Eggnog Bread Pudding

This eggnog bread pudding turns buttery brioche, creamy holiday custard, and warm spices into a golden Christmas treat with a soft center and lightly crisp edges. Finished with a sweet eggnog glaze, this easy bread pudding using eggnog is just as welcome at Christmas brunch as it is for dessert. Add a splash of rum or bourbon if you want a grown-up version.

My husband is a much bigger eggnog fan than I am, but we both love this eggnog bread pudding! My grandson especially loved our jumbo muffin version: I gave him a tiny cup with a spout so he could drizzle his own glaze over each bite. We have a photo of him pouring with the most serious expression, followed by the biggest smile after tasting it. He told me this "French toast" was as yummy as his favorite chocolate French toast and that I could make it again anytime!

Why You Will Love This Recipe

• Holiday Flavor Without Being Overwhelming: Eggnog, cinnamon, and nutmeg taste festive, even if you aren't usually an eggnog fan.
• Soft Custard and Golden Edges: Brioche soaks up the creamy custard while keeping enough structure to slice.
• One Recipe, Lots of Possibilities: Bake it in a square pan, make individual jumbo muffins, or change the flavor with pecans, cranberries, or raisins.

How We Tested Eggnog Bread Pudding

• Best Bread: Brioche was our favorite for its rich, soft texture. Challah was a close second because it held its shape so well. French bread was sturdy, while croissants were delicious but could be greasy.
• Bread Size and Dryness: Twelve ounces (about 8 loosely packed cups) of 1-inch cubes fit the 9-inch pan. Smaller cubes turned mushy, while larger ones could stay dry in the middle. Day-old or lightly oven-dried bread worked best.
• Eggnog Ratio: Two cups eggnog with ½ cup whole milk gave plenty of eggnog flavor without being too heavy. Using all eggnog made a richer, more pronounced pudding.
• Eggs: Four eggs gave the soft, set custard we wanted. Three made it looser, while five produced a firmer, eggier result.
• Sweetness and Spice: We liked ¼ cup brown sugar and ½ teaspoon cinnamon. Adding ¼ teaspoon nutmeg improved the classic eggnog flavor. The bread pudding was sweet enough without glaze, but we liked it even better with a light drizzle.
• Soaking and Baking: Twenty minutes was too short. One hour was our minimum, and the longer the bread soaked, the better the texture, with overnight in the refrigerator giving the best results. The 9-inch pudding baked at 350°F in 45-55 minutes, followed by a 15-minute rest.
• Mix-Ins: Pecans, dried cranberries, and raisins each changed the flavor enough to make it feel like a different recipe. We also loved the classic version without additions.

Ingredients

This eggnog bread pudding starts with a handful of holiday baking staples and your favorite non-alcoholic eggnog. Choose buttery brioche for the richest result, or challah for a slightly sturdier texture.

• Brioche or Challah: Twelve ounces of 1-inch cubes soak up the custard without falling apart.
• Non-Alcoholic Eggnog: Gives the pudding its creamy holiday flavor; a rich store-bought variety works well.
• Whole Milk: Balances the eggnog so the custard is rich without being too heavy.
• Eggs: Four large eggs help the custard set while staying tender.
• Brown Sugar: Adds just enough sweetness and a hint of caramel flavor.
• Vanilla, Cinnamon, and Nutmeg: Add warmth and classic eggnog spice.
• Salt: Balances the sweetness.
• Unsalted Butter: Adds richness; use extra to grease the baking dish.
• Dark Rum or Bourbon (Optional): Adds a warm, boozy note for an adults-only version.

Eggnog Glaze

• Powdered Sugar: Makes a smooth, sweet drizzle.
• Eggnog: Adds holiday flavor and adjusts the glaze thickness.
• Vanilla and Cinnamon: Round out the glaze; the cinnamon is optional.
• Rum or Bourbon (Optional): Adds a warm, boozy finish to the glaze.

See the recipe card below for exact ingredient amounts and detailed instructions.

Variations

• Jumbo Bread Pudding Muffins: Divide one batch among six greased jumbo muffin cups, filling about ¾ full. Bake at 350°F for 25-35 minutes, checking at 25 minutes. Rest 10 minutes before removing and glazing.
• 13×9-Inch Bread Pudding: Double all ingredients, use a 13×9-inch baking dish, and bake at 350°F for approximately 55-70 minutes, until the center is set.
• Pecan Eggnog Bread Pudding: Add ½ cup chopped pecans for crunch and a nutty flavor.
• Cranberry Eggnog Bread Pudding: Add ½ cup dried cranberries for a sweet-tart contrast.
• Raisin Bread Pudding: Add ½ cup raisins for a classic twist.
• Chocolate Chip Version: Fold in chocolate chips for a more dessert-like variation.
• Extra Eggnog Flavor: Replace the ½ cup whole milk with more eggnog for a richer, more pronounced flavor.
• Boozy Eggnog Bread Pudding: Whisk 2 tablespoons dark rum or bourbon into the custard in Step 2. For a boozy glaze, replace 1 teaspoon of the eggnog in the glaze with rum or bourbon. Keep the alcohol out of any portions for children.

How To Make Eggnog Bread Pudding

This easy holiday bread pudding comes together in four main steps. Give the bread plenty of time to soak in the refrigerator before baking for the best custardy center.

Step 1: Prepare the Bread. Preheat the oven to 350°F and butter a 9-inch square baking dish. Add the 1-inch bread cubes and bake for 3-5 minutes to dry them slightly; a little longer if the bread is very soft.

Step 2: Mix and Soak. Whisk the eggnog, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, melted butter, and the optional rum or bourbon. Pour over the bread and press gently to submerge. Cover and refrigerate for at least 1 hour, or overnight for the best texture; the longer it soaks, the better.

Step 3: Bake and Rest. Bake for 45-55 minutes (a few minutes longer if it goes into the oven cold), until golden and set in the center with no loose liquid custard. Cover loosely with foil if browning too quickly. Rest for 15 minutes.

Step 4: Glaze and Serve. Whisk powdered sugar with 2 tablespoons eggnog, vanilla, cinnamon, and the optional rum or bourbon. Add more eggnog as needed for drizzling, then drizzle over the warm pudding and serve.

If you love cozy holiday breakfasts and desserts, try this alongside our pecan French toast casserole or your favorite Christmas brunch bakes.

Storage Directions

For the best texture, store leftover bread pudding and extra glaze separately whenever possible.

Refrigerator: Cool and cover, then refrigerate in an airtight container for up to 4 days. The pudding will soften slightly.

Freezer: Freeze baked, cooled bread pudding without glaze in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheat: Cover and warm in a 325°F oven until heated through. Individual portions can be microwaved in short bursts, but the oven preserves the texture better.

Serving Suggestions

• Warm with Eggnog Glaze: Serve freshly baked with a light drizzle of glaze and a pinch of cinnamon or nutmeg.
• Vanilla Ice Cream: A scoop makes this a comforting Christmas dessert.
• Whipped Cream: Add a dollop for an extra-creamy finish.
• Powdered Sugar or Maple Syrup: For a simpler finish, dust with powdered sugar or drizzle with maple syrup instead of the glaze.
• Holiday Brunch Idea: Planning a holiday brunch? Serve it alongside our hot chocolate French toast casserole.
• Christmas Brunch: Pair smaller portions with fruit, eggs, and coffee.
• Hot Chocolate: Serve with a mug of our cinnamon hot chocolate for a cozy winter treat.
• Holiday Dessert Table: Add our hot cocoa dip for an easy no-bake option alongside the bread pudding.

More Holiday Breakfast and Dessert Recipes

If you enjoy this eggnog bread pudding, browse our cozy Christmas breakfasts, French toast recipes, and holiday desserts for more festive ideas.

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