Description
Indulge in creamy Eggnog Bread Pudding, a comfort food classic with a festive twist of eggnog and warm spices. Perfect for holiday gatherings!
Ingredients
Scale
- 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)
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg