Eggnog Bread Pudding Recipe

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Cozy Eggnog Bread Pudding Recipe, Made Simple

Nothing says comfort quite like a warm, buttery bread pudding on a crisp day. I love how this Eggnog Bread Pudding Recipe transforms humble leftover bread into a rich, fragrant dessert that feels like a special weekend treat you deserve.

With the lovely holiday-inspired flavors of eggnog, cinnamon, and nutmeg, this pudding is both nostalgic and fresh. You’ll find it incredibly forgiving and adaptable, making it perfect for family gatherings or quiet moments by the fire.

So, grab your favorite loaf and let’s turn it into a toasty, golden delight that fills your kitchen and heart with warmth.

Ingredient Lowdown

• Day-old bread (brioche or challah): Its sturdiness soaks up custard beautifully without turning mushy.
• Eggnog: Brings creamy sweetness and festive spices that make this pudding sing.
• Eggs: They’re the glue creating that luscious, custardy texture we all crave.
• Granulated sugar: Just enough to balance richness, but not overpower.
• Vanilla extract: A warm, floral note that rounds out the custard.
• Cinnamon and nutmeg: Classic spices adding depth and a cozy aroma.
• Salt: Heightens all the sweetness and spices, a subtle but important touch.
• Unsalted butter, melted: Gives the top that irresistible golden crust and extra richness.
• Optional toppings: Powdered sugar, caramel sauce, or whipped cream for finishing flair.

Set Up for Success

Before you dive in, make sure your bread is nicely cubed into 1-inch pieces and your baking dish is ready—lightly greased so nothing sticks. Preheat the oven to 350°F (175°C), a perfect moderate temperature that gently cooks the custard without drying it out.

Step-by-Step: Eggnog Bread Pudding Recipe

1. Preheat and prep your pan: Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This ensures your pudding comes out beautifully without sticking.
2. Cube day-old bread: Cut bread into 1-inch cubes. I often prefer brioche or challah here; their slightly sweet crumb soaks the custard and still holds some structure.
3. Whisk together the custard: In a large bowl, combine eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth. You’re aiming for a silky custard that’s fragrant and ready to soak.
4. Combine bread and custard: Pour the custard over bread cubes, pressing down gently with a spatula so the bread absorbs every bit. This resting step for about 10 minutes is key to a soft, creamy center.
5. Drizzle melted butter on top: This adds a lovely golden crust and buttery richness after baking.
6. Bake for 45-50 minutes: You want a golden brown top with custard set but still tender inside. The edges should be lightly crisped with a toasty aroma filling your kitchen.
7. Cool before serving: Let it rest about 15 minutes; this helps all those flavors settle and makes it easier to portion.
8. Top and enjoy: Don’t skip the finishing touches—powdered sugar, a drizzle of caramel, or freshly whipped cream takes this indulgence over the top.

Flavor Twists for Eggnog Bread Pudding Recipe

• Add chopped pecans or walnuts for a lovely crunch contrast.
• Stir in a handful of dried cranberries or raisins to add bursts of tartness and chew.
• Swap ½ cup of eggnog with bourbon or rum for an adult twist that warms the soul.
• Top with toasted coconut flakes for a tropical hint that plays nicely with spices.
• Use pumpkin puree and a pinch of cloves to create a seasonal pumpkin-egg nog hybrid.
• For extra decadence, drizzle maple syrup instead of caramel sauce on top.

Storage & Make-Ahead Tips

• Store leftovers tightly covered in the fridge for up to 3 days—reheat gently to avoid drying out.
• This dish freezes beautifully: wrap tightly and freeze for up to 1 month. Thaw overnight in fridge before reheating.
• Make the custard ahead and soak the bread overnight in the fridge for a hands-off morning bake.
• Reheat slices in a 325°F oven, covered loosely with foil, until warmed through to keep texture soft and moist.

Eggnog Bread Pudding Recipe FAQs

• Can I use fresh bread? For best texture, day-old bread is ideal since it soaks up the custard without turning to mush. If using fresh, consider toasting it lightly first.
• What if I don’t have eggnog? You can substitute whole milk or half-and-half mixed with a pinch of cinnamon and nutmeg—though you’ll miss some of that signature festive flavor.
• How do I know when it’s done? The top should be golden and set, and a knife inserted in the center should come out mostly clean but slightly moist.
• Can I add fruit? Absolutely! Dried or fresh fruit can add delightful sweetness and texture. Just fold them in before soaking.
• Is this suitable for breakfast? Yes! This pudding is rich but not too sweet, making it a lovely weekend brunch treat as well as dessert.

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