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Festive Eggnog Pudding

Category: Let's Bake Something Wonderful

This dessert is a warm holiday hug in every bite. Soft brioche or challah bread is baked in a creamy eggnog custard, topped with your choice of rum sauce or whipped cream. Great for brunch or after dinner.

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By Sophie Parker Sophie Parker
Updated on Mon, 05 May 2025 18:21:36 GMT
Golden bread pudding sprinkled with powdered sugar and pomegranate on a baking tray. Save
Golden bread pudding sprinkled with powdered sugar and pomegranate on a baking tray. | tastybysophie.com

My go-to holiday treat that always brings the warmest memories to our home has got to be this Eggnog Bread Pudding. It started in my grandma's kitchen and now it's what my family looks forward to every Christmas morning. There's something truly special about how that creamy eggnog mixture turns ordinary bread into something that just screams holiday comfort.

The Holiday Wonder You Can't Resist

What I really love is how quick it comes together but tastes like you've been cooking all day. Just throw it together in 15 minutes and you're done with the hard part. Whenever friends drop by during December, they can't help but smile when that sweet, spicy scent hits them as they walk through the door.

Ingredients You'll Want

  • Bread: Grab some day-old brioche - it's honestly perfect for soaking up everything.
  • Eggnog: Don't go cheap here, the fancy stuff makes this dish shine.
  • Eggs: They're what gives our mixture that incredible creaminess.
  • Spices: A bit of cinnamon and nutmeg brings all those holiday feelings.
  • Vanilla: Just a tiny bit makes a huge difference.
  • Eggnog Sauce: This turns your dessert from great to mind-blowing.

Whipping Up The Base

Start by making that amazing custard base. I mix the sugar with those warm spices, then add eggs and eggnog until everything looks smooth as silk. This mixture is the magic that changes plain bread into something you can't stop eating. Just smelling it takes me straight back to childhood holidays.

A braided loaf of bread is surrounded by eggs, milk, sugar, and a bowl of cinnamon on a light countertop. Save
A braided loaf of bread is surrounded by eggs, milk, sugar, and a bowl of cinnamon on a light countertop. | tastybysophie.com

Putting It All Together

After your mixture's ready, scatter your bread chunks in a buttered dish. Pour your amazing custard all over, making sure every bit of bread gets covered. I always push everything down gently so the bread can really soak up all that creamy goodness.

Patience Pays Off

Now comes the tough part - waiting around. Cover it up and let it sit for half an hour. This lets the bread fully soak in all that custard magic. Then put it in your 350°F oven. I take the cover off for the last 10 minutes to get that gorgeous golden top everyone fights over.

Ready For The Table

When it comes out all puffy and golden, sprinkle some powdered sugar on top and pour over warm eggnog sauce. I sometimes add some fresh whipped cream or a scoop of vanilla ice cream. During the holidays, we go all out with eggnog ice cream on top - it's totally worth the calories.

Fun Twists

Try throwing in some dried cranberries or pecans for crunch. Around Christmas, I'll grab peppermint eggnog for something different. My little ones go crazy when I toss in chocolate chips - they melt into these amazing little pockets throughout the pudding.

A plate of bread pudding topped with a creamy sauce, pomegranate seeds, and powdered sugar, surrounded by decorative fairy lights and utensils. Save
A plate of bread pudding topped with a creamy sauce, pomegranate seeds, and powdered sugar, surrounded by decorative fairy lights and utensils. | tastybysophie.com

Insider Secrets

Always go for bread that's a bit stale - it drinks up the custard way better than fresh. Let everything cool a bit after baking too - it helps everything set just right. These small things really change how good your final dish turns out.

Prep Ahead Tricks

Want to save time? Set everything up the night before, wrap it well and stick it in your fridge. When morning comes, just let it warm up while your oven heats. It's perfect for those crazy holiday mornings when everyone's opening gifts.

Storage Smarts

Any extras will stay good in your fridge for a couple days. Just warm them up slowly in your oven or zap them in the microwave. You can even store portions in the freezer for later - they heat up great. Though at our house, it rarely lasts long enough to need storing.

What Makes It Special

There's just something about this pudding that feels like pure holiday joy. Maybe it's those warming spices or how everyone gathers around the table with big smiles. Whatever the reason, it's become our favorite way to make Christmas morning feel extra magical.

A slice of creamy bread pudding is topped with powdered sugar and garnished with pomegranate seeds, served on a white plate with festive lights and cinnamon sticks in the background. Save
A slice of creamy bread pudding is topped with powdered sugar and garnished with pomegranate seeds, served on a white plate with festive lights and cinnamon sticks in the background. | tastybysophie.com

Recipe FAQs

→ Which bread gives the best texture?

Brioche or challah that's a day or two old is ideal. If fresh, toast slices in the oven for around 10 minutes.

→ Could I prep this in advance?

Absolutely. Assemble it the night before, pop it in the fridge, and leave it out to reach room temperature before cooking.

→ When should I take it out of the oven?

Look for a golden top and puffed surface. A knife slid in the center should come out clean, which takes about 45-55 minutes.

→ Is store-bought eggnog okay to use?

Definitely. Just make sure to bring it to room temperature first so it blends smoothly with your custard.

→ What's the best way to serve it?

Let it cool for 20 minutes, then plate it with rum sauce, whipped cream, ice cream, or powdered sugar for a finished look.

Eggnog Bread Pudding

Challah or brioche soaked in a spiced eggnog custard, baked to perfection. A lovely choice for festive mornings or cozy desserts.

Prep Time
20 min
Cook Time
50 min
Total Time
70 min
By Sophie Parker: Sophie Parker

Category: Sweet Kitchen

Skill Level: Intermediate

Cuisine: American

Yield: 10 Servings (1 pan (13x9))

Dietary Preferences: Vegetarian

Ingredients

01 Stale brioche or challah bread, diced into 1-inch squares, about 1 pound (13-14 cups).
02 6 cups of eggnog, brought to room temperature.
03 6 large eggs, warmed to room temperature.
04 Half a cup of plain white sugar.
05 2 tablespoons of real vanilla extract.
06 Half a teaspoon of ground nutmeg.
07 Half a teaspoon of ground cinnamon.
08 Half a teaspoon of salt.
09 For the sauce: 4 egg yolks.
10 For the sauce: One-third cup of granulated sugar.
11 For the sauce: Half a cup of heavy cream.
12 For the sauce: Half a cup of half-and-half cream.
13 For the sauce: 1 teaspoon rum extract or 1 tablespoon of rum.
14 For the sauce: A sprinkle of ground nutmeg.

Steps

Step 01

Preheat your oven to 350°F and grease up a 13x9 baking pan.

Step 02

Whisk together the sugar, spices, and vanilla. Beat in the eggs and gradually mix in the eggnog.

Step 03

Fill the greased pan with bread cubes. Drizzle the custard on and mix gently until covered.

Step 04

Push down the bread to soak up liquid. Cover and let it sit for 30 minutes.

Step 05

Take off the foil and bake for 45-55 minutes until puffed and browned. A knife inserted in the middle should come out clean.

Step 06

Whip the yolks and sugar together. Add the cream and half-and-half, then heat in a double boiler until it thickens. Stir in rum and a dash of nutmeg.

Notes

  1. Go for stale bread, or dry fresh bread in the oven.
  2. You can put everything together the night before.
  3. Let it cool for around 20-30 minutes before serving.

Required Tools

  • A 13x9 inch pan.
  • A double boiler.
  • A large bowl for mixing.

Allergy Information

Check each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains dairy.
  • Contains eggs.
  • Contains gluten.

Nutritional Facts (per serving)

These details are provided for informational purposes and aren't a substitute for medical advice.
  • Calories: 425
  • Fats: 18 g
  • Carbohydrates: 52 g
  • Proteins: 14 g