Easy Sweet Cinnamon Swirl Eggnog Bread Pudding

Eggnog Bread Pudding — Sweet Cinnamon Swirl Holiday Comfort

Eggnog Bread Pudding is the kind of dessert that wraps you in a wool blanket and hands you a mug of something warm. Think buttery brioche soaked in spiced eggnog custard, studded with ribbons of cinnamon sugar, and topped with a silky eggnog sauce. It’s nostalgic, cozy, and absolutely made for festive mornings and after-dinner indulgence.

Brief introduction to the recipe

This is a holiday-forward riff on classic bread pudding that uses eggnog as the custard base. It bakes up with a golden crust and a creamy center where the cinnamon swirl pockets create little explosions of sweetness. Serve it for brunch, dessert, or heck — breakfast on Christmas morning. It’s flexible, forgiving, and makes stale bread feel gloriously useful again.

Why you’ll love this cinnamon-swirled eggnog pudding

Why make this instead of cookies or pie? Short answer: texture, taste, and zero fuss.

• It ranks high in Desserts Made With Eggnog because the eggnog actually shines — not just a background note.
• You convert leftover brioche or challah into something showy.
• You can prep it the night before — a true make-ahead holiday hero.
• It’s equally at home as Bread Pudding Christmas brunch or as a warm dessert with a scoop of vanilla ice cream.

The story behind this recipe

Who doesn’t love turning leftovers into magic? Bread pudding began as thrifty peasant food; this version leans into modern holiday flavors. Cinnamon swirl makes every bite feel deliberate and festive, while the eggnog elevates the custard into something unmistakably seasonal. I first made this when I had a panettone and too much eggnog lingering in the fridge — the result was so good that it replaced pie for a while.

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Ingredients breakdown — what each component does (short blurbs)

• Brioche (12 thick slices or rolls, cubed): rich, buttery bread soaks up custard without falling apart. If you use sandwich bread, toast it to dry it out first.
• Milk (1 cup) + Eggnog (1 cup): milk stretches the eggnog and balances sweetness; eggnog brings cinnamon, nutmeg, and holiday flair.
• Vanilla + Nutmeg + Cinnamon: classic warm spices — vanilla lifts, nutmeg gives a toasty note, cinnamon is the star in the swirl.
• Eggs (4): set the custard and give structure while keeping the interior creamy. Room temperature eggs blend smoother.
• Salt (¼ tsp): tiny but essential — it makes sweetness taste like less sugar and more flavor.
• Cinnamon swirl (1 cup brown sugar + 4 tbsp cinnamon): creates those gooey ribbons and caramelized pockets.
• Eggnog sauce (egg + eggnog + butter + cornstarch + sugar): thicken-and-drizzle magic that turns a good pudding into a WOW pudding.

Short tip: dry the bread overnight or toast briefly — you want cubes that soak but don’t go to mush.

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How to make Sweet Cinnamon Swirl Eggnog Bread Pudding — step-by-step

Follow these concise steps for perfect results.

1. Preheat & prep the pan. Heat oven to 350°F (175°C). Grease a 9-inch baking pan and line it with parchment for easy removal. Place the pan on a baking sheet to catch drips.
2. Make the custard. In a saucepan over medium-low heat combine 1 cup milk, 1 cup eggnog (room temp), 1 tsp vanilla, ½ tsp nutmeg, 1½ tbsp butter, 1 tsp cinnamon, and ¼ tsp salt. Warm until butter melts; don’t boil. Remove from heat and whisk in 4 room-temp eggs one at a time until fully incorporated. Set aside. Bold tip: don’t add eggs to the hot pan — temper gently or cool slightly so they don’t scramble.
3. Cinnamon swirl mix. In a bowl combine 1 cup packed brown sugar and 4 tbsp cinnamon. Keep a third of this for topping.
4. Layer the bread. Place one-third of the brioche cubes in the pan, press gently, and sprinkle one-third of the cinnamon mixture. Repeat twice, finishing with bread on top. Press down so the bread nests into the pan.
5. Add custard & soak. Pour half the custard over the bread, wait 5 minutes, then pour the rest. Press lightly so the bread absorbs the liquid. Sprinkle the reserved cinnamon-sugar over the top. Let sit 10–15 minutes. Bold tip: pour in two stages to ensure even soaking.
6. Bake. Bake 35–45 minutes until the top is golden and the center wiggles slightly (it will set as it cools). Let rest 10 minutes before slicing.
7. Make the eggnog sauce. While pudding bakes: whisk 1 beaten egg in a bowl. In a small saucepan combine 1½ cups eggnog, ¼ cup sugar, and 1 tsp cornstarch. Heat and whisk until it simmers. Temper ⅓ of this hot mix into the beaten egg, then pour back into the saucepan. Cook gently until slightly thickened. Remove from heat, stir in 2 tbsp butter until smooth. Serve warm over slices.

Serving note: Top with vanilla ice cream or whipped cream and a light dusting of nutmeg for theatrical flare.

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Pro tips for perfect results

• Dry the bread overnight or toast at 300°F for 10–15 minutes to remove excess moisture. Fresh bread = soggy pudding.
• Use room-temperature eggs — they incorporate more evenly and reduce the risk of curdling.
• Pour custard in two stages so every cube absorbs liquid.
• Keep an eye on bake time — you want a slight jiggle in the center. Overbaked = dry.
• Make ahead: assemble, cover, and refrigerate overnight; bake the next morning. Ideal for holiday mornings.
• If freezing, omit the sauce; freeze portions and reheat, adding fresh sauce later.

Bold tip: resist overbaking — the center should be custardy, not cakey.

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Variations to try — play with flavors

• Boozy twist: Add 2 tbsp spiced rum or bourbon to the custard for grown-up warmth.
• Fruit & nut: Fold in ½ cup raisins, chopped dates, or toasted pecans for texture.
• Chocolate chip: Sprinkle ½ cup dark chocolate chips between layers for melty pockets.
• Citrus brighten: Add 1 tbsp orange zest to the custard for a festive citrus note.
• Vegan swap: Use egg replacer and coconut milk; use vegan brioche or challah alternatives.
• Maple cinnamon: Replace brown sugar swirl with maple syrup mixed with cinnamon for an autumn twist.

Which variation are you trying first? (I vote booze + pecans — party move.)

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Best ways to serve this holiday bread pudding

• Serve warm with a scoop of vanilla ice cream and a drizzle of the warm eggnog sauce — melt factor: 100%.
• For brunch, plate with a dollop of crème fraîche and fresh berries to cut richness.
• Make smaller ramekin versions for individual servings at a dinner party. They look fancy even when they’re easy.
• Pair with strong coffee or mulled cider to complement the spices.

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Quick tips for storage and leftovers

• Refrigerate: Keep covered in the fridge up to 4 days. It often tastes even better a day later.
• Freeze: Slice and wrap individually for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheat: Microwave a single slice 30–45 seconds or bake at 350°F for 10–15 minutes until warmed; add more sauce to refresh.
• Sauce: Store sauce separately in the fridge for up to 3 days and warm gently before serving.

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Common mistakes & how to avoid them

• Skipping bread drying = mushy texture. Always dry or toast your cubes.
• Pouring custard once = uneven soak. Pour half, let sit, then finish.
• Adding eggs cold = curdled custard. Bring the custard to slightly warm and whisk eggs in gradually, or temper.
• Overbaking = dry pudding. Remove with a slight jiggle.
• Using bottled eggnog only: If yours tastes flat, spice it up with a pinch of nutmeg and splash of rum extract.

Bold tip: pour in stages and don’t overbake — those two moves make the pudding sing.

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FAQs (quick and useful)

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Final thoughts — cozy, shareable, and utterly festive

This Egg Nog Bread Pudding doubles as a comforting breakfast and a show-stealing dessert. It’s a brilliant way to use leftover bread while turning seasonal eggnog into something luscious and irresistible. Whether you keep it classic or riff with booze, fruit, or chocolate, the cinnamon swirl and warm eggnog sauce will make people swoon.

If you want my no-fail timeline to prep this for a holiday morning (assemble night before, bake at 9am, serve with warm sauce and ice cream), I’ll write it up. Or if you prefer a crowd-friendly sheet pan version, I’ll convert the recipe for you. Either way — get that eggnog out of the fridge and into something glorious.

Enjoy the spices, the custard, and the ancient magic of turning stale bread into absolute comfort. Want a printable card version of this recipe? I’ve got you.

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