I enjoy this recipe because it’s festive, nostalgic, and perfect for cold evenings. I like how the custard soaks into the bread, creating a tender interior with lightly crisp edges. The warm spices and creamy sauce make it ideal for holidays, family gatherings, or anytime I want a dessert that feels extra special without being fussy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups eggnog full-fat well chilled ⅔ cup milk whole or 2% for richness ⅔ cup granulated sugar fine texture dissolves easily 5 large eggs room temperature for smooth mixing 2 ½ teaspoons vanilla extract pure for best flavor 1 ¼ teaspoons ground cinnamon freshly ground preferred ¾ teaspoon ground nutmeg warm holiday spice ⅓ teaspoon salt balances sweetness 12 ½ cups cubed bread day old sturdy loaf works best
Eggnog Sauce 2 cups eggnog same brand as pudding for consistency ⅓ cup granulated sugar adjust to taste 1 ¼ teaspoons cornstarch thickening agent 1 large egg room temperature for tempering 3 tablespoons butter unsalted cut into pieces ½ teaspoon vanilla extract non alcoholic flavor finish
Directions
I begin by preheating the oven to 350°F and generously greasing a baking dish. In a large mixing bowl, I whisk together the eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt until everything is smooth and well combined.
I gently fold the cubed bread into the custard, making sure every piece is evenly coated. I transfer the mixture to the prepared baking dish and spread it out so the bread is well saturated.
I bake the bread pudding uncovered for about 35 to 40 minutes, until the center is set but still slightly soft. While it bakes, I prepare the sauce by whisking the egg in a medium bowl and setting it aside.
In a saucepan, I whisk together the eggnog, sugar, and cornstarch until smooth. I cook it over medium heat, whisking constantly, until it begins to gently boil. I slowly drizzle some of the hot mixture into the beaten egg while whisking to temper it, then pour everything back into the saucepan.
I return the sauce to low heat and whisk until it gently bubbles again. I remove it from the heat and stir in the butter and vanilla until smooth and glossy. I spoon the warm sauce over the bread pudding and serve it right away.
Servings and Timing
I usually get about 10 servings from this recipe. It takes around 20 minutes to prepare, 40 minutes to bake, and about 10 minutes to rest, for a total time of roughly 1 hour and 10 minutes.
Variations
I sometimes add chopped nuts or raisins to the bread mixture for extra texture. When I want a stronger spice profile, I increase the nutmeg slightly or add a pinch of cloves. I also enjoy using brioche or challah for an even richer result.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm individual portions gently in the microwave or oven until heated through, then spoon extra sauce on top if needed.
FAQs
Can I make this bread pudding ahead of time?
I often assemble it ahead and bake it just before serving.
What kind of bread works best?
I like using day-old sturdy bread like brioche, challah, or French bread.
Can I skip the sauce?
I can, but I love how the sauce adds extra richness and moisture.
How do I know when it’s done?
I check that the center is set but still soft, not dry.
Can I serve this cold?
I can, but I prefer it warm for the best texture and flavor.
Can I freeze Eggnog Bread Pudding?
I freeze it without the sauce and add fresh sauce after reheating.
Is this dessert very sweet?
I find it nicely balanced, especially with the spices.
Can I reduce the sugar?
I slightly reduce it if my eggnog is very sweet.
What makes this holiday-style?
I think the eggnog, nutmeg, and cinnamon give it that festive feel.
What pairs well with this dessert?
I love serving it with extra sauce or a dollop of whipped cream.
Conclusion
I keep this Eggnog Bread Pudding in my holiday dessert rotation because it’s warm, comforting, and full of seasonal flavor. I love how the creamy custard, spiced bread, and silky sauce come together into a dessert that feels perfect for winter evenings and special gatherings.
Eggnog Bread Pudding is a cozy, festive dessert made with creamy eggnog custard, warm spices, and tender baked bread, finished with a silky eggnog sauce for pure holiday comfort.
Ingredients
2 cups full-fat eggnog, chilled
2/3 cup milk (whole or 2%)
2/3 cup granulated sugar
5 large eggs, room temperature
2 1/2 tsp pure vanilla extract
1 1/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/3 tsp salt
12 1/2 cups cubed day-old bread
2 cups eggnog (for sauce)
1/3 cup granulated sugar (for sauce)
1 1/4 tsp cornstarch
1 large egg, room temperature
3 tbsp unsalted butter, cut into pieces
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F (175°C) and generously grease a baking dish.
In a large bowl, whisk together eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and salt.
Fold cubed bread into the custard until evenly coated.
Transfer mixture to the prepared baking dish and spread evenly.
Bake uncovered for 35–40 minutes, until the center is set but still soft.
While baking, whisk the egg for the sauce in a bowl and set aside.
In a saucepan, whisk eggnog, sugar, and cornstarch until smooth.
Cook over medium heat, whisking constantly, until gently boiling.
Temper the egg by whisking in a small amount of hot mixture, then return everything to the saucepan.
Cook briefly until thickened, then remove from heat.
Stir in butter and vanilla until smooth and glossy.
Spoon warm sauce over bread pudding and serve.
Notes
Day-old bread absorbs the custard best.
Brioche or challah makes the pudding extra rich.
Sauce can be made just before serving for best texture.
