Eggnog Bread Pudding
The Warmest Welcome to My Eggnog Bread Pudding
Okay, so here’s the deal: I wasn’t planning on sharing my eggnog bread pudding recipe (honestly, I thought everyone and their grandma had a version) but after a friend practically begged for it last winter—right after she had three helpings at our holiday brunch—well, here we are! There’s just something about making bread pudding with leftover eggnog that hits me in the soft spot. Maybe it reminds me of my aunt Aggie sneaking sips of nog while pretending “to check the custard.” Or, maybe I just can’t say no to any excuse to eat dessert for breakfast. (Wink.)
Anyway, let’s get into this—oh, and I should mention, there’s a tiny detour about raisins (the eternal bread pudding debate) but more on that later.
Why You’ll Want To Make This, Like, Now
- I break out this recipe basically every time it gets below 50°F outside (which, in my part of Kentucky, is most of December through…April?).
- My family basically pounces on the dish before I even have a chance to grab the sauce pitcher. Even my cousin who claims “not to like bread pudding” always asks for seconds. Suspicious, right?
- It’s perfect for using up stale bread and that half-container of eggnog you bought for one fancy coffee and forgot about.
- Honestly, I used to struggle with bread pudding being too soggy, but this method never lets me down—well, unless I forget it’s in the oven. That happened once. We don’t talk about that Christmas.
Here’s What You’ll Need (+ Nifty Swaps)
- About 4-5 cups of old bread—French bread’s great, but Brioche is pure luxury. I sometimes use leftover sandwich bread, or even croissants if they’re knocking about. My grandma swore by Wonder Bread, but any day-old loaf does the trick.
- 2 cups eggnog—Store-bought is fine, but if you want to make it from scratch, Sally’s Baking Addiction has a brilliant homemade version.
- 3 eggs—Large, if you care about such things.
- 1/2 cup sugar (white or brown)—Some folks prefer more; I think a half-cup is just sweet enough. If your nog is super sugary, maybe pull it back a smidge.
- 1 tsp vanilla—Spill a bit extra in there? No one’s judging.
- 1/2 tsp ground cinnamon + 1/4 tsp nutmeg—I go heavy on the cinnamon some days, you do you.
- Pinch salt—Miss this and you’ll notice, trust me.
- 2 tbsp melted butter—Or margarine, if you’re out… I’ve done it, it’s fine.
- Optional: 1/2 cup raisins or dried cranberries or, hey, chocolate chips. My people are divided, so I usually sprinkle half the pudding with extras and leave the other half plain. Democracy in action!
What To Actually Do (Directions, Kinda)
- First, grease a baking dish (about 8×8 inches works, or I’ve used a random casserole pan in a pinch, no drama). Preheat your oven to 350°F (175°C), but if you forget until halfway through, nobody’s perfect.
- Chop or tear your bread into chunky cubes. Toss them in the dish. If the bread’s extra dry, I sometimes let it sit uncovered while I prep the rest—seems to soak up more custard that way.
- Whisk together eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, salt, and that melted butter. For real, this is the part where I sneak a test spoonful. If it tastes holiday-ish, you’re golden. If not, add more cinnamon. (I always do.)
- Pour the custard over the bread bits, poking them down a bit so every piece gets a bath. Don’t freak out if it looks alarmingly wet now—it’s supposed to. Let it sit for 10-20 mins so the bread gets nice and squishy (use this time to hide the evidence of pre-tasting from your kids).
- If you’re doing raisins or whatnot, scatter them over or poke them into the bread. This is usually where my kiddos start hovering, “helping.” Bless them.
- Bake uncovered for 35 to 45 mins—til it looks puffed and set, and a knife in the middle comes out clean-ish (it’ll still jiggle a little, that’s good!). Sometimes the edges brown really fast and I scrunch some foil over the top so it doesn’t singe—do what feels right.
- Let it cool for 10 mins before serving (if you can wait that long; we basically hover in the kitchen breathing in the cinnamon steam).
Notes From My Actual Kitchen (Not a Lab)
- I’ve had it come out too dry a couple times because the bread was rock hard. I now splash a bit of milk over really crusty bread before mixing the custard in—works a treat.
- Once I used coconut eggnog (don’t ask), and it actually turned out okay… flavorful, a little weird, but not terrible. So experiment if you’re dairy-free!
- If you forgot to take the butter out to melt it, room temp blobs whisk in just fine. On second thought, microwave it—it’s quicker.
Some Variations, For Better or Worse
- Tried it with day-old donuts instead of bread—next-level stuff, almost too sweet. Don’t recommend with glazed ones (turns to slop!).
- Added chopped apples once, which I thought would be genius, but turns out the texture threw me off.
- Substitute a splash of bourbon for the vanilla if you’re feeling cheeky—or apple brandy for a lovely twist.
Things You’ll Need (And What To Do Without)
- Mixing bowl (or a big pot if all your bowls are full—I’ve done this more than once, works just fine).
- Whisk or a fork. Stand mixer? Sure, but honestly, it’s more hassle than it’s worth here.
- Baking dish (any oven-safe thing will do; I’ve used a cast iron skillet in a pinch and it was oddly satisfying, though trickier to clean).
- Aluminum foil is handy to prevent over-browning, but not absolutely essential.
Don’t let kitchen gear get in your way. I once mixed the custard up in a giant mug because I couldn’t find my bowl, and it turned out fine.
Storing (But Honestly It’s Always Gone in Hours)
If you portion out leftovers into containers, it keeps in the fridge for about 2-3 days. Warm it up a bit before serving—it’s good cold but kinda claggy straight form the fridge. I once tried freezing a chunk and it was okay, though I had to admit, it had lost a little of its magic.
Serving—How We Like (But You Do You)
I usually spoon it into bowls and top with a drizzle of warm caramel sauce, or just a splash of extra eggnog (not joking—try it!). My uncle swears it needs a dust of powdered sugar. At Christmas, we go wild with whipped cream and a sprinkle of nutmeg. But if I’m eating it for breakfast, I’ll just eat it plain and call it “festive French toast.”
Things I’ve Learned (or, Don’t Be Like Me)
- Do not, for the love of all things, skip the soak time. I once rushed it because I was late for a movie and wound up with dry edges and a gooey center. Friends still tease me about “bread pudding jerky.”
- If you overbake, it gets really rubbery. I mean, it’s still edible, just don’t serve it to anyone picky.
- On second thought, always use real vanilla extract. The imitation stuff tastes weird here, but if that’s all you have…well, c’est la vie.
Questions I Get (More Often Than You’d Think…)
- Q: Can I make this ahead?
A: Yep! Assemble it the night before, keep it in the fridge, and bake in the morning. Actually, I find it works better if it soaks longer. - Q: Does it have to be eggnog?
A: Not strictly. I’ve used vanilla almond milk with a dash of extra nutmeg—obviously it tastes different (and less rich), but it’s still pudding! - Q: Do I have to use raisins?
A: No way! Put whatever you like (or nothing). Chocolate chips are a big hit. Or just leave it plain—totally up to you. No bread pudding police here. - Q: Do you have a favorite caramel sauce?
A: Love this one from King Arthur Baking, but honestly, store-bought is just fine if you’re short on time (or patience). - Q: Mine’s too soupy, what happened?
A: Might be too much liquid or maybe the bread was too soft/eggy. Try a firmer loaf next time, or let it bake another 5 mins. Happens to the best of us (yep, including me last Tuesday).
Well, there you go. If you try it and find yourself eating leftovers cold from the fridge, don’t worry—you’re absolutely not alone. Hope you enjoy my rambling, eggnog-fueled bread pudding adventure. If you want another twist on bread pudding, Bon Appétit has some great ideas too, but I still think my way’s best (maybe I’m biased?).
Ingredients
- 6 cups day-old brioche or challah bread, cubed
- 2 cups eggnog
- 3 large eggs
- 1/2 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
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2Place the cubed bread evenly in the prepared baking dish.
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3In a large bowl, whisk together the eggnog, eggs, sugar, melted butter, vanilla extract, nutmeg, cinnamon, and salt until smooth and fully combined.
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4Pour the eggnog mixture evenly over the bread cubes, making sure all pieces are coated. Gently press down on the bread to help soak up the custard.
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5Allow the mixture to sit for about 10 minutes so the bread can absorb the liquid.
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6Bake for 40–45 minutes, or until the pudding is puffed, set, and golden brown. Let cool slightly before serving. Enjoy warm, optionally topped with whipped cream or a drizzle of caramel sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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