Eggnog Bread Pudding

The warm, spiced aroma of Eggnog Bread Pudding wafting through your kitchen signals the arrival of holiday magic. This decadent dessert transforms ordinary bread into a custard-soaked masterpiece, rich with the distinctive flavor of eggnog and punctuated with warming holiday spices. Eggnog Bread Pudding strikes the perfect balance between creamy and firm texture, creating a dessert that feels both nostalgic and luxurious. You’ll learn how to create this show-stopping holiday treat with simple ingredients and foolproof techniques that guarantee a spectacular result every time

Why You’ll Love This Recipe

This Eggnog Bread Pudding isn’t just another holiday dessert—it’s a game-changer for both novice bakers and seasoned chefs. The beauty lies in its incredible texture contrast: a crispy, caramelized top giving way to a velvety, custard-soaked center that melts in your mouth. Unlike traditional bread pudding, this eggnog version carries those distinctive holiday notes of nutmeg, vanilla, and rum that transform a humble bread pudding into something truly special.

The recipe is wonderfully forgiving—even if you’ve never made bread pudding before, you’ll achieve impressive results. It’s also the perfect make-ahead dessert for holiday gatherings since it actually improves with a little rest time. Perhaps most impressively, this Eggnog Bread Pudding repurposes day-old bread, turning what might be wasted into the most requested dessert at your holiday table. The magical transformation happens with minimal hands-on time, allowing you to focus on other holiday preparations while an incredible aroma fills your home.

Ingredients

For this festive Eggnog Bread Pudding, gather these simple ingredients:

• 8 cups (400g) day-old bread, cut into 1-inch cubes (challah, brioche, or French bread work best)
• 3 cups (720ml) prepared eggnog (store-bought or homemade)
• 4 large eggs
• ¾ cup (150g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon ground nutmeg (preferably freshly grated)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons (30ml) rum or bourbon (optional)
• ¼ cup (57g) unsalted butter, melted
• ½ cup (80g) golden raisins (optional)
• ¼ cup (30g) chopped pecans or walnuts (optional)

For the sauce:

• 1 cup (240ml) eggnog
• ½ cup (100g) granulated sugar
• 2 tablespoons (30ml) rum or bourbon (optional)
• 2 tablespoons (28g) unsalted butter
• ¼ teaspoon nutmeg

Pro Tips

Achieving the perfect Eggnog Bread Pudding comes down to mastering a few critical techniques. First, bread selection and preparation are crucial—the drier your bread, the better it will absorb the eggnog custard. If you’re in a hurry, spread fresh bread cubes on a baking sheet and toast them in a 300°F oven for 10-15 minutes. This creates the ideal texture foundation without waiting for bread to naturally stale.

Temperature management makes or breaks your pudding’s texture. Always let the bread soak in the custard mixture for at least 30 minutes (or overnight in the refrigerator for deeper flavor development). This ensures even absorption and prevents dry spots. When baking, use a water bath by placing your baking dish inside a larger pan filled with hot water. This gentle, indirect heat prevents curdling and ensures that silky-smooth custard texture that defines exceptional bread pudding.

Finally, the perfect Eggnog Bread Pudding should have a delicate balance between firmness and wobble. The center should jiggle slightly when you gently shake the pan—about the consistency of set gelatin—but not be liquid. This indicates that your pudding will set to the perfect texture as it cools. Overbaking leads to a dry, rubbery result, while underbaking creates a soupy center that won’t hold its shape when served.

Instructions

Step 1: Prepare Your Bread

Begin by selecting quality day-old bread for your Eggnog Bread Pudding. Cut it into 1-inch cubes and spread them evenly in a generously buttered 9×13-inch baking dish. If using raisins or nuts, scatter them throughout the bread cubes. The irregular surface of torn bread creates more texture variation in the finished pudding, but cubes ensure more consistent baking—choose based on your preference!

Step 2: Create the Eggnog Custard

In a large bowl, whisk together the eggnog, eggs, sugar, vanilla extract, nutmeg, cinnamon, salt, and optional rum until completely smooth. Take your time with this step—a well-emulsified custard base creates that luxurious texture that makes Eggnog Bread Pudding so irresistible. Pour the mixture slowly and evenly over the bread cubes, gently pressing down to help absorption.

Step 3: Soak and Prep

Allow the bread to soak up the custard mixture for at least 30 minutes at room temperature, occasionally pressing down gently with a spatula to ensure even absorption. For an even richer flavor infusion, cover and refrigerate for up to 24 hours. While soaking, preheat your oven to 350°F (175°C) and position a rack in the center. During the last 5 minutes of soaking, drizzle the melted butter over the top for that perfect golden crust.

Step 4: Bake to Perfection

Place the baking dish in a larger roasting pan and carefully add hot water to the outer pan until it reaches halfway up the sides of your pudding dish. This water bath ensures gentle, even cooking. Bake for 45-55 minutes until the top is golden brown and the center is set but still slightly jiggly—like a just-set custard. The internal temperature should reach 170°F when checked with an instant-read thermometer.

Step 5: Make the Eggnog Sauce

While the Eggnog Bread Pudding bakes, prepare the sauce by combining eggnog, sugar, optional rum, butter, and nutmeg in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Remove from heat and allow to cool slightly before serving.

Step 6: Rest and Serve

Allow the pudding to rest for 15-20 minutes after removing it from the oven—this critical resting period allows the custard to set properly. Serve warm with the eggnog sauce drizzled generously over each portion. A light dusting of freshly grated nutmeg adds both visual appeal and an aromatic element that elevates the entire experience.

Variations

Transform this classic Eggnog Bread Pudding with simple yet impactful variations. For a Chocolate Eggnog Bread Pudding, fold 1 cup of semi-sweet chocolate chips into the bread mixture before baking and substitute chocolate liqueur for the rum in the custard. The chocolate melts into pockets of richness throughout the pudding, creating an indulgent chocolate-spice flavor profile that’s irresistible for chocolate lovers.

For dietary restrictions, create a Dairy-Free Eggnog Bread Pudding by substituting store-bought dairy-free eggnog and plant-based butter. Coconut-based eggnog alternatives work particularly well, adding a complementary tropical note to the traditional spices. To make a gluten-free version, simply swap in your favorite gluten-free bread—just be sure to toast it slightly longer to prevent it from dissolving completely in the custard.

For a stunning presentation, try Individual Eggnog Bread Pudding Cups by dividing the mixture among ramekins and reducing the baking time to about 30 minutes. These personal portions create an elegant dessert course for holiday dinner parties and eliminate the need for slicing when serving.

Storage and Serving

Your Eggnog Bread Pudding can be refrigerated for up to 4 days in an airtight container. Cover the pudding with plastic wrap pressed directly against the surface to prevent it from drying out. Reheat individual portions in the microwave for 30-45 seconds or place the entire pudding (covered with foil) in a 325°F oven for 15-20 minutes until warmed through.

For an elegant presentation, serve warm Eggnog Bread Pudding with a scoop of high-quality vanilla ice cream, which melts slightly into the warm pudding creating a creamy sauce. Alternatively, transform it into a holiday brunch centerpiece by serving it alongside crisp bacon—the sweet-savory combination is unexpectedly delightful. For a truly decadent dessert experience, serve it with both the eggnog sauce and a dollop of bourbon-spiked whipped cream, then garnish with sugared cranberries for a festive pop of color that cuts through the richness.

FAQs

Can I make Eggnog Bread Pudding ahead of time?
Absolutely! In fact, Eggnog Bread Pudding benefits from being assembled up to 24 hours in advance and refrigerated before baking. This allows the bread to fully absorb the custard, resulting in a more cohesive texture and deeper flavor. Just add 5-10 minutes to the baking time if cooking directly from the refrigerator.

What’s the best bread to use for Eggnog Bread Pudding?
Enriched breads like challah, brioche, or Portuguese sweet bread create the most luxurious Eggnog Bread Pudding due to their already buttery, tender texture. However, French bread or even plain white bread will work well. The key is using bread that’s 1-2 days old so it better absorbs the custard without falling apart.

Can I freeze Eggnog Bread Pudding?
Yes, Eggnog Bread Pudding freezes surprisingly well. Allow it to cool completely, then wrap individual portions tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed above.

My bread pudding seems too dry/too wet. What went wrong?
For dry pudding, your bread likely didn’t soak long enough, or the bread-to-custard ratio was off. For soggy pudding, it’s likely underbaked—the center should reach 170°F and be set but slightly jiggly when done.

Can I make this without alcohol?
Absolutely! The rum or bourbon in Eggnog Bread Pudding is entirely optional. You can omit it completely or substitute 1 teaspoon of rum extract for the flavor without the alcohol content.

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