Eggnog Bread Pudding Recipe
This Eggnog Bread Pudding is a festive twist on classic bread pudding, using rich eggnog to create a creamy, spiced custard soaked into tender cubes of day-old brioche or challah bread. Baked to golden perfection and topped with optional powdered sugar, caramel sauce, or whipped cream, this dessert is perfect for holiday gatherings or cozy desserts any time of the year.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 6 cups day-old bread, cubed (such as brioche or challah)
- 3 cups eggnog
- 4 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
Optional Toppings
- Powdered sugar
- Caramel sauce
- Whipped cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Cube the Bread: Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish, creating an even base for soaking.
- Mix the Custard: In a large bowl, whisk together the eggnog, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and fully combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the bread cubes, using a spatula to gently press the bread down and ensure it absorbs the custard thoroughly.
- Let It Rest: Allow the mixture to sit for about 10 minutes so the bread becomes fully saturated with the custard, which improves texture and flavor.
- Add Melted Butter: Drizzle the melted unsalted butter evenly over the top of the soaked bread for a rich, golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set but still moist inside.
- Cool Slightly: Remove from the oven and let the bread pudding cool for about 15 minutes to allow the custard to firm up slightly, making it easier to serve.
- Top and Serve: Dust with powdered sugar, drizzle with caramel sauce, or add a dollop of whipped cream to enhance the dessert’s richness before serving.
Notes
- Use day-old brioche or challah bread for best texture—fresh bread may become too soggy.
- You can prepare the custard and assemble the bread pudding the night before and refrigerate, then bake just before serving to save time.
- Adjust the amount of sugar or spices according to your taste preference.
- For a boozy twist, add 1-2 tablespoons of rum or bourbon to the custard mixture.
- Make sure not to overbake to keep the pudding moist and creamy inside.
Find it online: https://crispcharm.com/eggnog-bread-pudding-recipe/
