This Christmas Eggnog Bread Pudding is warm, rich and custardy, with nutmeg, cinnamon and vanilla, finished with a silky vanilla-rum sauce. It gives the cookbook a cozy Christmas dessert to finish the collection.
Ingredients
Method
- Preheat the oven to 350°F and generously butter a 9×13-inch baking dish.
- Place the cubed brioche in the prepared baking dish. Sprinkle with dried cranberries and toasted pecans if using.
- Whisk together the eggs, eggnog, milk, brown sugar, granulated sugar, melted butter, vanilla, cinnamon, nutmeg and salt until smooth.
- Pour the eggnog custard evenly over the bread. Gently press the cubes into the liquid and allow the mixture to stand for about 20 minutes so the bread can absorb the custard.
- Bake for 45–50 minutes, until the top is beautifully golden and the center is set but still tender.
- Melt the butter in a small saucepan. Add the brown sugar and heavy cream and cook gently, stirring until smooth and slightly thickened.
- Remove from the heat and stir in the vanilla, rum and salt.
- Allow the bread pudding to stand for about 10 minutes after baking.
- Dust lightly with powdered sugar and freshly grated nutmeg, then serve warm with vanilla-rum sauce spooned over each portion
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🔄 Variations
🍊 Orange-Cranberry Eggnog: Add fresh orange zest and dried cranberries to the custard.
🍫 White Chocolate Eggnog: Fold white chocolate chips into the bread before adding the custard.
🥃 Alcohol-Free: Omit the rum and add an extra teaspoon of vanilla to the sauce.
🍽️ Serving Suggestions
🍨 Serve warm with vanilla ice cream.
☕ Pair with coffee or hot chocolate after Christmas dinner.
🎄 Add a dollop of whipped cream and freshly grated nutmeg for an extra-festive presentation.
🧊 Storage
Cover leftovers and refrigerate for up to 4 days. Reheat individual portions gently in the microwave or warm the covered baking dish in a 325°F oven.
Store the sauce separately in the refrigerator and reheat gently before serving.
💡 Pro Tips
Use day-old brioche or challah. Slightly dry bread absorbs the eggnog custard without turning mushy.
Give the bread the full soaking time before baking so the custard reaches the center of the cubes.
Don’t overbake it. The center should be set but remain soft and custardy.
For serving children or anyone avoiding alcohol, make the vanilla sauce without rum—the dessert will still have plenty of Christmas flavor.
❓ FAQs
Can I make Eggnog Bread Pudding ahead of time?
Yes. Assemble it several hours ahead, cover and refrigerate, then bake before serving.
Does the bread pudding taste strongly of eggnog?
It has a noticeable but balanced eggnog flavor, complemented by vanilla, cinnamon and nutmeg.
What bread works best?
Brioche and challah are especially good because their rich, tender texture produces a luxurious bread pudding.
Can I make this without alcohol?
Absolutely. Simply leave the rum out of the sauce and increase the vanilla slightly.
Can I use homemade eggnog?
Yes. Either homemade or good-quality store-bought eggnog works