Description
Eggnog Bread Pudding is a warm, comforting dessert filled with classic holiday flavors. Made with soft bread cubes soaked in a creamy eggnog custard, cinnamon, nutmeg, and vanilla, this easy dessert bakes into a golden, delicious treat. It’s perfect for Christmas gatherings, holiday parties, or a cozy family dessert.
Ingredients
- 7–8 cups cubed bread (brioche, sourdough, or French bread)
- 1½ cups eggnog
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- Powdered sugar, optional, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 2-quart casserole dish.
- Cut the bread into 1-inch cubes and arrange 7–8 cups evenly in the prepared baking dish.
- In a medium bowl, whisk together the eggs, eggnog, vanilla extract, sugar, cinnamon, nutmeg, and salt until smooth.
- Pour the eggnog mixture evenly over the bread cubes.
- Gently press the bread down with the back of a spoon or spatula so every piece absorbs the custard.
- Let the mixture rest for 5 minutes if using fresh bread or 10–15 minutes if using day-old bread.
- Drizzle the melted butter evenly over the soaked bread.
- Bake uncovered for 50–55 minutes, or until the custard is set and the top is golden brown.
- Remove from the oven and let cool for about 15 minutes.
- Dust with powdered sugar and serve warm with whipped cream, vanilla ice cream, or caramel sauce.
Notes
- Serve warm: Enjoy this bread pudding fresh from the oven while the center is soft and creamy.
- Add toppings: Drizzle with caramel sauce, maple syrup, or vanilla glaze for extra sweetness.
- Ice cream pairing: Serve with a scoop of vanilla ice cream or homemade whipped cream.
- Holiday presentation: Sprinkle with powdered sugar and a little cinnamon before serving.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Warm individual portions in the microwave for 30–60 seconds or reheat larger portions in a 300°F oven until heated through.
- Freezing: Freeze cooled portions in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Make ahead: Assemble the bread and eggnog custard in the baking dish, cover, and refrigerate overnight. Add the melted butter before baking. Bake until the center is fully set.