Easy Eggnog Bread Pudding

Every December, the kitchen seems to take on its own gentle glow. Not from lights or garlands, but from the little traditions that quietly return each year. One afternoon, while looking through old holiday cards from the kids and grandkids, I noticed how often they mentioned the winter bakes that used to sit on the counter. That was enough to bring back a flavor that has stayed with me through many busy seasons.

Eggnog has always had a place in our celebrations, but turning it into a bread pudding brought a different kind of comfort. The custard came together easily, filling the room with a scent that softened the long day behind me. As the mixture rested, it carried a familiar kind of warmth, the kind that reminds you how simple ingredients can cozy up a cold evening.

When the bake came out of the oven with its golden, gently puffed top, it felt like a quiet promise of togetherness. The whole dish invited everyone to slow down for a moment and enjoy something warm and sweet. Making it now feels like adding a small, familiar thread to each holiday season, one more memory shared around the table.

Short Description

Easy Eggnog Bread Pudding is a warm, custardy holiday bake made with brioche or challah soaked in creamy eggnog, gently spiced and baked until golden. Perfect for breakfast, dessert, or festive gatherings.

Key Ingredients

• 6 cups day-old bread, cubed
• 3 cups eggnog
• 4 large eggs
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted
• Optional toppings: powdered sugar, caramel sauce, or whipped cream

Tools Needed

• 9×13-inch baking dish
• Large mixing bowl
• Whisk
• Spatula
• Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2: Cube the Bread
Cut the day-old brioche or challah into 1-inch cubes. Spread them evenly in the baking dish, making sure the layer is level.

Step 3: Mix the Custard
In a large bowl, whisk together the eggnog, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until the mixture looks smooth and evenly combined. If any spices clump, whisk a little longer until the custard is uniform.

Step 4: Combine Bread and Custard
Pour the custard evenly over the bread cubes, making sure each piece is coated. Press the bread down lightly with a spatula to help it soak up the mixture.

Step 5: Let It Rest
Allow the dish to sit for about 10 minutes. The bread should begin to soften and absorb the custard. If the top pieces look dry, gently press again.

Step 6: Add the Butter
Drizzle the melted butter over the top to help create a golden, slightly crisp finish.

Step 7: Bake
Bake at 350°F for 45 to 50 minutes. The top should be golden brown and the custard should be set, with only a slight jiggle in the center.

Step 8: Cool Slightly
Let the bread pudding rest for 15 minutes to help the custard settle and make slicing easier.

Step 9: Top and Serve
Dust with powdered sugar, drizzle with caramel sauce, or serve with whipped cream. Serve warm for the coziest flavor and texture.

Troubleshooting:

If the top browns too quickly, cover loosely with foil for the last 10 minutes.

If the center is too loose after baking, add 5 additional minutes until it sets.

Why You’ll Love This Recipe

Warm holiday flavor in every bite

Simple ingredients and no complicated techniques

Flexible enough for breakfast or dessert

Perfect for using leftover bread

Crowd-pleasing and festive without extra effort

Can be prepared ahead

Comforting texture with aromatic spices

Easy to personalize with toppings

Mistakes to Avoid & Solutions

Dry Bread Pudding
This happens when the bread does not fully soak up the custard.
Solution: Press the bread down gently and allow it to rest before baking so every piece absorbs moisture.

Soggy Center
The custard remains runny because it was not baked long enough.
Solution: Extend the baking time in 5-minute increments until the center has only a slight wobble.

Overly Sweet Results
Some eggnog brands are sweeter than others, which can intensify the flavor.
Solution: Reduce granulated sugar to ¼ cup if your eggnog tastes very sweet.

Burnt Top
The surface browns faster than the interior cooks.
Solution: Tent with foil once the top is golden to prevent overbrowning.

Serving and Pairing Suggestions

Serve warm for the smoothest, creamiest texture.

Perfect as a brunch centerpiece alongside fresh fruit or a simple green salad.

For dessert, pair with warm caramel sauce or a scoop of vanilla ice cream.

Beautiful for holiday buffets where guests can spoon their own portions.

Excellent with coffee, chai, or a lightly spiced latte.

Storage and Reheating Tips

Store in the refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 4 days.

Freeze: Wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator.

Reheat: Warm in a 325°F oven for 12 to 15 minutes until heated through. Individual portions can be microwaved for 20 to 30 seconds, though the oven preserves texture better.

Avoid drying out: Cover with foil when reheating to maintain moisture.

FAQs

1. Can I use fresh bread instead of day-old bread?
Fresh bread will turn mushy. If that is all you have, cube it and toast the pieces in a 300°F oven for 10 minutes to dry them slightly.

2. Can I make this ahead?
Yes, assemble the dish and refrigerate it for up to 12 hours. Bake when ready.

3. What type of bread works best?
Brioche and challah offer the richest flavor, but French bread works well too.

4. Is homemade eggnog okay to use?
Yes, as long as it is cooked or pasteurized. Homemade versions may be less sweet, so adjust sugar to taste.

5. How do I know the custard is fully baked?
The edges should be set and the center should have a gentle wobble but not appear liquid.

Tips & Tricks

Lightly toast very soft bread to help it absorb custard.

Add extra nutmeg if you prefer stronger holiday spice.

For a firmer texture, bake an extra 5 minutes.

Stir some raisins or dried cranberries into the bread for extra festive flavor.

Use a serrated knife for neater slices.

Recipe Variations

Cranberry Orange Bread Pudding: Add ½ cup dried cranberries and 1 tablespoon orange zest to the bread before pouring the custard. Bake following the same steps. The flavor becomes bright and festive.

Chocolate Chip Eggnog Bread Pudding: Sprinkle ¾ cup chocolate chips over the bread before adding the custard. Bake as directed. This adds pockets of melty chocolate throughout.

Pecan Streusel Bread Pudding: Mix ½ cup chopped pecans with 2 tablespoons brown sugar and 1 tablespoon melted butter. Sprinkle over the top before baking for a crunchy finish.

Spiced Rum Twist: Add 1 tablespoon spiced rum to the custard mixture. Bake as usual. This adds deeper holiday warmth to the flavor profile.

Final Thoughts

Preparing this Eggnog Bread Pudding brings a gentle glow to the season, a reminder of how simple ingredients can brighten a morning. As the aroma drifts through the kitchen, the whole space feels calmer, almost as if the day pauses for a moment. The custard thickens slowly in the oven, creating a steady rhythm that makes the kitchen feel like the heart of the home.

This pudding has a natural way of gathering everyone around the table, turning an ordinary day into something a little more festive. The moment the spoon breaks through the golden top and reveals the soft center always brings quiet smiles. Those small reactions add a kind of warmth no recipe can fully explain. I hope this dish brings the same sense of comfort to your home and becomes part of the moments you treasure during the season.