An eggnog bread pudding recipe is the easiest way to use up day-old loaves while leaning into holiday flavor. You soak torn bread in a spiced eggnog custard, then bake it until the top turns golden and the center stays soft. The result is a make-ahead dessert that tastes like Christmas morning without much effort.
Bread pudding works because stale bread holds liquid without turning to mush. Eggnog brings dairy, egg, and spice in one step, so you skip measuring nutmeg and cinnamon separately. This version bakes in about 45 minutes and feeds six people from one baking dish. If you enjoyed this, our chocolate chip cookies is worth trying next. Making this eggnog bread pudding at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Eggnog Bread Pudding
- Uses leftover or discounted bread instead of fresh loaves
- Bakes in one dish with no stovetop work
- Spiced custard sets into a soft, sliceable texture
- Can be assembled the night before and baked fresh
- Walks the line between breakfast and dessert naturally
Ingredients You’ll Need
- 8 cups day-old French bread, torn into 1-inch pieces
- 2 cups store-bought eggnog, full fat
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup dark rum or bourbon
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup golden raisins
- 2 tbsp unsalted butter, melted
- 1/4 tsp salt
Ingredient Substitutions
French bread: Replace with an equal volume of banana bread torn the same size for a sweeter, denser base. Banana bread already contains fat and sugar, so cut the granulated sugar to 1/4 cup to avoid cloying results. The bake time stays the same but the custard absorbs slower due to the tighter crumb. The eggnog bread pudding works well for weeknight cooking when time is limited.
Dark rum: Use 1/4 cup apple cider plus 1 tsp rum extract if you want a non-alcoholic version. The cider adds tartness that keeps the pudding from tasting flat without liquor. Expect a lighter aroma and a slightly more cake-like crumb since alcohol slows protein setting. Storing leftover eggnog bread pudding correctly keeps it tasting good for days.
Golden raisins: Swap for 1/2 cup dried cranberries to add a sharp, red-flecked contrast. Cranberries hold shape better than raisins and won’t sink as much during baking. The pudding reads more tart, so add 1 tbsp sugar if your eggnog is unsweetened. For the best results with this eggnog bread pudding, read through all the steps before starting.
Store-bought eggnog: Make your own with 1 cup whole milk, 1 cup cream, 3 egg yolks, and 1/4 cup sugar if shelves are bare. Homemade lacks stabilizers, so the custard sets softer and needs 5 minutes longer in the oven. Strain the mixture before pouring to remove any yolk clumps.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and butter a 9×13-inch baking dish with the melted butter.
- Spread torn bread and raisins across the dish, pressing so the raisins sit between pieces rather than on top.
- Whisk eggnog, eggs, sugar, rum, nutmeg, vanilla, and salt in a bowl until no streaks remain, about 2 minutes.
- Pour the custard over the bread, then press the bread down so all pieces are saturated within 10 minutes.
- Bake 45 minutes until the top is golden and crispy and the center barely jiggles when shaken.
- Cool on a rack 15 minutes before slicing so the custard firms to a clean wedge.
Pro Tips
Dry the bread on a sheet pan at 120°C / 250°F for 10 minutes if it feels soft, since moist bread dilutes the custard. A pudding mix trick of adding 1 tbsp cornstarch to the eggs keeps the center from weeping.
Rest the soaked bread overnight in the fridge if you want deeper spice penetration and a firmer slice. Read custard technique from Bon Appetit to understand how egg ratio changes the set.
Use a glass dish so you can check the bottom isn’t pale while the top browns. Rotate the pan halfway if your oven runs hot on one side to avoid just set edges with a liquid middle.
Brush the cooled top with warmed rum glaze made from 2 tbsp butter and 1 tbsp liquor for a shiny finish. Pair the slice with lemon bread on a brunch board for contrast.
Common Mistakes to Avoid
Using fresh bread leads to a paste-like layer because it can’t absorb fast enough before the eggs cook. Tear and air-dry the loaf at least 4 hours ahead to build structure.
Pouring custard without pressing causes dry pockets where bread floats above the liquid line. Submerge every piece by hand or the top third bakes into a cracker.
Opening the oven before 35 minutes drops the temperature and creates a sunken, rubbery top. Trust the timer and check only through the window.
Serving Suggestions
Cut warm squares and ladle over alfredo sauce style cream if you want a savory-sweet brunch plate, though most prefer a dusting of nutmeg. A scoop of vanilla ice cream melts into the cracks within a minute.
Plate with pumpkin bread slices and coffee for a holiday spread. The pudding also works cold from the fridge as a next-day snack with no reheating.
Storage and Reheating
Keep covered in the fridge up to 4 days since the baked custard is fully cooked and stable. Freeze individual squares wrapped tight for freeze for up to 2 months without texture loss.
Reheat in a 160°C / 325°F oven for 12 minutes until the center reads 60°C / 140°F on a probe. Microwave singles for 45 seconds if you’re short on time, but the top won’t re-crisp.
Recipe Variations
Chocolate Version
Stir 3/4 cup dark chocolate chips into the bread before pouring custard for a richer, bittersweet bite. The chips melt into pockets that firm to a fudge-like vein after cooling. Bake time holds at 45 minutes but check the center a touch earlier.
Maple Pecan Top
Sprinkle 1/2 cup chopped pecans and 2 tbsp maple syrup on the surface at minute 30 of baking. The nuts toast while the syrup caramelizes into a crackly lid. Expect a louder crunch and a woodsy sweetness over the spice.
Boozy Bourbon Glaze
Whisk 1/2 cup powdered sugar with 2 tbsp bourbon and drizzle after the pudding cools. The glaze sets to a thin shell that adds a sharp alcohol note to each forkful. Skip this if kids are eating and use the cider swap from above.
Eggnog Bread Pudding
Description
Eggnog bread pudding is the easiest way to use up day-old loaves while leaning into holiday flavor. Torn bread soaks in a spiced eggnog custard and bakes until golden on top with a soft, sliceable center.
Ingredients
Instructions
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Heat oven and butter dish
Heat the oven to 180°C / 350°F and position a rack in the center. Butter a 9x13-inch baking dish using the 2 tbsp melted unsalted butter so the pudding releases cleanly after baking.
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Spread bread and raisins
Spread the 8 cups torn bread and 1/2 cup golden raisins across the buttered dish in an even layer. Press the pieces so the raisins sit between bread rather than on top, which helps them stay suspended instead of burning.
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Whisk the custard
In a medium bowl, whisk together the 2 cups eggnog, 3 large eggs, 1/2 cup sugar, 1/4 cup rum, 1 tsp nutmeg, 1 tsp vanilla, and 1/4 tsp salt. Whisk about 2 minutes until the mixture shows no streaks and looks like a uniform pale yellow liquid.
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Pour and soak bread
Pour the custard evenly over the bread and raisins in the dish. Press the bread down with your hands so every piece is saturated within 10 minutes and no dry pockets float above the liquid line.
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Bake the pudding
Bake at 180°C / 350°F for 45 minutes until the top is golden and crispy and the center barely jiggles when you shake the pan. The custard should be fully set with no liquid sloshing, indicating the eggs have cooked through.
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Cool before slicing
Set the dish on a wire rack and cool for 15 minutes so the custard firms to a clean wedge. Slicing too early will cause the soft center to collapse and lose its shape.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 130mg44%
- Sodium 350mg15%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep covered in the fridge up to 4 days since the baked custard is fully cooked and stable; refrigerate within 2 hours of baking.
- Reheating: Reheat in a 160°C / 325°F oven for 12 minutes until the center reads 60°C / 140°F, or microwave singles for 45 seconds without reheating the same portion twice.
- Make ahead: Rest the soaked bread overnight in the fridge if you want deeper spice penetration and a firmer slice, as noted in our overnight zucchini bread method.
- Pro tip: Dry soft bread on a sheet pan at 120°C / 250°F for 10 minutes so it won't dilute the custard.
