Eggnog Bread Pudding with Bourbon Sauce : Warm, Custardy, and Perfectly Festive

Eggnog Bread Pudding: Your New Favorite Holiday Comfort Food

Hey there, friend! Can you smell it? That magical, spiced, and wonderfully rich scent of eggnog that seems to fill the air the moment the holiday season hits? It’s the smell of cozy sweaters, twinkling lights, and gathering around the table with people you love. For me, that feeling—that warm, fuzzy, full-hearted holiday joy—is what I try to bake into every single dessert this time of year.

And let me tell you, this Eggnog Bread Pudding with Bourbon Sauce is the absolute queen of them all.

We’re taking everything you adore about that classic holiday sip and transforming it into a warm, custardy, melt-in-your-mouth dessert that feels like a hug from the inside out. Imagine: soft, buttery bread soaked in a rich, nutmeg-kissed eggnog custard, baked until the top is golden and the center is luxuriously tender. Then, because we believe in a little indulgence, we’re drizzling the whole thing with a warm, buttery bourbon sauce that takes it straight to celebratory heights.

This isn’t a fussy, complicated dessert. It’s humble, homey, and bursting with comfort. It’s the kind of recipe you can whip up for a festive brunch or as the grand finale to your holiday feast. And the best part? That bourbon sauce has a sneaky-easy, family-friendly twist, so everyone can dig in. So, preheat your oven, grab your favorite mixing bowl, and let’s make a memory together.

A Spoonful of Nostalgia: My Grandma Dot’s “Oops” Moment

This recipe always sends me right back to my Grandma Dot’s kitchen, with its checkered curtains and the ever-present hum of the oven. One particular Christmas Eve, she was making her famous bread pudding. In her typical, flustered, hosting-a-crowd mode, she accidentally grabbed the carton of eggnog instead of the milk. She didn’t realize her “happy little accident” until she caught a whiff of the nutmeg and brandy already in the mix.

Instead of starting over, she just leaned into it with a shrug and a, “Well, let’s see what happens!” What happened was pure magic. That bread pudding emerged from the oven more fragrant, more rich, and more deeply *festive* than any she’d made before. It was an instant family legend. My version is a direct descendant of that happy mistake, with a boozy sauce that would make Grandma Dot wink. It’s a reminder that sometimes the best recipes aren’t planned—they’re discovered with a dash of courage and a whole lot of love.

Gathering Your Cozy Ingredients

This is where the fun begins! Let’s break down what you’ll need. I’ve included my favorite chef-y insights and substitutions so you can make this recipe your own.

For the Eggnog Bread Pudding:

• 1 loaf brioche or challah (about 12 cups cubed): This is our foundation! Brioche is my top pick—its buttery, rich, and slightly sweet nature soaks up the custard like a dream and creates an incredibly tender pudding. Challah is a fantastic, pillowy-soft runner-up. Chef’s Tip: Stale bread is actually your best friend here! If your bread is too fresh, cube it and spread it on a baking sheet in a 300°F oven for 10-15 minutes to dry it out. This prevents a mushy pudding.
• 4 large eggs: Our custard superstars! They provide the structure and that signature rich, velvety texture.
• 2 cups eggnog: The star of the show! Use your favorite store-bought brand or go all out with homemade. This is where all that classic holiday flavor comes from.
• ½ cup whole milk: I like to use a combo of eggnog and milk to balance the richness. The milk ensures the custard sets perfectly without being overly heavy.
• ½ cup granulated sugar: Just the right amount of sweetness to complement the eggnog. It’s not an overly sweet dessert on its own, which lets that bourbon sauce shine later.
• 1 teaspoon pure vanilla extract: A warm, floral backbone that makes all the other flavors pop.
• ½ teaspoon ground nutmeg: If eggnog had a best friend, it would be nutmeg. This is non-negotiable for that authentic, cozy spice. Freshly grated is even better if you have it!
• ¼ teaspoon salt: Don’t skip this! Salt is the secret weapon that balances the sweetness and enhances every single flavor in the bowl.

For the Bourbon Sauce:

• ½ cup (1 stick) unsalted butter: For a deeply rich and silky sauce. Salted butter works in a pinch, but you may want to omit the extra pinch of salt.
• 1 cup powdered sugar: It dissolves instantly into the butter, creating a smooth, lump-free sauce that’s the perfect consistency for drizzling.
• ¼ cup bourbon: This adds a wonderful, warm, oaky complexity. Family-Friendly Swap: No bourbon? No problem! Use 1 ½ teaspoons of rum extract mixed with ¼ cup of water. You get all the flavor without the alcohol!
• Pinch of salt: To cut through the sweetness and make the sauce utterly irresistible.

Let’s Get Baking: Your Step-by-Step Guide to Perfection

Ready to create some kitchen magic? Follow these steps, and you’ll have a dessert that will have everyone asking for seconds. I’ve tucked my favorite little hacks right in here with you.

1. Preheat and Prep. Get that oven going to 350°F (175°C). This is our sweet spot for a golden top and a perfectly set center. Now, take your 9×13-inch baking dish and give it a good greasing with butter or non-stick spray. We want those beautiful golden edges to release easily!
2. Create the Dreamy Custard. In a large bowl—I mean a big one, we’re adding bread later!—whisk together your 4 eggs. Whisk them until they’re nice and smooth, no stringy bits. Now, pour in the eggnog, milk, sugar, vanilla, nutmeg, and that all-important salt. Keep whisking until it’s one beautifully homogenous, pale yellow liquid. Take a whiff. That, my friend, is the scent of the holidays.
3. The Soak is Everything. Here’s the secret to a non-rubbery, custardy bread pudding: gentleness and patience. Add all your cubed bread to the bowl with the custard. Using a large spatula, gently fold and toss the bread until every single cube is lovingly coated. No dry spots! Now, walk away. Let it sit for 15-20 minutes. I know, I know, it’s hard to wait! But this is crucial. It allows the bread to fully absorb the custard, leading to that melt-in-your-mouth texture we’re after.
4. Bake to Golden Bliss. Once your bread has had its beauty soak, transfer the whole mixture to your prepared baking dish. Spread it out into an even layer and gently press it down. Slide it into the middle of your preheated oven and bake for 40-45 minutes. You’re looking for a beautifully golden-brown top, and a center that’s set but still has a slight jiggle (it will firm up as it cools). A knife inserted near the center should come out clean.
5. Whip Up the Magic Sauce. While the pudding is baking, let’s make that life-changing bourbon sauce. In a small saucepan over medium heat, melt your stick of butter. Once it’s melted and just starting to bubble, whisk in the powdered sugar. It might look a little clumpy at first, but keep whisking! Once it’s smooth, carefully whisk in the bourbon (or your rum extract and water mixture) and that pinch of salt. Let it simmer gently for 2-3 minutes, whisking constantly, until it’s slightly thickened and gloriously glossy. Take it off the heat.
6. The Grand Finale. Pull that gorgeous, golden bread pudding out of the oven. Let it rest for just about 5 minutes—this helps it set further. Then, for the ultimate experience, slice a warm square, place it in a bowl, and generously drizzle that warm bourbon sauce right over the top. Listen for the happy sighs.

How to Serve This Holiday Star

Presentation is part of the fun! While this beauty is stunning right in the baking dish, here’s how I love to plate it for maximum “wow” factor.

For a family-style dessert, place the whole baking dish right in the middle of the table with a pitcher of the warm bourbon sauce beside it. Let everyone serve themselves—it’s cozy and interactive.

For individual servings, use a sharp knife to cut neat squares. Place each square on a warm plate or in a shallow bowl. Drizzle the sauce not just on top, but let a little pool form around the base. A light dusting of powdered sugar or a tiny sprinkle of fresh nutmeg on top makes it look straight out of a bakery window.

And let’s talk toppings! A dollop of freshly whipped cream or a scoop of high-quality vanilla bean ice cream is a match made in heaven. The contrast of the cold cream with the warm, spiced pudding is simply divine. For a little crunch, a sprinkle of toasted pecans or walnuts adds a wonderful textural contrast.

Make It Your Own: Delicious Twists & Swaps

I love a recipe that serves as a canvas for your creativity! Here are a few of my favorite ways to mix things up.

• Chocolate Chip Eggnog Bliss: Fold ¾ cup of semi-sweet chocolate chips into the bread and custard mixture before baking. The melty pockets of chocolate are a dream come true.
• Cranberry-Orange Sparkle: Add the zest of one orange to the custard and fold in 1 cup of fresh or frozen cranberries with the bread. The bright, tart bursts of cranberry cut through the richness beautifully.
• Apple Cinnamon Comfort: Sauté 2 cups of diced apples (like Granny Smith) with 2 tablespoons of butter and a teaspoon of cinnamon until tender. Let them cool, then layer them with the bread cubes in the dish before pouring the custard over.
• Dairy-Free Delight: You can absolutely make this cozy for everyone! Use your favorite dairy-free eggnog (so many great store-bought options now!) and a neutral-flavored non-dairy milk (like oat or almond). For the sauce, use vegan butter.
• Boozy Bread Cube Upgrade: For an extra-adult kick, you can lightly brush your bread cubes with a tablespoon or two of bourbon or dark rum before adding the custard.

Chef Emily’s Kitchen Notes

This recipe has been my holiday sidekick for years, and it’s evolved in the best ways. I used to be so nervous about over-soaking the bread, but I’ve learned that a good, patient soak is the key to that custardy interior we all crave. Don’t rush it!

One of my favorite kitchen stories involves the first time I made the bourbon sauce. I was so excited I poured it in too fast and created a miniature powdered sugar volcano on my stovetop. My kitchen looked like a winter wonderland, and my dog had a white powdered sugar beard for a day. The moral of the story? Whisk constantly and add the bourbon slowly! It’s a forgiving recipe, but it does appreciate a little calmness.

Your Questions, Answered!

I’ve gotten a lot of questions about this pudding over the years! Here are the most common ones to ensure your success.

Q: Can I make this bread pudding ahead of time?
A: Absolutely! It’s a fantastic make-ahead dish. Assemble the entire pudding up to the baking step, cover it tightly with plastic wrap, and refrigerate overnight. In the morning, let it sit on the counter for 30 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting from cold.

Q: My bread pudding turned out too wet/soggy in the middle. What happened?
A> This usually means one of two things: 1) The bread wasn’t stale enough to begin with, so it couldn’t absorb all the custard properly. Remember my “stale bread is best” tip! Or 2) It needed a few more minutes in the oven. Ovens can vary, so trust the visual and jiggle tests more than the timer. A knife inserted should come out clean.

Q: Can I freeze the leftovers?
A> You can! Once completely cooled, slice the pudding, wrap the squares tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the fridge overnight and reheat in a 300°F oven until warm. The sauce can also be frozen separately and gently reheated on the stove.

Q: I don’t have brioche or challah. What’s another good bread to use?
A> No worries! A sturdy, day-old French bread or Italian bread works wonderfully. Just avoid super dense, crusty breads like sourdough, as they can be a bit too chewy. A good, soft sandwich bread will work in a pinch, but the texture will be less rich.

Print

Nutritional Information (For Your Info!)

Hey, we’re all about balance, but we’re also about enjoying the special moments! This is a celebratory dessert, so let’s enjoy it as such. This info is an estimate per serving (based on 12 servings) and can vary based on the specific ingredients you use.

• Calories: ~320
• Total Fat: 14g
• Carbohydrates: 42g
• Sugar: 27g
• Protein: 6g
• Sodium: ~180mg

Remember, the joy and connection that comes from sharing a homemade dessert with loved ones is priceless. That’s the best nourishment of all.

Final Cozy Thoughts

And there you have it! My heart-on-a-plate, Eggnog Bread Pudding. It’s more than just a recipe; it’s a vessel for memories, a spark for conversation, and the ultimate edible holiday hug.

I hope this recipe finds its way into your kitchen and becomes a part of your own family traditions. Whether you’re serving it on Christmas morning, bringing it to a potluck, or just making a batch for a quiet, cozy night in, I hope it fills your home with the same warmth and happiness it brings to mine.

Now, I’d love to hear from you! Did you add chocolate chips? Try the cranberry twist? Tag me on social @TastyChow so I can see your beautiful creations. Happy baking, my friend!

With love and a full heart,
Emily