There’s something magical about the holiday season—the twinkling lights, the scent of fresh pine, and of course, the irresistible pull of comforting desserts. One of my absolute favorites this time of year is Eggnog Bread Pudding. It’s the perfect way to transform stale bread and rich, creamy eggnog into a decadent, custardy dessert that will have everyone coming back for seconds. With warm spices and a luscious texture, this dish captures the essence of holiday cheer in every bite.
Whether you’re hosting a holiday brunch, attending a family gathering, or just want to cozy up with a treat on a winter night, this recipe is a must-try. And the best part? It’s incredibly easy to make, even for novice bakers. Let’s dive into this delightful Eggnog Bread Pudding!
Ingredients
For the Bread Pudding:
- 6 cups of cubed bread (French bread, brioche, or challah work best, slightly stale is ideal)
- 2 cups of eggnog
- 1 cup whole milk
- 4 large eggs
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
For the Optional Rum Sauce:
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tbsp dark rum (or substitute with vanilla extract for a non-alcoholic version)
- 2–3 tbsp heavy cream
Instructions
1: Prepare the Bread
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Place the cubed bread in the dish, spreading it evenly.
2: Make the Custard Mixture
- In a large mixing bowl, whisk together the eggnog, milk, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Pour the custard mixture over the bread, ensuring all pieces are soaked. Use a spatula to gently press the bread down so it absorbs the liquid.
3: Let It Rest
- Allow the bread to soak in the custard for about 20 minutes. This step ensures the bread absorbs all the flavors and creates a creamy texture.
4: Bake
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
5: Prepare the Rum Sauce (Optional)
- In a small saucepan, melt the butter over medium heat.
- Stir in the powdered sugar and rum, whisking until smooth.
- Add heavy cream, one tablespoon at a time, until the sauce reaches your desired consistency.
6: Serve
- Drizzle the warm rum sauce over the bread pudding and serve immediately. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
Tips for Perfect Eggnog Bread Pudding
- Choose the Right Bread: Slightly stale bread works best as it absorbs the custard without becoming too mushy. If your bread is fresh, cube it and let it sit out for a few hours or lightly toast it in the oven.
- Customize the Flavor: Add a splash of bourbon or rum to the custard mixture for an extra festive kick.
- Make It Nutty: Sprinkle chopped pecans or walnuts over the top before baking for a delightful crunch.
- Spice It Up: Feel free to adjust the cinnamon and nutmeg to suit your taste. A dash of ground ginger or allspice can add even more depth.
Storage Instructions
Refrigerator:
Store leftovers in an airtight container for up to 3 days. To reheat, place a serving in the microwave for about 30 seconds or warm it in the oven at 300°F (150°C) until heated through.
Freezer:
Eggnog Bread Pudding can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before reheating.
Variations
- Chocolate Lover’s Twist: Add ½ cup of chocolate chips to the bread mixture for a gooey surprise in every bite.
- Fruit Fusion: Toss in dried cranberries, raisins, or chopped dates for a sweet and tangy touch.
- Apple Cinnamon: Mix in diced apples and an extra sprinkle of cinnamon for a flavor reminiscent of apple pie.
- Dairy-Free Option: Use almond milk and coconut cream in place of the eggnog and whole milk for a dairy-free version.
- Savory Bread Pudding: Skip the sugar and spices, add cooked bacon or sausage, shredded cheese, and herbs for a savory twist on this classic dessert.
Nutrition Details
- Serving Size: 1 slice (approx. 1/8 of the dish)
- Calories: 320
- Protein: 8g
- Carbohydrates: 38g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 130mg
- Sodium: 240mg
- Fiber: 1g
- Sugar: 18g
Note: Nutrition values are approximate and may vary based on ingredients used.
FAQ
Q: Can I use store-bought eggnog for this recipe?
A: Absolutely! Store-bought eggnog works wonderfully and saves time. However, homemade eggnog can add a special, personalized touch.
Q: Can I make this recipe ahead of time?
A: Yes! You can assemble the bread pudding the night before, cover it, and refrigerate it. Bake it the next day for a hassle-free dessert.
Q: How do I prevent my bread pudding from drying out?
A: Be sure to cover the dish with foil during the first part of baking to trap moisture. Don’t overbake—remove it from the oven as soon as the custard sets.
Q: Is the rum sauce necessary?
A: While the bread pudding is delicious on its own, the rum sauce elevates it to a whole new level. For a non-alcoholic version, substitute the rum with vanilla extract or omit the sauce entirely.