Eggnog Bread Pudding
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Eggnog Bread Pudding is the ultimate holiday comfort dessert — warm, custardy, spiced, and wonderfully nostalgic. Every bite tastes like Christmas morning, with soft cubes of bread soaked in creamy eggnog and baked until golden. It’s a simple recipe that turns leftover bread into something truly special and feels like a festive twist on a classic favorite.
Drizzle it with a vanilla glaze, dust it with powdered sugar, or serve it warm with a scoop of ice cream. This is the kind of dessert that fills your home with the cozy scent of nutmeg and instantly becomes part of your family’s holiday traditions.
Eggnog Bread Pudding
Bread Pudding is one of those decadent desserts that just scream the Holidays!! This one doesn't disappoint. The addition of the cranberries (optional) adds a little bit of tartness to balance out the sweet.
Ingredients
- 1 1 lb loaf challah bread, cut into cubes
- 8 lrg eggs, beaten
- 2-1/2 cups half & half
- 1-1/2 cups eggnog
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup golden raisins
- 3/4 cup cranberries (optional)
- FOR THE VANILLA SAUCE:
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy whipping cream
- 1 tbsp vanilla extract
Instructions
- Place cubed bread in a large bowl.
- In another bowl, whisk together all other ingredients except for the raisins and/or cranberries. Pour mixture over bread cubes and stir to combine.
- Add raisins and/or cranberries and stir well.
- Allow mixture to sit for 10 to 15 minutes, stirring often until most of the liquid is absorbed into the bread.
- Spoon mixture into (8) buttered ramekins or 9×13 baking dish. Place on cookie sheet and bake at 350° for 40 to 45 minutes until pudding is completely set and starting to brown on the top.
- Remove from oven and allow to cool.
- VANILLA SAUCE:
- Combine all ingredients for the vanilla sauce except for the vanilla extract in saucepan on stovetop.
- Cook over medium heat, stirring often, about 5-8 minutes or until mixture thickens and comes to a full boil.
- Stir in vanilla extract.
- Cool slightly and pour over bread pudding. You can also top bread pudding with powdered sugar.
