Eggnog bread pudding is an easy holiday dessert or sweet breakfast option for Christmas morning. The rich creamy bread pudding with delightful rum flavor is a festive treat, that's sure to be a big hit.
Bread pudding is an old school way to use up stale bread. Being frugal, has never tasted so good!

Bread pudding is such an approachable dessert, even for fledgling cooks. It is also a flexible recipe. Other bread choices can easily be used. I often use day old brioche bread or croissants in my bread puddings too (see: Peach Croissant Bread Pudding and my Berries and Cream Croissant Breakfast Casserole) and that would work here as well.
Check out my Eggnog Whipped Cream recipe too. It would make a fabulous topping for this dessert! Perhaps serve some Coquito coconut eggnog along with it.
How to Make Eggnog Bread Pudding
Let's make a batch of this rustic dessert. Follow along here with pictures or page down to the printable recipe card if you prefer.
The recipe makes 12 servings.
Prep time: 5 minutes Cooking time: 60 minutes
Ingredients
Here is all you will need to make this delicious and festive eggnog bread pudding.
Eggnog Bread Pudding Ingredients:
- 1 (14 oz.) loaf French bread
- 32 fl. oz. eggnog
- 4 eggs
- ¾ cup sugar
- ¼ cup white rum (yes you can use dark rum, just be aware the resulting dish will also be darker)
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon grated nutmeg or ground allspice if you prefer
Sauce Ingredients:
1 cup sugar
½ cup butter (unsalted)
⅓ cup heavy cream
I suggest using maple syrup rather than the sauce if serving for breakfast.
You will also need a 9x13 pan or baking dish, cooking spray and aluminum foil.
Directions
To start Preheat the oven to 350 degrees Fahrenheit and spray a deep 9x13 inch oven pan with nonstick spray.
Next, cut the French bread in dice sized cubes.
Dump the cubed bread pieces into the prepared baking pan and spread out evenly.
In a medium sized bowl add the remains ingredients of the bread pudding ingredients list. Add the eggs, eggnog, granulated sugar, rum, vanilla, cinnamon, and nutmeg.
Whisk until the eggs have been fully broken up and evenly whisked in.
Pour the eggnog mixture over the bread cubes. Make sure all pieces have soaked up all the wet mixture, by pushing the bread down, if necessary.
Cover the pan with aluminum foil and place in preheated oven. Bake for 40 minutes.
Remove the aluminum foil and bake uncovered for an additional 20 minutes.
While the Eggnog bread pudding is baking, make the sauce.
In a small saucepan add the heavy cream, sugar and butter and heat up over low-medium heat for about 5-10 minutes. Make sure to stir often and remove from heat as soon as it starts boiling.
Remove the bread pudding from the oven. The edges will be crispy and golden brown and the custard should be set.
Divide the eggnog bread pudding between 12 ramekins.
Pour 1-2 tablespoons of sauce over each ramekin of bread pudding, then sprinkle powdered sugar over each. Top with some freshly grated nutmeg as well if you like.
Serve the Bread Pudding warm.
Storing Eggnog Bread Pudding
If you want to prep the dish the evening before, simply cover the pan with plastic wrap or foil and leave in the fridge overnight. It will be ready to bake in the morning.
For Leftovers, first ensure the food in cooled, then store in a sealed airtight container or wrap the pan well with cling wrap. The leftover eggnog bread pudding will last in the fridge for 3-4 days. For longer storage, freeze for up to 3-4 months. [ref]
I hope this simple recipe makes you Thanksgiving, Christmas or other special day just a little better.
Eggnog Bread Pudding
Ingredients
Bread pudding Ingredients:
- 14 ounce loaf French bread
- 32 ounces eggnog
- 4 eggs
- ¾ cup granulated sugar
- ¼ cup white rum
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg or ground allspice
Sauce ingredients:
- 1 cup granulated sugar
- ½ cup unsalted butter
- ⅓ cup heavy cream
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit and spray a deep 9x13 inch oven pan with nonstick spray.
- Then cut the French bread in dice sized cubes. And place them in the prepared pan.
- In a medium sized bowl add the remains ingredients of the bread pudding ingredients list. Add the eggs, eggnog, sugar, rum, vanilla, cinnamon, and nutmeg. Whisk until the eggs have been fully whisked and mixed in.
- Pour the eggnog mixture over the bread cubes and make sure all pieces have soaked up all the wet mixture, by pushing the bread down, if needed.
- cover the pan with aluminum foil and bake for 40 minutes.
- Then remove the aluminum foil and bake uncover for an additional 20 minutes.
- While that is baking, make the sauce. In a small saucepan add the heavy cream, sugar and butter and heat up over low-medium heat for about 5-10 minutes. Make sure to stir often and remove from heat as soon as it starts boiling.
- Remove the bread pudding from the oven and divide over 12 ramekins.
- Then pour 1-2 tablespoons of sauce over each ramekin of bread pudding.
- Enjoy while warm
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