Cozy Winter Bread Pudding with Eggnog — Ultimate Holiday Bread Pudding

If you’re craving a holiday hug in dessert form, this Holiday Bread Pudding is exactly the cozy, slightly naughty treat your kitchen needs right now.

Brief introduction to the recipe

Meet the easiest, most comforting twist on classic bread pudding: cubes of slightly-stale bread soaked in a spiced eggnog custard, baked until puffed and golden, then drowned (in the best possible way) in a warm, silky eggnog custard sauce. Think of it as Holiday Bread Pudding on steroids — but the friendlier kind. Serve it warm with whipped cream or a scoop of vanilla ice cream and watch polite dinner guests turn into enthusiastic seconds-seekers.

Why you’ll love this recipe

Why love it? Short answer: nostalgia, texture, and booze-adjacent decadence (if you want). Long answer: it uses leftover bread and leftover eggnog — two holiday problems solved — and it transforms them into something that tastes like celebration. This is one of those recipes that looks fancy but is laughably easy to pull off. Want breakfast? Try it for brunch. Want dessert? Perfect. Hosting? Make it ahead. Need to impress someone? Done.

Pro tip: use slightly stale bread — it soaks better and gives a custardy, custard-rich center.

The story behind the recipe

I adore eggnog, but I don’t love wasting a whole carton. Sound familiar? I kept finding half-full cartons in the fridge, looking forlorn. Enter: this cozy mash-up of comfort and cleverness. A family recipe remix, if you will — inspired by classic Winter Bread Pudding vibes and a soft spot for anything that smells like nutmeg and cinnamon. It started as a “use-up-the-eggnog” experiment and turned into an annual holiday staple. Also: full disclosure — I’ve been known to eat it for breakfast. No regrets.

Ingredients breakdown (with short descriptive blurbs)

Below is a friendly look at what each ingredient does and why it matters.

• Bread (brioche, challah, French loaf, or sliced white): Slightly stale is best. It soaks and sets into that luxurious custard texture we all want. Brioche gives extra richness; challah gives a tender crumb.
• Eggnog: This is the star. The eggnog adds spice, aroma, and creaminess. Store-bought works great; homemade would be epic.
• Milk (any type): Cuts the richness just enough and helps the custard set. Whole milk makes it richer; plant milks work fine for a lighter or dairy-free pivot.
• Sugar (white or brown): Sweetness and caramel notes. Brown sugar adds depth and toasty flavor.
• Eggs (large): The custard binder. They give structure and creaminess.
• Vanilla extract: A small dash brightens everything.
• Ground cinnamon + nutmeg: Classic holiday spice handshake. Don’t skip the nutmeg — it makes it taste like the holidays.
• Salt: Balances sweetness and rounds flavors.
• Butter: Added into the sauce for gloss and mouthfeel.
• Cornstarch: Thickens the eggnog custard sauce so it clings beautifully.
• Spiced rum (optional): Because yes. A little rum in the sauce makes it feel grown-up and cozy. No judgment either way.

## Egg Nog Pudding Recipe — How to make it (step-by-step)

Follow these steps and you’ll have a warm, fragrant pan of comfort on the table in about an hour, depending on your oven and chosen bread.

1. Prep the bread. Cut the bread into roughly 1–1.5 inch cubes. Toss them into a roomy bowl. If your bread is fresh, toast the cubes for 8–10 minutes at 325°F to remove some moisture.
2. Make the custard base. Whisk together eggnog, milk, sugar, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt until smooth. Don’t over-whisk; you want a silky mix, not foam.
3. Soak the bread. Pour the custard over the bread cubes and gently fold until evenly coated. Let rest 10–15 minutes so the bread soaks up the mixture. Want it extra custardy? Let it sit 30 minutes in the fridge.
4. Transfer to the baking dish. Butter your dish lightly, then nestle the soaked bread in. Press gently so the top is even.
5. Bake. Preheat oven to 350°F. Bake uncovered for about 35–45 minutes until the top is golden and the center still wobbles slightly (it will set as it cools). If the top browns too fast, tent with foil.
6. Make the eggnog custard sauce. In a small saucepan, whisk together eggnog, sugar, and cornstarch. Bring to a simmer while stirring constantly until it thickens. Temper one beaten egg by slowly whisking in a few tablespoons of the hot mixture, then whisk the tempered egg back into the saucepan. Bring back to a light boil, then remove from heat and stir in butter and spiced rum if using. Make sure to temper the egg — this prevents scrambled bits.
7. Serve. Slice, dust with powdered sugar if you like, drizzle warm eggnog sauce, top with whipped cream or ice cream, and serve immediately.

Pro tips for perfect results

• Use stale bread — it soaks but keeps texture. Fresh bread gets gummy.
• Don’t overbake. If the center still wiggles, you’re good — it finishes as it cools. Overbaking yields dry bread pudding.
• Tempering is non-negotiable when adding hot custard to raw egg — do it slowly and whisk fast.
• Brown sugar in the custard adds great depth and a caramel hint. Try a 50/50 white-to-brown mix if you want nuance.
• If top browns too quickly, tent with foil. This avoids a burnt top and a raw middle.
• Make ahead: assemble and refrigerate overnight, then bake the next day. It actually improves flavor. (Big win for hosts.)
• Want crunch? Scatter chopped pecans or spiked streusel on top before baking for texture contrast.

Variations to try

This recipe plays well with twists. Swap and experiment:

• Gingerbread Bread Pudding: Add molasses and extra ginger, or swap in ginger snap cookies for some cubes. This gives a spicy snap that pairs with eggnog beautifully. Use Gingerbread Bread Pudding cubes or crumbs for extra punch.
• Hot Cocoa Bread Pudding: Stir cocoa powder into the custard and drop in mini marshmallows before baking for a gooey, chocolatey version — basically adult hot chocolate in pudding form. Call it Hot Cocoa Bread Pudding and watch it disappear.
• Rum Raisin: Soak raisins in rum and fold them into the bread before baking for classic holiday vibes.
• Gluten-free: Use GF bread and check custard thickeners. Works great.
• Savory twist (weird but good): Skip sugar and add sharp cheddar + chiles for a breakfast-forward casserole. Not eggnog-related, but hey — creativity.
• Eggnog breakfast: Serve smaller portions for brunch and label as Eggnog Breakfast Recipes—your brunch crew will think you leveled up.

Best ways to serve

This dish sings when served warm. Here are my favs:

• Pile a slice on a plate, drizzle warm eggnog custard sauce, then crown with whipped cream.
• Add a scoop of vanilla ice cream for an indulgent contrast — hot pudding + cold ice cream = pure joy.
• For brunch, slice smaller portions and serve with coffee and a dusting of powdered sugar.
• Want to go full holiday? Add a sprinkle of toasted pecans and a light drizzle of rum caramel.
• Turn it into a breakfast bake by serving with maple syrup or even a spoonful of jam. Don’t knock it till you try it. FYI, this also works as a Christmas Bread Pudding Recipe for morning-after festivities.

Quick tips for storage and leftovers

• Store in an airtight container in the fridge for 3–5 days. Reheat gently in microwave or oven until warmed through.
• To reheat in the oven: Cover loosely with foil and warm at 325°F until heated — about 15–20 minutes depending on portion size.
• Sauce storage: Keep sauce separate in a jar; it lasts 4–5 days chilled. Rewarm slowly and whisk before serving. Cover with plastic wrap directly on the sauce surface to avoid a film.
• Freeze: You can freeze portions, but texture shifts a bit. Thaw in the fridge overnight and reheat.

FAQs

Serving ideas for special occasions

• Christmas morning: Make this as a make-ahead casserole. Pop it in the oven while presents are being unwrapped. This doubles as Christmas Bread Pudding Recipe material and brunch showmanship.
• Holiday party: Bake in a shallow pan so you can serve family-style with sauce on the side — saves time and looks gorgeous.
• Cozy night in: Pair a bowl with hot cocoa or spiced coffee to lean into the Hot Cocoa Bread Pudding vibe. Perfect with throw blankets and ugly sweaters.

Other sauce options (because variety is the spice of life)

If you don’t want the eggnog sauce, try one of these:

• Vanilla sauce — smooth, classic, and not-too-sweet.
• Rum sauce — buttery and boozy (for grown-ups).
• Rum raisin sauce — rich and fruity.
• Warmed caramel sauce — for caramel lovers who mean business.

Final thoughts (wrap-up)

This Egg Nog Pudding Recipe doubles as a crowd-pleaser, a leftover-saver, and a comfort-food hug in a dish. It fits perfectly into both dessert and brunch rotations and adapts beautifully to riffing and remixing. Whether you call it Holiday Bread Pudding, Winter Bread Pudding, or a cheeky Eggnog Treats centerpiece, it delivers nostalgic spice, textural contrasts, and that warm holiday glow we all chase.

So: will you make it for breakfast, dessert, or just because? IMO, that’s the whole point — indulge.

Last bold tip: if you’re on the fence about adding rum to the sauce, add a splash. It tastes like holiday magic. And remember — leftovers reheat like a dream. You’re welcome.

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