Eggnog Bread Pudding

This eggnog bread pudding recipe is rich, creamy, and perfectly spiced. It is easy to make and delicious, making it the perfect Christmas morning breakfast casserole.

Why I Love This Recipe

This recipe is an eggnog lovers dream come true. It has a rich dreamy eggnog custard with a lightly crisp top, and is incredibly quick and easy to make. It uses freshly sliced bread so the soaking time is reduced and you can have eggnog bread pudding in as little as an hour. I love quickly throwing this recipe together on Christmas morning while the kids marvel over their Santa gifts. It bakes for about 50 minutes, giving us the perfect amount of time to open the rest of our gifts together before it’s time to eat breakfast. Eggnog bread pudding is light enough to be eaten for breakfast, yet rich enough to make a fantastic dessert.

What Type of Bread Should I Use?

Any plain leftover bread will work when making eggnog bread pudding. Enriched breads like sandwich bread, challah, and brioche bread make for extra rich bread puddings. Options like sourdough bread and French bread also work well for this recipe. Avoid using breads that have been seasoned with savory spices or cheese when making sweet bread pudding like this one.

Tools I Recommend

For this recipe I find the following tools quite handy (Amazon affiliate links):

• 2 Quart Casserole Dish
• Mercer Bread Knife

Eggnog Bread Pudding FAQ

More Recipes to Try

• Sourdough Chocolate Chip Bread Pudding
• Cut-out Sourdough Sugar Cookies
• Soft Sourdough Gingerbread Cookies
• Chocolate Walnut Cake
• Cinnamon Brown Sugar Pancakes

Eggnog Bread Pudding

Recipe by Samantha Citro

4.7 from 6 votes

Course: Breakfast Recipes, Sweet RecipesCuisine: AmericanDifficulty: Easy

Servings

6

servings

Cooking time

55

minutes

Total time

1

hour 

5

minutes

This eggnog bread pudding recipe is rich, creamy, and perfectly spiced. It is easy to make and delicious, making it the perfect Christmas morning breakfast casserole.

Ingredients

• 7-8 cups cubed bread (10oz)

• 3 large eggs

• 1 1/2 cups eggnog

• 1 tsp vanilla extract

• 1/2 cup granulated sugar

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp salt

• 6 tbs unsalted butter, melted

Directions

• Prep Ingredients
• Preheat oven to 350°F(180°C).
• Use a bread knife to cut leftover bread into 1″ cubes. Measure out 7-8 cups of cubed bread a place it in a into a 2 quart casserole dish and set it aside.

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• In a medium sized mixing bowl make the custard by whisking together the eggs, eggnog, vanilla, sugar, cinnamon, nutmeg, ground cloves, and salt.
• Melt the butter and allow it to cool until it is no longer hot to the touch.
• Prepare the Bread Pudding
• Pour the custard mixture over the cubed bread and allow it to set for 5 minutes. If you are using leftover bread that has dried out, allow it to soak in the custard mixture for up to 15 minutes.

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• Evenly pour the melted butter on to the bread mixture.
• Bake and Serve
• Cook the bread pudding for 50-55 minutes, or until the custard is fully set.
• Allow the bread pudding to cool for 15 minutes, then dust with powdered sugar before serving.

Notes

• What type of bread should I use? Enriched breads like sandwich bread, challah, and brioche bread make for extra rich bread puddings. Options like sourdough bread and French bread also work well for this recipe. Avoid using breads that have been seasoned with savory spices or cheese when making sweet bread pudding like this one.
• Tools I recommend (amazon affiliate links): 2 Quart Casserole Dish | Mercer Bread Knife

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