Eggnog Bread Pudding Recipe
A festive Eggnog Bread Pudding made with challah bread, eggnog custard, warm spices, and a rich eggnog sauce. A classic holiday dessert perfect for gatherings.
12 Servings
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
To make this recipe gluten free, use gluten-free challah, brioche, or sandwich bread. Confirm that the eggnog, cornstarch, and all other packaged ingredients are certified gluten free to avoid cross-contamination.