I’m showing y’all how to make Eggnog Bread Pudding you’ve ever tasted! I mix up a eggy custard that’s cardamom spiced before baking it up into the perfect texture. It’s super tender which I love. Plus I drizzle on an easy vanilla sauce to get that thing poppin. 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.
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Eggnog Bread Pudding Ingredient Notes
- Bread: You’ll need some crusty bread, think French, brioche, challah or croissants.
- Cardamom: Cinnamon or nutmeg will step in just fine.
- Eggnog: Storebought works, but if you’ve got homemade eggnog, oh honey… That’s where the magic happens!
- Whiskey: Bourbon or rum are perfect swaps, or leave it out for a booze-free version.
- Half and Half: Whole milk or even heavy cream works well.
- Cornstarch: Flour is a good option. Whisk it into the cold half and half before adding it to the sauce to avoid any lumps.
How to make Eggnog Bread Pudding
Prepare and Bake the Bread Pudding
Step 1: Place bread pieces in the prepared baking dish.
Step 2: Add egg and yolks, sugar, salt, and cardamom to a large bowl. Whisk together until well blended.
Step 3: Add the eggnog, half and half, vanilla, and whiskey, if using. Continue whisking until well blended.
Step 4: Pour custard over the bread in the pan and let sit to allow the custard to soak in. Cover the pan with foil, place it on the middle rack of the oven, and cook until the center is set but slightly jiggly.
Step 5: Remove the foil, continue baking until the top is light golden brown, then take the bread pudding out of the oven and let it sit before serving.
Make the Vanilla Sauce and Drizzle
Step 6: Add half and half and cornstarch to a small bowl. Stir together and set aside.
Step 7: Add remaining half and half, sugar, butter, and vanilla to a small saucepan. Heat over medium low heat until the sugar has dissolved and the butter has melted and the mixture comes to a simmer.
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Step 8: Pour in the cornstarch slurry. Whisk vigorously, paying special attention to the corners of the pan. Cook an additional minute, then remove from heat. Step 8: Pour sauce over the bread pudding and enjoy!
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.
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.Nutrition
Recipe Tips
- 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.
Recipe Help
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.
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So glad to find this recipe. Son called the other night and we were both drinking eggnog. So this is our favorite desert and I’ll be making it for us on Sunday when he gets here. But we’ve always had lemon sauce for it. But this year I’m going to make both your sauce and the lemon. Looking forward to this.
Let us know how it turns out for you.