Irresistible Homemade Eggnog Bread Pudding – Easy Christmas Dessert Bread

Homemade Eggnog Bread Pudding — Irresistible, Cozy Holiday Dessert

Homemade Eggnog Bread Pudding is the holiday hug your kitchen has been missing: cubes of day-old brioche soaked in creamy, spiced eggnog custard, baked until the top turns golden and the inside stays custardy. It uses Leftover Eggnog like a boss and turns ordinary bread into a proper festive showstopper. Ready to make your house smell like cinnamon and nostalgia?

Why you’ll love this eggnog bread pudding

This recipe hits every holiday note: warm spices, silky texture, and the faint boozy vibe of good eggnog without any fuss. It solves a common problem—What To Make With Eggnog—and answers like a champ. Make it for brunch, for dessert, or for that cozy night when you want something warm and comforting.

It’s simple. You don’t need complicated technique—just whisk, soak, and bake. It’s flexible. Use brioche, challah, French bread, or even croissant scraps for a luxe twist (hello, Croissant Pudding). And best of all: it turns leftovers into a centerpiece. Who wouldn’t love that?

The story behind the recipe

I built this recipe the way holidays actually happen: with bits and scraps and a little improvisation. One year I had more eggnog than sense and a box of slightly stale challah. I whisked them together, threw in spices, and baked. Guests raved. The next year, I added a swirl of caramel; the year after that, toasted pecans. This dish lives in tradition and experimentation—the perfect balance of reliable and joyful.

Ingredients — what you need and why (short blurbs)

• 6 cups day-old bread, cubed (brioche or challah are ideal) — slightly stale bread soaks without collapsing.
• 3 cups eggnog — the star that delivers richness and spice. Use store-bought or homemade. This is the chief way to use Leftover Eggnog.
• 4 large eggs — bind the custard and give structure.
• ½ cup granulated sugar — sweetens and helps the custard set.
• 1 teaspoon vanilla extract — rounds out flavors.
• ½ teaspoon ground cinnamon + ¼ teaspoon nutmeg — classic holiday spice profile.
• ¼ teaspoon salt — balances and lifts flavors.
• 2 tablespoons unsalted butter, melted — adds richness and helps the top brown.
• Optional mix-ins/toppings: raisins, dried cranberries, toasted pecans (try Gingerbread Cookie Bread Pudding vibes with molasses and ginger), caramel sauce, or whipped cream.

Step-by-step: How to make it

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly.
2. Cube the bread. Cut stale brioche or challah into 1-inch cubes and spread them in the dish.
3. Whisk the custard. In a large bowl, whisk together eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
4. Soak the bread. Pour the custard evenly over the bread. Press gently with a spatula so cubes absorb the liquid. Let rest 10 minutes to soak.
5. Top with butter. Drizzle melted butter over the top for a golden finish.
6. Bake. Place in the oven and bake 45–50 minutes, until the top is golden and the center is set but still slightly jiggles.
7. Cool & serve. Let sit 10–15 minutes. Drizzle with caramel, dust with powdered sugar, or serve with whipped cream.

Bold tip: Let the bread soak—that pause makes the difference between dry bread and an ultracreamy center.

Pro tips for perfect results

• Use day-old or lightly stale bread—fresh bread will collapse and get gummy.
• Press the bread into the custard so every cube absorbs eggnog—don’t be shy.
• Cover loosely with foil for the first 30 minutes if the top browns too quickly, then uncover to finish browning.
• Test doneness by inserting a knife near the center; it should come out mostly clean with a little custard clinging.
• For extra richness, swap ½ cup eggnog for heavy cream.
• Want a crisper top? Sprinkle a thin layer of turbinado sugar over the pudding before baking.

Bold tip: Don’t overbake. Overcooking dries the pudding—aim for soft set.

Ingredient swaps & special diet notes

• Dairy-free: use plant-based eggnog and vegan butter.
• Lower sugar: reduce sugar to ⅓ cup or use a liquid sweetener—adjust to taste.
• Gluten-free: use gluten-free bread to make a Gluten-Free version; still superb.
• Boozy twist: stir 1–2 tablespoons rum, bourbon, or brandy into the custard for adult depth (optional).

Variations to try (ten great riffs)

1. Chocolate Chip Eggnog Bread Pudding — stir in ½ cup dark chocolate chips.
2. Rum-Infused Eggnog Pudding — add rum extract or real rum for party flair.
3. Apple Cinnamon — fold in diced apples and extra cinnamon.
4. Pecan Praline Topping — top with chopped pecans and brown sugar for crunch.
5. Cranberry-Orange — add dried cranberries and orange zest.
6. Pumpkin Eggnog — add ½ cup pumpkin purée and pumpkin spice for autumn.
7. Coconut Eggnog — replace part of the eggnog with coconut milk and stir in shredded coconut.
8. Savory twist — omit sugar, add cheese and herbs for a brunchy savory bake.
9. Almond Joy — add shredded coconut, almonds, and chocolate chips.
10. Gingerbread Cookie Bread Pudding — fold in crushed gingerbread cookies and a touch of molasses for warm, spicy depth. (Yes—this one pairs beautifully with eggnog.)

Baking tips for texture and flavor

• If your bread soaks too quickly and the top still looks dry, loosely cover with foil and bake until the center sets.
• For a custardier center, reduce bake time by 5–8 minutes; for a firmer set, add a few minutes.
• Mix-ins like nuts and dried fruit add texture—toast nuts before adding for more flavor.
• Use brioche or challah for the best buttery, tender crumb; country loaf works if you’re aiming for rustic texture.

Best ways to serve eggnog bread pudding

• Pile warm squares on a plate, drizzle with warm caramel sauce, and top with a scoop of vanilla ice cream.
• Serve with a generous dusting of powdered sugar and a dollop of whipped cream for brunch.
• Pair a slice with a cup of coffee or a small glass of warmed eggnog for extra holiday vibes.
• Cut into individual ramekins for single-serve presentation at parties.

Quick tips for storage and leftovers

• Refrigerate leftovers in an airtight container up to 4 days. Reheat in a 300°F oven for 10–15 minutes to revive texture.
• Freeze tightly wrapped for up to 3 months; thaw in the fridge overnight and warm before serving.
• Reheat single portions in the microwave for 20–30 seconds, then finish in the oven for a minute to crisp the top.

Bold tip: Make ahead. Assemble the night before, refrigerate, and bake in the morning for effortless entertaining.

FAQ — quick answers

Why this belongs in your holiday rotation

This is a Christmas Dessert Bread that feels fancy but behaves like a weekday friend—easy, forgiving, and crowd-pleasing. It’s one of the best solutions for Leftover Eggnog Recipes and a beautiful way to spotlight seasonal flavors. Whether you lean into Eggnog Recipes Baking every year or try a new riff like Croissant Pudding, this dish rewards small tweaks with big results.

Final thoughts — make it yours

Eggnog Bread Pudding answers “what to do with leftover eggnog” in the most delicious way. It’s part cozy, part celebratory, and totally customizable. Make it classic, boozy, fruity, or chocolatey—the structure holds up to creative spins. Want my favorite finish? Warm caramel, a cloud of whipped cream, and a sprinkle of freshly grated nutmeg. Perfection.

Go on—grab that carton of Leftover Eggnog, pull out the bread, and bake something that will have everyone asking for the recipe. And hey, if someone dares to eat it for breakfast, tell them it’s tradition. 😉

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