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Eggnog Bread Pudding Recipe

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4.5 from 110 reviews

This Eggnog Bread Pudding is a decadent and festive dessert perfect for the holiday season. Made with day-old brioche or challah bread soaked in a rich custard of eggnog, eggs, and warm spices, it bakes to a golden, custardy perfection. Topped with your choice of powdered sugar, caramel sauce, or whipped cream, this comforting bread pudding offers a delightful blend of creamy, spiced flavors and a crispy top.

Ingredients

Bread Base

  • 6 cups day-old bread, cubed (such as brioche or challah)

Custard Mixture

  • 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

Finishing Touch

  • 2 tablespoons unsalted butter, melted
  • Optional toppings: powdered sugar, caramel sauce, or whipped cream

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and prepare it for the bread cubes.
  2. Cube the Bread: Cut the day-old bread into 1-inch cubes and evenly spread them out in the prepared baking dish, creating an even layer for soaking.
  3. Mix the Custard: In a large bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and combined.
  4. Combine Bread and Custard: Pour the custard mixture over the bread cubes, making sure all pieces are thoroughly soaked. Press down gently with a spatula to help the bread absorb the custard evenly.
  5. Let It Rest: Allow the soaked bread mixture to sit for about 10 minutes so the custard fully saturates the bread, enhancing the pudding’s texture and flavor.
  6. Add Melted Butter: Drizzle the melted unsalted butter evenly over the top of the soaked bread for a rich, golden finish once baked.
  7. Bake the Bread Pudding: Place the baking dish into the preheated oven and bake for 45-50 minutes, or until the top turns golden brown and the custard is fully set.
  8. Cool Slightly: Remove the bread pudding from the oven and let it cool for about 15 minutes, allowing it to firm up and making it easier to serve.
  9. Top and Serve: Finish by dusting with powdered sugar, drizzling with caramel sauce, or adding whipped cream for extra indulgence, and enjoy your festive dessert warm.

Notes

  • Using day-old bread is essential as it soaks up the custard better without becoming too mushy.
  • Feel free to substitute brioche or challah with any rich, sturdy bread for best results.
  • If you prefer a stronger eggnog flavor, you can increase the eggnog to 4 cups and reduce the eggs to 3.
  • For a dairy-free version, use a non-dairy eggnog alternative and dairy-free butter.
  • Ensure the custard is well whisked to avoid lumps and ensure even baking.
  • Check the pudding at 45 minutes to prevent overbaking; the custard should be set but still slightly jiggly in the center.

Find it online: https://forkoria.com/eggnog-bread-pudding-recipe/