Eggnog Bread Pudding
Custardy eggnog bread pudding baked until set and steaming—cozy Christmas dessert that uses leftover challah or brioche. Bake until the center reaches 160°F for egg-safe custard; serve warm with nutmeg cream.
🛒Ingredients
- 1 loaf (about 14–16 ounces) day-old challah or brioche, cubed
- 4 large eggs
- 2 cups cooked-safe eggnog (or store-bought pasteurized eggnog)
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Pinch salt
- 2 tablespoons melted butter for the dish
- Optional: bourbon caramel or whipped cream
🔧Kitchen Tools Needed
- 9×13 baking dish
- Mixing bowl
- Whisk
- Instant-read thermometer
📝Instructions
- 1
Heat oven to 350°F. Butter a 9×13-inch baking dish. Spread bread cubes evenly.
- 2
Whisk eggs, eggnog, milk, sugar, vanilla, nutmeg, cinnamon, and salt. Pour over bread; press gently so cubes soak. Rest 15–20 minutes.
- 3
Bake 40–50 minutes until puffed, golden, and the center custard reaches 160°F on an instant-read thermometer (should jiggle slightly but not be liquid).
- 4
Rest 10 minutes. Serve warm with whipped cream or caramel.
- 5
Cool leftovers, cover, and refrigerate within 2 hours up to 3 days; reheat portions to 165°F.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Fresh bread?
Toast cubes at 300°F for 10–12 minutes so they soak without turning mushy.
No eggnog?
Use milk + cream with extra nutmeg, vanilla, and a spoon of brown sugar.
Make ahead?
Assemble, cover, and refrigerate overnight; bake next day adding 5–10 minutes.
Food safety?
Bake custard to 160°F; chill leftovers within 2 hours; reheat to 165°F.
