Description
This cozy Eggnog Bread Pudding is warm, creamy, and bursting with holiday flavor. Made with brioche or challah and rich eggnog custard, it’s an easy, comforting dessert perfect for Christmas morning or festive gatherings.
Ingredients
-
13–14 cups stale brioche or challah, cubed
-
4 cups eggnog (store-bought or homemade)
-
5 large eggs
-
½ cup granulated sugar
-
2 tsp vanilla extract
-
1 tsp ground cinnamon
-
½ tsp nutmeg
-
¼ tsp salt
-
Optional topping: powdered sugar, pomegranate seeds
-
Eggnog Sauce (optional but recommended): eggnog, sugar, egg yolks, vanilla (your preferred recipe)
Instructions
-
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
In a large bowl, mix the sugar, vanilla, cinnamon, nutmeg, and salt.
-
Whisk in the eggs, then slowly add the eggnog until the custard is smooth.
-
Add the cubed bread to the baking dish and pour the custard over the top.
-
Gently toss and press the bread down so every piece absorbs the mixture.
-
Cover the dish with foil and let it rest for 30 minutes.
-
Remove foil and bake for 45–55 minutes, or until golden and set in the center.
-
Cool for 20–30 minutes, then serve with eggnog sauce, vanilla sauce, whipped cream, or ice cream.
Notes
Brioche or challah provides the best texture, but French bread works too.
For stronger holiday flavor, add extra cinnamon or nutmeg.
This recipe can be prepped the night before. Refrigerate overnight and bake in the morning.
Leftovers store well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 115 mg