Eggnog Bread Pudding Recipe

Overhead shot of a serving of eggnog bread pudding on a white plate, surrounded by a fork, a napkin, and a cup of sauce nearby

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Eggnog Bread Pudding Recipe

This Eggnog bread pudding is like Christmas in a bite! You've got all the spices and flavors of eggnog in a custard soaked up by French bread. What else do ya need? Nada!

Prep Time35

Cook Time1

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 339kcal

Author: Jocelyn Delk Adams

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 8x8 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