Don’t you dare toss that stale bread on your counter, boo! And while you’re at it, grab that leftover eggnog sittin’ lonely in the fridge. Yup, today I’m showing y’all how to make most dreamy, cozy Eggnog Bread Pudding you’ve ever tasted! It’s got tender, custardy bites of spiced perfection, baked till golden and topped with a vanilla sauce so good, you’ll wanna drizzle it on pancakes, waffles, and maybe even yourself (just sayin’).
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I’m the Queen of pound cakes, but let me just go ahead and add bread puddings to my royal title. I’ve made bread puddings out of almost anything (shoutout to my white chocolate bread pudding!) but when the holidays roll around, eggnog is callin’ my name. I mean, how could I not make an eggnog bread pudding recipe? Around this time of year, my fridge is basically a revolving door of eggnog jars, and sometimes we’ve got more than my fam can handle. Like, y’all, even the dog gives me a side-eye when I walk in with another jar. So, instead of drinking it all, why not turn it into something extra special? Get into it, boos!
The Lowdown on This Eggnog Bread Pudding
Cuisine Inspiration: Southern comfort with a holiday twist
Primary Cooking Method: Baking
Dietary Info: Vegetarian, and I’m happy to say that it can be made gluten-free!
Key Flavor: Rich, creamy eggnog with a hint of warm spices and sweet vanilla
Skill Level: Incredibly easy, boos!
Ingredients you’ll need to make Eggnog Bread Pudding
- Bread: You’ll need some crusty bread, think French, brioche, or challah. The staler, the better y’all! It soaks up that custard like a dream and gives the pudding structure, so it ain’t a mushy mess in the middle.
- Eggs and Yolks: These are the heart of the custard, making everything rich and creamy.
- Sugar: A little sweetness to balance the eggnog and spices.
- Kosher Salt: Just a pinchto bring out all those flavors.
- Cardamom: Gives the pudding a subtle, warm kick.
- Eggnog: Storebought works, but if you’ve got homemade eggnog, oh honey… That’s where the magic happens! It’s richer, creamier, and tastier.
- Half and Half: Adds an extra layer of creaminess to the custard.
- Vanilla Extract: Brings out all the cozy flavors.
- Whiskey (Optional): Just a splash for a little warmth. The pudding won’t taste boozy at all boos, trust me!
- Butter: Used in the vanilla sauce for a smooth, luscious finish.
- Cornstarch: Helps thicken the vanilla sauce to that perfect drizzle-able consistency.
- Vanilla Sauce Fixins (Half and Half, Sugar, Vanilla): These come together to make the sauce you’ll wanna pour on everything. Keep it simple and classic!
How to make Eggnog Bread Pudding
What to serve with holiday bread pudding
- Berry Sauces: Top it with strawberry sauce, cranberry sauce, or strawberry preserves. Whatever you pick, it’s a great contrast to the sweetness of this eggnog bread pudding.
- More Toppings: A dollop of whipped cream keeps it light and fluffy, or go cozy for breakfast with a swipe of spiced apple butter.
- Ice Cream: Scoop some vanilla or sweet potato ice cream on top. If you’ve got coffee ice cream, even better!
- Sip and Savor: Grab a warm drink! Eggnog is a no-brainer, but French hot cocoa and white hot chocolate are just as perfect for sippin’ while you dig in.
Recipe Substitutions
- Bread: Panettone is a holiday favorite and adds a sweet, fruity twist. You could also use croissants or even plain sandwich bread.
- Eggnog: If you’ve got flavored eggnog, like cinnamon or pumpkin spice, go for it boo!
- Cardamom: Cinnamon or nutmeg will step in just fine. But if you can, grab some cardamom. It’s worth it for this holiday bread pudding!
- Half and Half: Sub it with whole milk or heavy cream if that’s what’s in your fridge.
- Whiskey: Bourbon or rum are perfect swaps, or leave it out for a booze-free version. Add a bit more vanilla to make up for the flavor.
Recipe Variations and Additions
- Add Dried Fruits: Toss in some raisins, dried cranberries, or chopped apricots with the bread cubes.
- Go Nutty: Add chopped pecans, walnuts, or even slivered almonds for a crunchy topping.
- Chocolate Chips: Sprinkle in some semi-sweet or white chocolate chips for extra indulgence.
- Spiced Topping: Sprinkle a mix of cinnamon sugar on top before baking for a caramelized, crunchy crust that’s ridiculously good.
Expert Tips and Tricks for making the best eggnog bread pudding recipe
- Perfectly Stale Bread: If your bread isn’t stale yet, don’t panic boo! Lay it out on a sheet pan overnight or pop it in the oven at 350°F for 7-8 minutes. Just let it dry out, you don’t want it to get toasty or golden.
- Soak It Up: Don’t rush the soaking step! Let the bread cubes sit in the custard for at least 30 minutes so they soak up all that eggnog goodness.
- Serve Sauce Fresh: Add the vanilla sauce right before serving to keep the pudding from getting too soggy. Even better, pour it on each slice as you serve!
- Don’t Overbake: Keep an eye on your holiday bread pudding during the last 10 minutes. Overbaking will make it dry and firm instead of creamy.
How to store & reheat Eggnog Bread Pudding
Got leftovers? Lucky you! Store the bread pudding in an airtight container inside the fridge, or cover the dish tightly with plastic wrap. Keep (or try to keep) the vanilla sauce separate, it’s best to add it fresh when serving so the pudding doesn’t get all soggy and sad.
Reheat individual portions in the microwave for about 30-45 seconds. For larger portions, pop it in the oven at 350°F for 10-15 minutes to warm it through without drying it out. Pro tip: pour the vanilla sauce on after reheating for that freshly made feel!
How long will Eggnog Bread Pudding last in the fridge?
In the fridge, this beauty will stay fresh for up to 3 days… If it makes it past day two!
Can I freeze bread pudding with vanilla sauce?
Yes, you can freeze it! Wrap the bread pudding tightly in plastic wrap and foil, or store it in a freezer-safe container. Freeze the vanilla sauce separately. They will both stay fresh for up to 2 months.
Frequently asked questions
You absolutely can! Just make sure it’s a crusty, sturdy gluten-free loaf so it holds up to the custard without turning to mush.
Yes baby! You can assemble it the night before, cover it tightly, and let it soak in the fridge. When you’re ready to bake, just pop it in the oven.
You can use flour instead. Whisk it into the cold half and half before adding it to the sauce to avoid any lumps.
And there you have it boos, Eggnog Bread Pudding in all its cozy, custardy glory! It’s rich, spiced, and topped with a vanilla sauce so good, you’ll wanna drizzle it on everything but your toothbrush. Now go on and bake it up, because the holidays are too short for boring desserts!
More Bread Pudding Recipes
- Best Bread Pudding
- Apple Fritter Bread Pudding
- White Chocolate Bread Pudding
- Bananas Foster Bread Pudding
- Peach Cobbler Bread Pudding
- Sticky Toffee Gingerbread Bread Pudding
Eggnog Bread Pudding
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Equipment
Ingredients
For the Bread Pudding
- 12 ounces stale crusty bread French, brioche, challah, cut or torn into 1-inch pieces
- 1 large egg
- 3 egg yolks
- ½ cup granulated sugar
- ½ teaspoon kosher salt
- ¾ teaspoon ground cardamom
- 2 ¼ cups eggnog
- ¾ cup half and half
- 1 tablespoon pure vanilla extract
- 1 tablespoon whiskey optional
For the Vanilla Sauce
- ½ cup + 1 tablespoon half and half divided
- 2 teaspoons cornstarch
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter
- ½ teaspoon vanilla extract
Instructions
- Prepare an 8×8 inch dish with nonstick spray on the bottom and sides. Place bread pieces in the prepared baking dish.
- In a large bowl, whisk together the egg and yolks, sugar, salt, and cardamom until well-blended. Then continue whisking as you add the eggnog, half and half, vanilla, and whiskey, if using.
- Pour custard over the bread in the pan and let sit for 30 minutes to allow the custard to soak in.
- With 10 minutes remaining, preheat the oven to 350F and cover the pan with foil. Place the pan in the oven on the middle rack and cook until center is set but slightly jiggly (but not wet), about 50 minutes.
- Remove the foil and bake an additional 10 minutes, until the top is light golden brown.
- Remove the bread pudding from the oven and let sit for about 10 minutes.
- Meanwhile, start the vanilla sauce by stirring together 1 tablespoon half and half and cornstarch in a small bowl. Set it aside.
- In a small saucepan, add remaining ½ cup of half and half, sugar, butter, and vanilla. Heat over medium low heat until the sugar has dissolved and the butter has melted and the mixture comes to a simmer, about 5-6 minutes.
- Pour in the cornstarch slurry and whisk vigorously, paying special attention to the corners of the pan. Cook an additional minute, then remove from heat.
- Cut the bread pudding and serve, then pour sauce over each slice and enjoy!
Notes
- Perfectly Stale Bread: If your bread isn’t stale yet, don’t panic boo! Lay it out on a sheet pan overnight or pop it in the oven at 350°F for 7-8 minutes. Just let it dry out, you don’t want it to get toasty or golden.
- Soak It Up: Don’t rush the soaking step! Let the bread cubes sit in the custard for at least 30 minutes so they soak up all that eggnog goodness.
- Serve Sauce Fresh: Add the vanilla sauce right before serving to keep the pudding from getting too soggy. Even better, pour it on each slice as you serve!
- Don’t Overbake: Keep an eye on your holiday bread pudding during the last 10 minutes. Overbaking will make it dry and firm instead of creamy.
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