Description
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.
Flavors are best enjoyed warm.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 155mg
