Challah bread, eggnog, cinnamon, nutmeg, sugar, and vanilla—this Eggnog Bread Pudding Recipe is the cozy holiday dessert you didn’t know you needed.
You know how every family has that one thing that always ends up in the fridge around the holidays, and nobody knows what to do with it? For us, it was eggnog. My mom would buy it every December, pour a glass or two, and then… it just sat there, giving me the side-eye every time I opened the fridge for leftover ham.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
One year, probably fueled by equal parts stubbornness and curiosity, I decided to bake it into bread pudding. I had this half-stale challah from a Christmas Eve dinner (don’t ask why we had challah—it just appeared, like all good holiday carbs do). I figured, why not? Worst case scenario, I waste bread and eggnog, which is better than wasting eggnog alone.
Well, turns out that “experiment” became the recipe my family actually asks for now. Which is hilarious considering nobody even likes to drink eggnog. So yeah, this Eggnog Bread Pudding Recipe is kind of my little holiday redemption story.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Eggnog Bread Pudding Recipe?
I won’t sit here and promise it’s going to change your life—it’s dessert, not therapy—but I will say it’s ridiculously cozy. It takes something you already have (ahem, the carton of nog you swore you’d finish) and turns it into a custardy, spiced, golden-topped pudding.
The sauce—oh man, the sauce—is where things get fun. You whisk eggnog with sugar, butter, and maybe a splash of spiced rum, and suddenly people are scraping the bowl like it’s liquid gold. Is it over-the-top? Maybe. Is it worth it? 100%.
And here’s the thing: I’ve made a lot of bread puddings in my life, and honestly, this one sits somewhere between “classic Southern comfort” and “fancy holiday showpiece.” Not too fussy, but not so simple that people think you phoned it in.
Ingredient Notes:
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Challah or brioche bread: Use what you’ve got, but these are the MVPs. They’re rich and soft, and when they go stale, they don’t collapse into mush.
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Eggnog: Obviously. But fun fact—different brands taste really different. Some are sweeter, some are thicker. Don’t stress, it all works.
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Eggs: Four of them. Think of them as the scaffolding holding everything together.
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Sugar: Not too much—you’re already getting plenty from the nog.
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Vanilla extract: I once forgot this. It still tasted good, but not great. So yeah, don’t skip.
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Cinnamon & nutmeg: The dynamic duo. If you overdo nutmeg, it can taste a little like potpourri, so go easy.
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Golden raisins (optional): I’m torn on these. Half my family loves them, half complains. Sometimes I throw them in just to stir the pot.
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Powdered sugar: For the “ta-da” moment when you bring it to the table.
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Spiced rum (optional for sauce): I call it optional, but between us, it’s what makes people ask for seconds.
How To Make Eggnog Bread Pudding?
Step 1 – Prep the bread.
Cube it, spread it out, let it dry. Overnight is ideal, but if you forget, toast it in the oven for 10 minutes. Don’t overthink it.
Step 2 – Whisk the custard.
Eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, salt. Whisk until smooth. If you sneak a taste here, no judgment—I always do.
Step 3 – Put it together.
Butter a 9×13 dish like your life depends on it (nobody likes stuck pudding). Add the bread cubes, scatter raisins if you’re feeling generous, and pour the custard over. Press the bread down gently so it soaks up every drop. Cover and chill for at least two hours—or overnight if you’ve got the patience.
Step 4 – Bake.
Let it sit out while you preheat to 350°F. Bake until the top is golden and the center’s just slightly wobbly—35 to 45 minutes. If it’s browning too quickly, toss a piece of foil on top.
Step 5 – Make the sauce.
This is where you have to play chef. Heat eggnog, sugar, and cornstarch in a saucepan until it bubbles. Temper your egg yolk (basically whisk a bit of hot liquid into it so you don’t end up with scrambled eggs). Add it back, stir, and finish with butter and rum. Try not to stand over the stove eating it with a spoon.
Step 6 – Serve.
Cool for 15 minutes, dust with powdered sugar, slice, and pour on that sauce. Watch people who claimed they “don’t like eggnog” take second helpings.
Want To Save This Recipe?
Storage Options:
Leftovers? They’ll keep in the fridge for 3–4 days, which honestly feels like a small miracle with holiday desserts. Microwave slices for a quick reheat, or stick the whole pan in a low oven if you’re feeling fancy. Freezing? I’ve tried it. Don’t bother. The texture goes weird, and you’ll regret it.
Variations and Substitutions:
Here’s where you can play:
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Bread swaps: French bread, panettone, even leftover dinner rolls. All fair game.
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Mix-ins: Chocolate chips, dried cranberries, maybe even toasted pecans.
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No eggnog on hand? Whole milk plus a splash of cream and extra spice. Not quite the same, but it works.
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Boozy upgrade: Bourbon instead of rum. Bold move, but I like it.
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Dairy-free: Almond milk eggnog actually surprised me—it held up pretty well.
What to Serve with Eggnog Bread Pudding?
You could just serve this Eggnog Bread Pudding Recipe as-is, but if you want to get a little extra:
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A scoop of vanilla ice cream (warm pudding + cold ice cream = bliss).
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A dollop of whipped cream.
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Fresh fruit for a tart pop.
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Coffee, spiced chai, or heck, more eggnog if you’re brave.
Frequently Asked Questions:
Can I make it ahead?
Yep. Assemble the night before, bake the next day. Perfect if you don’t want to juggle dessert while the turkey’s still roasting.
Do I have to use stale bread?
Not really. Fresh bread can work—you’ll just need to toast it a bit first.
Can I skip the sauce?
Technically, yes. But that’s like Christmas without lights. Possible, but… why would you?
So that’s my Eggnog Bread Pudding Recipe—born out of fridge guilt and now a full-on holiday tradition. It’s sweet, spiced, a little nostalgic, and a whole lot easier than people think. Try it this year, and then tell me—team raisin, or team “why ruin dessert with raisins”?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Eggnog Bread Pudding Recipe
Ingredients
For the Pudding:
- 1 loaf challah or brioche bread stale (1 pound, about 10 cups), cut into 1-inch cubes
- 3 cups eggnog
- 4 large eggs
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup golden raisins optional
- Powdered sugar for dusting
For the Eggnog Sauce:
- 1½ cups eggnog
- ¼ cup granulated sugar
- 1 teaspoon cornstarch
- 1 egg yolk
- 2 tablespoons butter
- 2 tablespoons spiced rum optional
Instructions
Prepare the bread:
- Cut the challah or brioche into 1-inch cubes and spread in a single layer on a baking sheet. Leave to dry overnight.
Make the custard:
- In a large mixing bowl, whisk together the eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Assemble the pudding:
- Lightly grease a 9×13-inch baking dish with butter. Add the bread cubes and optional raisins. Pour the custard mixture evenly over the bread, pressing the cubes down gently to ensure absorption. Cover the dish and refrigerate for at least 2 hours, preferably overnight.
Bake:
- Preheat the oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it stand at room temperature for about 20 minutes. Bake uncovered for 35–45 minutes, until the top is golden brown and the center is just set but slightly wobbly. If browning occurs too quickly, cover loosely with foil.
Prepare the eggnog sauce:
- While the pudding bakes, combine the eggnog, sugar, and cornstarch in a medium saucepan over medium heat. Stir frequently until bubbles form around the edges. In a separate bowl, whisk the egg yolk lightly, then temper it by gradually adding some of the hot eggnog mixture while whisking constantly. Slowly return the tempered yolk mixture to the saucepan. Reduce heat to low and continue stirring until thickened. Remove from heat and stir in the butter and spiced rum, if using.
Serve:
- Allow the bread pudding to cool for 15 minutes. Lightly dust with powdered sugar, cut into squares, and serve warm with the eggnog sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
