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Eggnog Bread Pudding Recipe

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3.9 from 3 reviews

This Eggnog Bread Pudding transforms leftover eggnog into a warm, festive breakfast or brunch treat perfect for the holiday season. Rich with spices like nutmeg and cinnamon, soaked in a blend of eggnog, milk, and dark rum, then baked to golden perfection, this pudding is creamy, comforting, and topped with whipped cream for an extra special touch.

  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Ingredients

For the Bread Pudding

  • 1/2 cup butter, melted (plus extra for pan)
  • 16 ounces sliced Italian bread (about 11-12 slices)
  • 2 cups eggnog
  • 2 cups whole milk
  • 1/3 cup dark rum
  • 1/2 cup sugar, plus extra for topping
  • 5 large eggs
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For Serving

  • Whipped cream
  • Extra nutmeg for dusting

Instructions

  1. Prepare the Pan: Use extra butter to grease an 11×9-inch baking pan evenly to prevent sticking.
  2. Cube the Bread: Slice the Italian bread into 1 to 2-inch cubes. Arrange the bread cubes in an even layer inside the greased baking pan.
  3. Add Butter: Drizzle the 1/2 cup of melted butter evenly over the bread cubes to add richness and help create a moist texture.
  4. Mix the Custard: In a large bowl, whisk together the eggnog, whole milk, dark rum, sugar, eggs, nutmeg, cinnamon, vanilla extract, and salt thoroughly until the sugar dissolves and eggs are fully incorporated.
  5. Soak the Bread: Pour the custard mixture evenly over the bread cubes in the pan. Cover the pan tightly with plastic wrap and refrigerate for one hour to allow the bread to soak up the custard fully.
  6. Preheat Oven: Preheat your oven to 350°F (175°C) while the bread soaks.
  7. Bake the Pudding: Remove plastic wrap and place the pan uncovered into the oven. Bake for 1 hour and 15 minutes or until the pudding is puffed up and set but not overly jiggly in the center. If it begins to brown too quickly, tent loosely with aluminum foil.
  8. Cool Slightly: Let the bread pudding cool for 15 minutes to set before slicing.
  9. Serve: Slice the pudding into squares and serve warm topped with whipped cream and a light dusting of nutmeg for a festive finish.

Notes

  • Use slightly stale bread for better absorption of the custard.
  • Adjust the amount of rum to taste or omit for a non-alcoholic version.
  • Cover with foil if browning excessively during baking to prevent burning.
  • Allow the pudding to rest after baking; it firms up making it easier to slice.
  • For extra texture, sprinkle sugar on top before baking for a caramelized crust.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/eggnog-bread-pudding-recipe/