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functional image eggnog bread pudding in an aluminum pan with brass handles dusted with powdered sugar and garnished with sugared cranberries
Heather Wolf

Eggnog Bread Pudding

5 from 7 votes
Break out the rum and the rustic bread for this Eggnog Bread Pudding. Made with a few simple ingredients and a lot of holiday cheer, this baked custard will warm you up on a cold winter day.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Breads and Rolls
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Spiked Eggnog (serves 6)
  • 6 large eggs
  • 3/4 cup granulated sugar
  • 1/2 tp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract pure
  • 3/4 cup spiced rum
  • 2 cup whole milk
  • 1 1/2 cups heavy cream
Eggnog Bread Pudding
  • 7 cups 1-inch bread cubes from a day-old French baguette
  • 3 large egg yolks
  • 3/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 Tbsp vanilla extract pure
  • 4 cups spiked eggnog *see above for recipe
  • 2 Tbsp turbinado sugar
Garnish
  • powdered sugar
  • sugared cranberries

Equipment

  • Blender
  • 2 quart baking dish

Method
 

Spiked Eggnog
  1. Add eggs to a blender then pulse until pale and frothy, approximately 1 minute.
  2. Add sugar and blend on medium speed until evenly combined, approximately 1 minute.
  3. Add remaining eggnog ingredients then pulse until combined, approximately 15 seconds.
  4. Chill in the refrigerator for 1 hour before drinking or use right away to make bread pudding.
  5. Store leftover eggnog in an airtight container in the refrigerator up to 3 days. Stir before enjoying.
Eggnog Bread Pudding
  1. Preheat oven to 350 degrees.
  2. Grease the bottom and sides of a 2 quart baking dish with butter then set aside.
  3. Place bread cubes in a large bowl.
  4. In a separate bowl, whisk egg yolks, sugar, cinnamon, vanilla and eggnog until combined then pour over bread cubes.
  5. Using your fingers, gently press bread cubes into eggnog mixture until all cubes are moistened. Set aside and allow bread cubes to soak for 15 minutes.
  6. Spoon bread pudding into prepared baking dish then top with turbinado sugar.
  7. Bake for 45 minutes or until the center is set and the edges are golden brown and pulling away from the sides of the baking dish.
  8. Cool slightly then slice and serve warm. Garnish with powdered sugar and sugared cranberries, if desired.
  9. Cover leftovers and store in the refrigerator up to 2 days.