Eggnog Bread Pudding Recipe

This Eggnog Bread Pudding is a rich and festive recipe, which is made with challah or brioche bread, holiday spices, and a decadent rum-butter syrup. It’s the perfect make-ahead dessert for a holiday brunch or a cozy winter evening, ready after an overnight soak.

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Eggnog Bread Pudding Recipe Ingredients

For the Bread Pudding:

• 1 1/4 lb. challah or brioche bread, cut into 1-inch pieces
• 1 cup golden raisins
• 2 1/2 cups eggnog
• 1 cup whole milk
• 6 large eggs
• 1 cup granulated sugar
• 3 Tbsp. dark rum (optional)
• 1 Tbsp. vanilla extract
• 1 1/2 tsp. ground cinnamon
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly grated nutmeg

For the Spiced Topping:

• 1/4 cup turbinado sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg

For the Rum-Butter Syrup:

• 3/4 cup maple syrup
• 2 Tbsp. unsalted butter
• 1/4 tsp. kosher salt
• 2 Tbsp. dark rum (optional)

How To Make Eggnog Bread Pudding

1. Assemble and Soak: Generously grease a 13×9-inch baking dish. Toss together the bread cubes and raisins in the prepared dish and spread them into an even layer. In a large bowl, whisk together the eggnog, milk, eggs, sugar, optional rum, vanilla, cinnamon, salt, and nutmeg to create the custard.
2. Overnight Chill: Pour the eggnog custard evenly over the bread cubes. Cover the dish with plastic wrap and chill in the refrigerator for at least 8 hours, or up to overnight.
3. Prep for Baking: When ready to bake, preheat the oven to 350°F. Remove the bread pudding from the refrigerator and let it stand at room temperature while the oven preheats.
4. Add Topping and Bake: In a small bowl, stir together the turbinado sugar, cinnamon, and nutmeg for the spiced topping. Uncover the bread pudding and sprinkle this mixture evenly over the top.
5. Bake Until Golden: Bake the bread pudding until it is golden brown and the custard is set, about 1 hour and 5 minutes to 1 hour and 15 minutes. If the top starts to get too brown after 30 minutes, you can tent it loosely with foil.
6. Make the Syrup and Serve: While the pudding bakes, combine the maple syrup, butter, and salt in a small saucepan. Bring to a simmer over medium heat until the butter melts, about 3 minutes. Remove from the heat and stir in the rum. Let the baked bread pudding rest for 10 minutes before serving warm with the hot syrup and fresh berries.

Recipe Tips

• How to get the perfect texture? The most important secret is to use day-old or stale bread and to let the pudding soak overnight. This allows the dry bread cubes to fully absorb the rich custard without turning into complete mush, giving the final pudding a perfect soft but not soggy texture.
• Why do I have to rest the bread pudding? This is a non-negotiable step! Letting the bread pudding rest for at least 10-15 minutes after it comes out of the oven allows the hot custard to finish setting up. If you slice into it while it’s piping hot, it will be runny.
• Can I make this non-alcoholic? Yes, absolutely. For a family-friendly version, you can simply omit the rum from both the custard and the syrup. You can add an extra teaspoon of vanilla to the syrup for flavor if you like.
• How do you know when the pudding is done? The pudding is perfectly baked when a knife inserted near the center comes out clean. The top should be puffed and a deep golden brown, and the custard should not be liquidy.

What To Serve With Eggnog Bread Pudding

This is an incredibly rich and decadent dessert that stands perfectly on its own, especially when drenched in the homemade rum-butter syrup. It is fantastic served with:

• A dollop of fresh, unsweetened whipped cream
• A scoop of vanilla bean or cinnamon ice cream.

How To Store Eggnog Bread Pudding

• Refrigerate: Cover the cooled bread pudding tightly with plastic wrap or foil. It must be stored in the refrigerator due to the egg and dairy content. It will keep well for up to 4 days.
• Reheat: Reheat individual servings in the microwave or place the entire dish, covered with foil, in a 300°F oven until warmed through.

Eggnog Bread Pudding Nutrition Facts

• Serving: 1/12th of pudding
• Calories: 580 kcal
• Carbohydrates: 85g
• Protein: 12g
• Fat: 22g
• Saturated Fat: 12g
• Sugar: 65g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Doughnut Bread Pudding Recipe
• Apple Bread Pudding Recipe
• Ciabatta Bread Recipe