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Eggnog Bread Pudding

Irresistible Eggnog Bread Pudding for Cozy Holiday Mornings

Eggnog Bread Pudding is a festive dessert that combines creamy eggnog and warm spices in a delightful, comforting dish perfect for holiday mornings.
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Prep Time 15 minutes
Cook Time 55 minutes
Soaking Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 8 slices Stale Challah or Brioche Bread If fresh, toast the cubes at 350°F for 10-14 minutes until dry.
  • 4 cups Eggnog Choose your favorite store-bought or homemade version for the best results.
  • 4 large Large Eggs Use room temperature eggs for easier mixing.
  • 1 cup White Granulated Sugar Can be replaced with brown sugar for a richer taste.
  • 2 teaspoons Vanilla Extract Pure vanilla extract is recommended for the most authentic aroma.
  • 1 teaspoon Ground Cinnamon Feel free to adjust according to your taste preferences.
  • 0.5 teaspoon Ground Nutmeg Fresh nutmeg offers an even bolder taste.
  • 0.5 teaspoon Salt A pinch is necessary to balance sweetness and elevate the other flavors.
For Serving
  • 0.25 cup Powdered Sugar Optional topping to dust on top.
  • 1 cup Eggnog Sauce or Whipped Cream Perfect for drizzling or dolloping on your warm pudding.

Equipment

  • 13x9 inch baking dish
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Eggnog Bread Pudding
  1. Preheat your oven to 350°F (180°C) and grease a 13x9 inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together sugar, vanilla extract, ground cinnamon, ground nutmeg, and a pinch of salt until well combined. Add in large eggs and mix thoroughly, then gradually pour in the eggnog.
  3. Fill the prepared baking dish with cubes of stale challah or brioche bread. Pour the custard mixture evenly over the bread cubes and gently toss to absorb the custard.
  4. Press the bread down gently and cover the dish with plastic wrap or aluminum foil. Let it rest at room temperature for about 30 minutes.
  5. Remove the cover and bake for 45-55 minutes until the top is golden brown and a knife inserted into the center comes out clean.
  6. Allow the baked pudding to cool for 20-30 minutes before dusting with powdered sugar and serving warm with eggnog sauce, whipped cream, or ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Using stale bread helps absorb the custard. For best results, allow the bread to soak for 30 minutes. Can be assembled the night before and baked fresh in the morning.

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