Make delicious use of that leftover eggnog with this comforting eggnog bread pudding. This one starts with raisin bread and is baked in a cinnamon and vanilla eggnog custard.
If you find yourself with some eggnog left over from the holidays, this delicious eggnog bread pudding is the perfect destination for it! It comes together quickly and makes for a great, warm dessert.
Key ingredients and substitutions
Eggnog – any eggnog will work here, but a full-fat eggnog will provide the best results.
Raisin Bread – I love using slightly stale raisin bread, but you can use any day-old bread and add some raisins separately if you like. Be sure your bread is day-old or slightly stale, as fresh bread can make for a mushy bread pudding. If necessary, lightly toast the bread to dry it a bit before cubing.
- Add the cubed bread to a baking dish. Add the eggnog, egg, sugar, cinnamon, nutmeg and vanilla to a large measuring cup.
- Whisk together the eggnog mixture and pour over the bread cubes.
- Stir the bread cubes in the custard and let stand 10 minutes before baking. Bake for 45-60 minutes.
- Depending on the type of bread you use and how stale it is, the bread will soak up more or less of the eggnog custard. After it has sat for 10 minutes, if it seems dry, drizzle a bit more over-top (or a bit of cream) or if it seems like it will be too much, hold a bit back.
- I like to have some of the bread sticking up above the custard, so there are some crispy bits, along with the custard-soaked bread.
- Serve warm with a drizzle of heavy cream or a scoop of vanilla ice cream if you like.
If you’d like an adult eggnog bread pudding, add a bit of rum to the eggnog custard. A Tablespoon or two will do.
Making ahead, storing and freezing
You can make this bread pudding ahead and reheat. To reheat, cover loosely with foil and pop into a 350F oven for 10-15 minutes or until warmed through. You can also use the microwave to warm.
Store leftovers in the refrigerator (or if making ahead) for up to 3 days.
Bread pudding freezes very well. Wrap well and freeze for up to 3 months.
Get the Recipe: Eggnog Bread Pudding
- 6 cups raisin bread, cubed, day-old or slightly stale *see Note 1
- 2 1/2 cups full-fat eggnog, *see Note 2
- 2 large eggs
- 2 Tablespoons white or brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 350F (regular bake/not fan-assisted)
- Add cubed bread to a baking dish that allows the bread layer to be about 2-inches high (an 8×11" dish works well).
- In a large measuring cup, measure out the eggnog. Add the egg, sugar, cinnamon, nutmeg and vanilla. Whisk to combine well.
- Pour the eggnog mixture over the cubed bread. Stir to combine well, then let stand for 10-15 minutes. *The custard mixture should come about 2/3 of the way up the bread layer. If it seems lower than that, add a splash more eggnog or a bit more cream to the dish.
- Bake in preheated oven for 40-60 minutes, or until a knife inserted in the pan comes out clean. *Check regularly after about 30 minutes of baking. If the bread is at risk of over-browning, but the custard isn't yet set, loosely cover with a sheet of aluminum foil to prevent further browning.
- Remove from the oven and let stand 5 minutes before serving. Serve warm drizzled with heavy cream or with a scoop of vanilla ice cream.
- Store leftovers in the refrigerator for up to 3 days or freeze well-wrapped up to 3 months. You can make ahead and re-heat. Re-heat loosely covered with foil in a 350F oven until warmed, 10-15 minutes.
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!