binder or flax eggs, and use vegan butter or oil.
Is it possible to prepare the pudding ahead of time and bake it later?
Absolutely! After soaking the bread in custard, you can cover and refrigerate the mixture overnight before baking. This actually gives the flavors time to develop even more.
How can I add extra texture or flavor?
Try stirring in toasted nuts, dried fruit like raisins or cranberries, or even chocolate chips before baking to add delightful surprises inside your bread pudding.
Final Thoughts
There’s just something about this Eggnog Bread Pudding Recipe that feels like a warm, festive celebration in every bite. Whether you’re making it for a holiday gathering or a simple cozy night in, it’s a dessert that comforts and delights in equal measure. Give it a try and watch this classic dish become a new favorite on your recipe list for years to come.
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Eggnog Bread Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This indulgent Eggnog Bread Pudding combines day-old brioche or challah bread cubes with a spiced, creamy eggnog custard. Baked to golden perfection, this warm dessert is infused with vanilla, cinnamon, and nutmeg, making it a perfect festive treat during holiday seasons. Optional toppings like powdered sugar, caramel sauce, or whipped cream add extra sweetness and decadence.
Ingredients
For the Bread Pudding:
- 6 cups day-old bread, cubed (such as brioche or challah)
- 3 cups eggnog
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
Optional Toppings:
- Powdered sugar
- Caramel sauce
- Whipped cream
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. Cube the day-old brioche or challah bread into roughly 1-inch pieces and place them evenly in the prepared baking dish.
- Make the Custard Mixture: In a large mixing bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined and smooth.
- Combine Bread and Custard: Pour the custard mixture evenly over the cubed bread in the baking dish. Lightly press the bread down with a spatula or spoon to ensure it soaks up the custard. Drizzle the melted butter over the top for richness.
- Bake the Bread Pudding: Place the baking dish in the preheated oven and bake for 45 to 55 minutes, or until the custard is set and the top is golden brown. A knife inserted in the center should come out clean. Let it cool slightly before serving. Optionally, dust with powdered sugar and drizzle with caramel sauce or add a dollop of whipped cream before enjoying.
Notes
- Using day-old bread helps the bread absorb the custard better without becoming too mushy.
- You can substitute eggnog with homemade or store-bought versions, but richer eggnog will yield a creamier pudding.
- Feel free to add raisins or chopped nuts for extra texture.
- For a dairy-free version, use a plant-based eggnog and substitute butter accordingly.
- Store leftovers covered in the refrigerator and reheat gently before serving.
