Description
This Eggnog Bread Pudding captures everything you love about the holiday season in one cozy, nostalgic dessert. Cubes of buttery bread soak up a rich eggnog custard, then bake into golden, tender perfection. A warm bourbon sauce drizzled over the top takes it to indulgent heights—but for a family-friendly version, just swap in rum extract for all the flavor without the alcohol.
Ingredients
For the bread pudding:
1 loaf brioche or challah (about 12 cups), cut into cubes
4 large eggs
2 cups eggnog
½ cup whole milk
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ teaspoon salt
For the bourbon sauce:
½ cup butter
1 cup powdered sugar
¼ cup bourbon (or 1½ teaspoons rum extract + ¼ cup water for non-alcoholic twist)
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together eggs, eggnog, milk, sugar, vanilla, nutmeg, and salt.
Add bread cubes to the bowl and toss gently to coat. Let sit for 15–20 minutes to absorb the custard.
Pour into prepared baking dish and spread evenly.
Bake for 40–45 minutes, until golden and center is set.
For sauce, melt butter in a saucepan over medium heat. Stir in powdered sugar and bourbon (or extract + water). Simmer 2–3 minutes until smooth.
Drizzle warm sauce over pudding just before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 / Serving
- Sugar: 27g / Serving
- Sodium: 180mg / Serving
- Fat: 14g / Serving
- Carbohydrates: 42g / Serving
- Protein: 6g / Serving