Discovering the Richness of Eggnog Bread Pudding Recipe: A Festive Delight

Have you ever wondered how to transform classic eggnog into a delectable dessert that combines the warmth of bread pudding with the creamy richness of holiday eggnog? Eggnog Bread Pudding Recipe is the answer—a comforting and indulgent treat perfect for festive gatherings or cozy evenings by the fireplace. Let’s explore how you can create this delightful dessert in your own kitchen, blending traditional flavors with a modern twist.

Ingredients for Eggnog Bread Pudding

To make Eggnog Bread Pudding, gather these ingredients:

  • French bread or brioche, cubed: 1 loaf (about 12-14 ounces)
  • Eggnog: 2 cups
  • Heavy cream: 1 cup
  • Eggs: 4 large
  • Granulated sugar: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Ground cinnamon: 1 teaspoon
  • Ground nutmeg: 1/2 teaspoon
  • Salt: 1/4 teaspoon
  • Butter, melted: 2 tablespoons
  • Raisins or dried cranberries (optional): 1/2 cup


Step 1: Preparing the Bread

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside. Cube the French bread or brioche into bite-sized pieces and spread them evenly in the prepared baking dish.

Step 2: Mixing the Eggnog Custard

In a large mixing bowl, whisk together the eggnog, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined. This custard mixture forms the base of your bread pudding, imparting rich, creamy flavors enhanced by seasonal spices.

Step 3: Assembling the Bread Pudding

Pour the eggnog custard evenly over the cubed bread in the baking dish, ensuring all pieces are coated. Gently press down on the bread to help it absorb the custard. If desired, sprinkle raisins or dried cranberries over the top for added sweetness and texture.

Step 4: Baking the Pudding

Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the bread pudding is set and the top is golden brown. A knife inserted into the center should come out clean when the pudding is done.

Step 5: Serving Warm

Remove the Eggnog Bread Pudding from the oven and let it cool slightly before serving. Drizzle with melted butter for an extra touch of richness. Serve warm, optionally with a dusting of powdered sugar or a dollop of whipped cream.

Tips for Perfect Eggnog Bread Pudding

  • Bread Selection: Opt for slightly stale French bread or brioche for the best texture. The dry bread absorbs the eggnog custard more effectively.
  • Custard Consistency: Adjust the baking time if you prefer a softer pudding with a more custard-like consistency or a firmer texture.
  • Variations: Experiment with different types of bread or add-ins such as chocolate chips, chopped nuts, or even a splash of rum for a festive twist.


In conclusion, Eggnog Bread Pudding is a delightful dessert that captures the essence of holiday flavors in every bite. Whether served at a festive gathering or enjoyed as a cozy treat at home, this recipe promises warmth and indulgence with its creamy custard and aromatic spices.

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FAQs About Eggnog Bread Pudding Recipe

Can I use store-bought eggnog for this recipe?

Yes, you can use store-bought eggnog for convenience. Adjust the amount of sugar and spices in the custard mixture based on the sweetness and flavor intensity of the eggnog.

How do I store leftover Eggnog Bread Pudding?

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven before serving.

Can I make Eggnog Bread Pudding ahead of time?

Yes, you can assemble the bread pudding ahead of time and refrigerate it overnight. Bake it just before serving to ensure it is fresh and warm.

What can I substitute for heavy cream in the custard?

You can substitute half-and-half or whole milk for heavy cream if you prefer a lighter version of the bread pudding. The texture will be slightly different but still delicious.

Can I freeze Eggnog Bread Pudding?

Yes, you can freeze baked Eggnog Bread Pudding. Wrap individual portions tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight and reheat in the oven until warmed through before serving.