Cozy Eggnog Bread Pudding

Eggnog Bread Pudding showed up unexpectedly during our annual gift-wrapping night, when my cousin June showed up with a half-full jug of leftover eggnog and a bag of stale brioche rolls. My living room was already a festive chaos of paper scraps, tangled ribbon, and scattered bows.

Owen was carefully labeling gift tags while Mira glued glitter stars to the top of every present she touched. The oven was still warm from roasted pecans, and there was a certain energy in the house quiet joy, the kind that needed a dessert to match.

While carols hummed from the corner speaker, I tossed cubes of bread into a buttered pan, whisked the eggnog with vanilla and spices, and let the scent of nutmeg curl through the air. My neighbor Joel, known for his endless sweet tooth, peeked in from the patio with a grin just as I was drizzling butter over the top. “Whatever that is, save me a slice,” he said, already reaching for a spoon.

The whole house smelled like spiced cream and warm sugar. We didn’t wait long after baking it was spooned out while still steaming, dusted with powdered sugar, and shared between wrapping breaks.

Eggnog Bread Pudding has stuck with us since that night. It’s quick to prep, easy to scale, and makes holiday leftovers feel fresh. It’s rich but not overdone, and works equally well for breakfast, brunch, or dessert.

And it’s not just about the flavors it holds the warmth of a night spent together, in soft lighting and messy gift wrap, with cinnamon in the air and good people nearby.

Short Description

Eggnog Bread Pudding is a warm, custardy dessert made with soft bread, holiday eggnog, and cozy spices, baked until golden and served with optional toppings like caramel or whipped cream.

Key Ingredients

• 6 cups day-old bread, cubed
• 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: powdered sugar, caramel sauce, whipped cream

Tools Needed

• 9×13-inch baking dish
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Pastry brush or spoon (for butter drizzle)
• Oven

Cooking Instructions

Step 1: Prep the Oven and Baking Dish
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Fill the Dish with Bread
Cube day-old brioche or challah and spread evenly in the prepared dish.

Step 3: Make the Custard
In a large bowl, whisk together eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.

Step 4: Pour and Soak
Pour the custard mixture evenly over the bread. Gently press down the bread to help it soak up the liquid. Let sit for 10 minutes, pressing again if needed.

Step 5: Add Butter and Bake
Drizzle melted butter over the top. Bake uncovered for 45–50 minutes until golden on top and the center has a slight jiggle.

Step 6: Cool and Serve
Allow to cool for 15 minutes. Serve warm, topped with powdered sugar, caramel sauce, or whipped cream if desired.

Why You’ll Love This Recipe

Uses leftover bread and eggnog beautifully

Warm, custardy texture with rich holiday flavor

Can be served for breakfast or dessert

Easy to make ahead

Great for gatherings or quiet evenings

Comforting without being overly sweet

Mistakes to Avoid & Solutions

Using fresh bread
Fresh bread won’t absorb the custard well and can turn soggy. Let it dry out for a day or toast it briefly.

Not pressing the bread into the custard
This step ensures every cube soaks up the flavor. Press lightly before and after resting.

Overbaking
If it bakes too long, it can dry out. Check at 45 minutes; it should have a soft center with a slight jiggle.

Uneven butter distribution
Melted butter should be drizzled or brushed evenly to give a golden, crisp top.

Skipping rest time after baking
Letting it cool for 15 minutes helps it set and makes serving easier.

Serving and Pairing Suggestions

Serve warm with a drizzle of caramel or maple syrup

Top with whipped cream and a dusting of cinnamon

Pair with coffee, spiced chai, or hot buttered rum

Serve buffet-style for brunch or plated with garnish for dessert

Add toasted pecans or cranberries for extra texture

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 3 days

Reheat individual slices in the microwave for 30–40 seconds

Reheat whole dish covered in foil at 300°F for 15–20 minutes

Avoid freezing if using delicate bread like brioche

FAQs

1. Can I make Eggnog Bread Pudding ahead of time?
Yes. You can assemble it up to 1 day ahead, cover, and refrigerate. Bake when ready.

2. What kind of bread works best?
Brioche and challah are ideal for their richness and soft crumb. French bread works in a pinch.

3. Can I use dairy-free eggnog?
Yes, almond or oat-based eggnogs can be used, but check for sweetness and adjust sugar as needed.

4. Is it supposed to be jiggly in the center?
Yes. A slight jiggle in the center means the custard is set but still creamy.

5. Can I add mix-ins?
Absolutely. Try chopped nuts, dried cranberries, or chocolate chips sprinkled over the top before baking.

Tips & Tricks

Let the bread soak fully for the custard to set evenly

For extra depth, add 1 tablespoon of dark rum to the custard

Lightly toast your bread if it’s too fresh

Use a serrated knife for cleaner cuts when serving

Sprinkle cinnamon sugar over the top before baking for extra crunch

Recipe Variations

Spiked Eggnog Bread Pudding: Add 1 tablespoon bourbon or rum to the custard before pouring over the bread.

Chocolate Chip Version: Stir in ½ cup of chocolate chips before baking for extra richness.

Cranberry Orange Twist: Mix in ½ cup dried cranberries and 1 teaspoon orange zest for a bright holiday flavor.

Pecan Streusel Topping: Combine ¼ cup brown sugar, 2 tablespoons flour, 2 tablespoons butter, and ⅓ cup chopped pecans. Sprinkle on top before baking.

Mini Bread Puddings: Bake in greased muffin tins for individual servings (reduce bake time to 25–30 minutes).

Final Thoughts

Eggnog Bread Pudding brings more than just dessert to the table it brings in togetherness, made from pieces of the holiday season that might otherwise go overlooked.

Those leftover rolls, that half bottle of eggnog, the quiet moment between wrapping paper and gift tags it all gets baked into something golden, tender, and shared by the spoonful. It’s one of those dishes that doesn’t need much explaining once it hits the table.

And while the season might shift, the feeling of this pudding lingers: warmth from the oven, the scent of cinnamon drifting into the next room, and people gathered for just one more bite. It’s a dessert that speaks fluently in cozy and leaves behind memories in every pan.