Eggnog Bread Pudding with Eggnog Glaze

Eggnog Bread Pudding with Eggnog Glaze

This eggnog bread pudding combines buttery brioche, creamy eggnog custard, cinnamon, nutmeg, and a sweet eggnog glaze for a cozy Christmas brunch or holiday dessert.

Prep Time30

Cook Time55

Soak and Rest Time1 15

Total Time2 40

Servings:

Calories: 350kcal

Author: Karin and Ken

Ingredients

1 loaf (12 oz) brioche or challah cut into 1-inch cubes (about 8 loosely packed cups)
2 cups non-alcoholic eggnog
½ cup whole milk
4 large eggs
¼ cup packed brown sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons unsalted butter melted, plus more for greasing
2 tablespoons dark rum or bourbon (optional)

Eggnog Glaze

¾ cup powdered sugar
2-3 tablespoons eggnog
¼ teaspoon vanilla extract
pinch ground cinnamon optional
1 teaspoon dark rum or bourbon optional, replaces 1 teaspoon of the eggnog

Instructions

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.
Mix and Soak: Whisk eggnog, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, melted butter, and the optional rum or bourbon. Pour over bread and press down gently. Cover and refrigerate at least 1 hour, or overnight for the best texture; the longer it soaks, the better.
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 15 minutes.
Glaze and Serve: Whisk powdered sugar, 2 tablespoons eggnog, vanilla, cinnamon, and the optional rum or bourbon. Add more eggnog as needed to make a drizzle. Spoon over warm bread pudding and serve.

Notes

Bread: Brioche was our favorite; challah is a close second. Use 1-inch cubes and slightly stale or oven-dried bread.
Soaking and Make Ahead: The longer the bread soaks, the better the texture. Soak for at least 1 hour, or cover and refrigerate the assembled, unbaked pudding overnight for the best results. Bake until set; it may need a few extra minutes when cold.
Boozy Option: Whisk 2 tablespoons dark rum or bourbon into the custard. For a boozy glaze, replace 1 teaspoon of the eggnog with rum or bourbon.
Jumbo Muffins: Divide the same batch among 6 greased jumbo muffin cups, filling about ¾ full. Bake at 350°F for 25–35 minutes, checking at 25. Rest in the pan for 10 minutes before removing. Yield: 6 jumbo muffins.
13×9-Inch Pan: Double every ingredient and bake at 350°F for approximately 55–70 minutes, until the center is set.
Storage: Refrigerate leftovers up to 4 days. Freeze baked pudding without glaze for up to 2 months. Oven reheating gives the best texture.
Sweetness: The pudding is sweet enough without glaze; drizzle lightly to taste.

Nutrition