Cozy Holiday Eggnog Rice Pudding – Gluten-Free Christmas Breakfast

Holiday Eggnog Rice Pudding — cozy, creamy, and totally Christmas-ready

Holiday Eggnog Rice Pudding is what you make when you’ve got a carton of leftover eggnog and you refuse to drink one more lukewarm cup of it. This version turns ordinary Rice Pudding into a rich, spiced, comforting breakfast or dessert that smells like the holidays and tastes like a hug in a bowl. Perfect for Christmas Breakfast, brilliant as an Eggnog Dessert, and ideal for a slow, cozy morning when you want something warm and festive.

Why you’ll fall for this (spoiler: it’s the eggnog)

Let’s be honest: leftover eggnog is a problem most of us happily have. Instead of letting it go flat in the fridge, use it to make a seriously decadent Egg Nog Rice Pudding Recipe. The eggnog adds spice, nutmeg, and a creamy density that regular milk just can’t match. The texture? Silky and spoonable. The aroma? All the holiday vibes. The result is equally at home on your breakfast table or plated as a sweet finale after dinner.

Quick highlight: Adding the eggnog near the end of cooking preserves its flavor and keeps the custardy richness intact.

A tiny backstory — why I started cooking with eggnog

I used to be the person who drank the seasonal eggnog and then wondered what to do with the rest. Then one Christmas morning I swapped some of the milk in my usual rice pudding for eggnog. Game changer. Suddenly the whole house smelled like cinnamon and nostalgia, and people actually came into the kitchen asking what smelled so good. That’s the simple story behind this recipe: it’s a thrifty, tasty way to use up holiday milk and give ordinary pudding an extraordinary upgrade.

Ingredients breakdown — what each one does

• Water & Arborio rice — The rice gives a creamy body when the starch is coaxed out; arborio is ideal because it releases starch slowly and yields a custardy texture.
• Whole milk — Adds creaminess and helps cook the rice evenly before the eggnog joins the party.
• Eggnog — The star. Adds festive spice and richness. Use good-quality cartoned or homemade eggnog.
• Brown sugar & granulated sugar — Brown sugar brings molasses warmth, granulated sweetens without altering texture much.
• Nutmeg & allspice — Keep the wintery spice profile warm and cozy. Freshly grated nutmeg is so worth it.
• Bourbon vanilla bean — Scrape the seeds for deep vanilla aroma; toss the pod in while simmering to infuse the pudding.
• Optional toppings — Melted chocolate, honey, toasted nuts, or a dusting of cinnamon — pick your mood.

Step-by-step: How to make the perfect Eggnog Rice Pudding

1. Boil the rice. Bring 2 cups water to a boil, add a pinch of salt and 1 cup arborio rice. Reduce heat to low and simmer for about 15 minutes, until most of the water is absorbed. Stir occasionally so it doesn’t stick.
2. Add milk and spices. Pour in 2 cups whole milk, add 2 tbsp light brown sugar and 2 tbsp granulated sugar, ⅛ tsp nutmeg and ⅛ tsp allspice. Slice a vanilla bean and scrape the seeds into the pot; drop the pod in too. Simmer on low, stirring frequently, for ~20 minutes until the rice is tender and the mixture thickens.
3. Finish with eggnog. Stir in 1 cup eggnog and continue to simmer on low for 10 more minutes, stirring often. The eggnog enriches the pudding and deepens the spice profile. Do not boil aggressively — keep it gentle.
4. Rest & serve. Remove from the heat, discard the vanilla pod, let sit 10 minutes to thicken. Serve warm with a chocolate drizzle or a spoonful of honey.

Pro tip: Stir frequently and keep the heat low — burnt milk ruins everything.

Pro tips for the best texture and flavor

• Use Arborio rice if you want a super-creamy, risotto-like pudding. Other short-grain rice will also work, but cooking time and texture will vary.
• Add liquids in stages — water first so the rice hydrates, milk second to build creaminess, eggnog last to preserve the boozy/spice flavors.
• Stir often during the milk and eggnog stages to prevent scorching. Burnt rice = sad pudding.
• Scrape a vanilla bean rather than depending solely on extract for the most luxurious aroma. If you use extract, add it at the end.
• If it gets too thick, stir in a splash of milk or eggnog to loosen it up. If too thin, simmer a bit longer or let it cool — it will set as it cools.
• Make ahead: rice pudding keeps and often tastes better the next day after flavors meld. Rewarm gently and add a splash of milk if needed.

Variations to try (because creativity rules)

• Boozy upgrade: stir in 1–2 tbsp bourbon or spiced rum with the eggnog for adult-only servings.
• Chocolate eggnog rice pudding: fold in 2–3 tbsp cocoa powder with the milk stage, then drizzle melted dark chocolate on top.
• Cranberry crunch: top with dried cranberries and toasted pecans for a tart contrast.
• Maple-caramel twist: swap brown sugar for maple syrup in the final stage and finish with a light caramel drizzle.
• Vegan-ish: use plant-based milk and a vegan eggnog alternative; swap butter (if used in variations) for coconut oil.

Best ways to serve — breakfast, brunch, or dessert?

• For Christmas Breakfast: serve warm in pretty bowls, top with molten chocolate drizzle and a sprinkle of nutmeg. It’s festive and filling — a perfect morning treat.
• As a dessert: portion small bowls and top with whipped cream and toasted almonds. Add a cookie on the side if you want to impress.
• For brunch spreads: put out a big pot and let guests help themselves; offer honey, chocolate, chopped nuts, and citrus zest as toppings. This is a show-stopping Breakfast Brunch Recipes entry.
• Cold option: chill overnight and serve topped with fruit compote or compote spooned on the side.

Storage & leftovers — keep it safe and tasty

• Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove or microwave with a splash of milk to loosen.
• Freeze: Not ideal — ice crystals alter texture. If you must freeze, do so in individual portions and expect a slightly grainier texture upon thawing.
• Freshen it up: If the pudding tightens in the fridge, stir in milk or eggnog when reheating for a silky finish.

Quick FAQ

Why this is one of my favorite Pudding Recipes

This pudding is the cozy intersection of comfort and celebration. It takes humble pantry staples (rice, milk, sugar) and a little seasonal indulgence (eggnog) and turns them into something spectacular. Plus, it’s economical — you transform leftover eggnog into something everyone fights over. If you want a holiday recipe that’s both nostalgic and clever, this is it.

A note on pairing — what to eat with your eggnog rice pudding

• A crisp citrus salad cuts through the richness.
• Gingerbread or spiced biscotti add crunch.
• A hot cuppa — black tea, chai, or coffee pairs beautifully.
• For the grown-ups: a small pour of fortified wine or coffee liqueur on the side.

Final thoughts — make it your own

This Eggnog Recipe is forgiving, warm, and flexible. Use what you have, tweak the spices to match your holiday mood, and don’t be afraid to experiment with toppings. Whether you serve it for Christmas Breakfast or spoon it by the bowlful at a tree-trim party, it’s a delicious way to love up your leftover eggnog.

If you’re into other holiday takes, try freezing some eggnog into cubes for festive Slushies later — or check out more Pudding Recipes that can use holiday milk. FYI: once you make this, people will ask for it every year.

So — are you ready to rescue that leftover eggnog and turn it into the coziest winter comfort food? Get a pot on the stove, stir slowly, and savor the holiday smells. You’ve got this.

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