Eggnog Bread Pudding with Rich Eggnog Sauce Recipe
This rich and festive Eggnog Bread Pudding combines day-old brioche or challah bread soaked in a creamy custard made from eggnog, milk, eggs, and warming spices. Baked until golden and served with a luscious eggnog sauce, it’s the perfect comforting holiday dessert that’s both nostalgic and indulgent.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pudding:
- 6 cups day-old bread (such as brioche or challah), cubed
- 2 cups eggnog
- 1 cup whole milk
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon butter (for greasing the pan)
For the Eggnog Sauce:
- 1 cup eggnog
- 1 tablespoon butter
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pudding: Preheat your oven to 350°F (175°C) and butter a 9×9-inch baking dish or an equivalent-sized dish to prevent sticking.
- Prepare the Bread: Tear or cube the day-old bread into bite-sized pieces and evenly place them into the buttered baking dish, creating the pudding base.
- Mix the Custard: In a large bowl, whisk together the eggnog, whole milk, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and fully combined.
- Soak the Bread: Pour the custard mixture evenly over the bread cubes, ensuring all pieces are submerged. Gently press down with a spoon to help the bread absorb the custard liquid. Allow it to soak for 10-15 minutes, pressing occasionally to saturate the bread fully.
- Bake the Pudding: Place the baking dish in the preheated oven and bake for 45-50 minutes. Bake until the top is a golden brown color and slightly crisp, and a toothpick inserted in the center comes out clean. The custard inside should remain soft and creamy.
- Prepare the Eggnog Sauce: While the pudding bakes, combine the eggnog, butter, brown sugar, and optional cinnamon in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.
- Finish the Sauce: Remove the saucepan from heat and stir in the vanilla extract. Keep the sauce warm until ready to serve alongside the pudding.
- Serve and Garnish: Once baked, allow the bread pudding to cool slightly, then serve warm with a generous drizzle of the eggnog sauce. Optionally, garnish with additional ground cinnamon or nutmeg, whipped cream, or a scoop of vanilla ice cream for extra indulgence.
Notes
- Using day-old or stale bread helps the pudding absorb the custard better and prevents it from becoming soggy.
- Brioche or challah breads are preferred for their rich texture and slight sweetness.
- Letting the bread soak in the custard before baking is crucial for custardy texture.
- The eggnog sauce can be flavored with a pinch of ground cloves or allspice for variation.
- For a boozy version, add 1-2 tablespoons of dark rum or bourbon to the custard mixture.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- For a crispier top, broil the pudding for the last 2-3 minutes of cooking, watching carefully to avoid burning.
Keywords: Eggnog Bread Pudding, holiday dessert, festive pudding, eggnog recipe, bread pudding, holiday baking, Christmas dessert
