Eggnog Bread Pudding
This Eggnog Bread Pudding is a festive and comforting dessert, perfect for the holiday season. Made with rich brioche or challah bread soaked in a creamy eggnog custard, it’s baked to golden perfection and topped with a luscious eggnog sauce. Serve it warm with a dusting of powdered sugar and fresh pomegranate seeds for an irresistible holiday treat!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Bread Pudding:
- 1 loaf brioche or challah bread (cubed, about 6 cups)
- 2 cups eggnog
- 4 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter (melted)
For the Eggnog Sauce:
- 1 cup eggnog
- 1/4 cup heavy cream
- 1/4 cup granulated sugar
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 1/2 tsp vanilla extract
- Pinch of nutmeg
Optional Garnish:
- Powdered sugar
- Pomegranate seeds
- Whipped cream
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and grease a baking dish.
- Prepare Bread Mixture: Place cubed bread in the greased dish.
- Make Custard: In a bowl, whisk together eggnog, eggs, sugar, vanilla, cinnamon, and nutmeg. Pour over the bread, pressing slightly to ensure it soaks in. Let sit for 15 minutes.
- Bake: Drizzle melted butter over the top and bake for 35-40 minutes until golden and set.
- Make the Eggnog Sauce: In a saucepan, heat eggnog, cream, and sugar over medium heat. Stir in the cornstarch slurry and cook until thickened. Remove from heat and add vanilla and nutmeg.
- Serve & Enjoy: Drizzle warm sauce over the bread pudding and garnish with powdered sugar and pomegranate seeds.
Notes
- For a boozy twist, add a splash of bourbon or rum to the eggnog sauce.
- Use stale bread for better absorption and texture.
- Serve with a scoop of vanilla ice cream for extra indulgence.
Find it online: https://yumfoodusa.com/eggnog-bread-pudding/