If you’re searching for a cozy, festive treat that captures all the warmth and comfort of the season, look no further than this Pumpkin Eggnog Bread Pudding for Christmas Dessert. It’s a delightful twist on traditional bread pudding, marrying the rich, creamy flavors of eggnog and pumpkin with the warm spices that instantly bring holiday cheer. Every bite offers a perfect balance of moist custard-soaked bread infused with cinnamon, nutmeg, and brown sugar, creating a dessert that feels both nostalgic and wonderfully indulgent. Whether you’re serving it at a family gathering or as a special treat to yourself, this recipe is sure to become a holiday favorite.

Pumpkin Eggnog Bread Pudding for Christmas Dessert - Recipe Image

Ingredients You’ll Need

This Pumpkin Eggnog Bread Pudding for Christmas Dessert requires simple, wholesome ingredients that come together to create amazing flavor and texture. Each component plays a crucial role, from the creamy eggnog and pumpkin puree that deliver richness and color, to the spices that add that unmistakable festive touch.

1 1/2 tsp ground cinnamon: Adds a warm, fragrant spice that’s essential for that holiday feel.
3 tbsp packed brown sugar: Provides a deep sweetness with caramel undertones.
Powdered sugar for garnish: A light dusting adds beautiful presentation and a touch of extra sweetness.
1 cup whole milk: Contributes to the creamy custard base, balancing richness and moisture.
4 eggs (room temperature): The binding agent that gives the bread pudding its structure and silky texture.
1 lb ciabatta, cut into 1/2-inch cubes (about 10 cups): This crusty bread soaks up the custard perfectly without falling apart.
3/4 cup pumpkin puree: Brings vibrant color, natural sweetness, and a velvety texture.
2 cups International Delight Classic Nog: Infuses the dish with authentic eggnog flavor for that unmistakable holiday magic.
1/4 tsp nutmeg (freshly ground preferred): Enhances the spice profile with a fragrant, slightly sweet aroma.
1/8 tsp salt: Balances all the sweetness and intensifies the flavors.

How to Make Pumpkin Eggnog Bread Pudding for Christmas Dessert

Step 1: Prepare the Bread

Start by preheating your oven to 350°F (175°C) and greasing a 9”x 13.5” (2-quart) oval baking dish. Spread the ciabatta cubes evenly on a baking sheet and toast them in the oven for about 8 minutes until they’re slightly crisp but not browned. This step ensures the bread holds its shape when soaked and prevents sogginess, giving you that perfect tender yet structured pudding.

Step 2: Make the Custard

In a large bowl, whisk together pumpkin puree, International Delight Classic Nog, whole milk, eggs, ground cinnamon, nutmeg, brown sugar, and salt until smooth and creamy. This rich custard mixture is the heart of your bread pudding, infusing every bite with holiday flavors and a luscious texture.

Step 3: Combine Bread and Custard

Pour the custard evenly over the toasted bread cubes in your baking dish. Use the back of a wooden spoon to gently press the bread down, making sure every cube absorbs the custard. Let it sit for about 15 minutes to soak. This soak time is key to achieving that melt-in-your-mouth creaminess that makes Pumpkin Eggnog Bread Pudding for Christmas Dessert so irresistible.

Step 4: Bake the Pudding

Place your baking dish on a large baking sheet and bake in the preheated oven for 60 to 65 minutes until golden brown and puffed. The large baking sheet underneath helps catch any drips and makes it easier to transfer the dish in and out of the oven. When done, allow it to cool just enough so it sets without losing its comforting warmth.

How to Serve Pumpkin Eggnog Bread Pudding for Christmas Dessert

Garnishes

A simple dusting of powdered sugar is all you need to give the pudding an elegant snowy finish, perfectly fitting for holiday celebrations. For extra indulgence, a scoop of vanilla ice cream or a drizzle of caramel sauce really elevates the experience, adding creamy or sweet contrasts to the warm, spiced pudding.

Side Dishes

This dessert pairs beautifully with fresh whipped cream or a small bowl of spiced cranberry sauce to add a tangy brightness. Lightly toasted pecans or walnuts scattered on top also provide a wonderful crunchy texture that complements the softness of the pudding, making the entire dish a festive ensemble of flavors and textures.

Creative Ways to Present

For a charming holiday table, serve individual portions in ramekins or small glass jars tied with festive ribbons. You can also prepare it in a decorative baking dish and let guests serve themselves family-style, which adds to the warmth and communal spirit of Christmas gatherings. Adding a small sprig of rosemary or cinnamon sticks as a garnish brings in a touch of rustic holiday elegance.

Make Ahead and Storage

Storing Leftovers

Store any remaining Pumpkin Eggnog Bread Pudding for Christmas Dessert in an airtight container in the refrigerator for up to four days. Covered well, it maintains its moist texture and flavor, making it easy to enjoy again without any loss in quality.

Freezing

This bread pudding freezes beautifully. Portion it out before baking or freeze the whole baked pudding tightly wrapped with plastic wrap and foil. Frozen portions keep well for up to three months. When ready to enjoy, thaw overnight in the refrigerator for the best results.

Reheating

To reheat, pop your portion in the oven at 325°F (165°C) for about 15-20 minutes until warmed through. You can also microwave individual servings but be mindful not to overheat, which might dry out the pudding. Reheating brings back its fresh-baked charm and that irresistible cozy feeling.

FAQs

Can I use a different type of bread?

Absolutely! While ciabatta is recommended for its crusty texture and ability to absorb custard without getting mushy, you can also use challah, brioche, or even French bread. Just avoid breads that are too soft or pre-sliced sandwich bread, as they may not hold up well during soaking and baking.

Is it necessary to toast the bread before soaking?

Yes, toasting the bread cubes slightly helps them maintain structure and prevents the pudding from becoming overly soggy. It creates a lovely contrast between tender custard-soaked bread and the slight crispness on the edges.

Can I substitute dairy-free milk or eggnog?

You can! Use your favorite plant-based milk such as almond or oat milk, and look for dairy-free eggnog alternatives if desired. Keep in mind that the flavor and richness may vary slightly, but the end result will still be delicious and festive.

How far in advance can I make this pudding?

You can prepare the pudding up to a day in advance. After soaking the bread in the custard, cover the baking dish with plastic wrap and refrigerate. Bake it fresh before serving to ensure the best texture and flavor.

What’s the best way to make this recipe for a larger crowd?

You can easily double or triple the ingredients and bake in a larger baking dish or multiple dishes. Just keep an eye on the baking time, as larger portions might need a bit more time to cook through. Using a baking sheet underneath remains a handy tip to catch drips and make handling easier.

Final Thoughts

There’s something truly magical about bringing the flavors of pumpkin and eggnog together in a warm, comforting bread pudding, especially during the holidays. This Pumpkin Eggnog Bread Pudding for Christmas Dessert is an absolute showstopper that’s sure to impress your family and friends with its creamy texture and festive spice. Don’t hesitate to try this recipe at your next holiday celebration – it’s a guaranteed way to fill your kitchen with happiness and your guests with joy.

Pumpkin Eggnog Bread Pudding for Christmas Dessert

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A festive and comforting Pumpkin Eggnog Bread Pudding perfect for Christmas dessert. This recipe combines warm spices, creamy eggnog, and pumpkin puree with crisped ciabatta bread cubes soaked in a rich custard, baked to a golden brown perfection and finished with powdered sugar for a delightful holiday treat.

Author: Mari
Prep Time: 28 minutes
Cook Time: 58 minutes
Total Time: 1 hour 26 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9”x 13.5” (2 quart) oval baking dish to prevent sticking during baking.
Toast Bread Cubes: Spread the ciabatta cubes evenly on a baking sheet and bake in the preheated oven for about 8 minutes until slightly crisp but not browned. Remove and let cool briefly, then transfer to the prepared baking dish.
Mix Custard: In a large bowl, whisk together pumpkin puree, International Delight Classic Nog, whole milk, eggs, ground cinnamon, nutmeg, brown sugar, and salt until the custard is smooth and fully blended.
Soak Bread: Pour the custard evenly over the bread cubes in the baking dish. Gently press the bread with the back of a wooden spoon to ensure all pieces are soaked. Let it sit for 15 minutes to absorb the custard thoroughly for a creamy texture.
Bake: Place the baking dish on a large baking sheet and bake in the oven for 60-65 minutes, until the pudding is puffed and golden brown on top.
Cool and Serve: Remove from oven, allow to cool a few minutes, then dust with powdered sugar before serving. For an extra indulgence, serve warm with a scoop of cold vanilla ice cream.

Notes

Using room temperature eggs helps create a smoother custard.
To achieve crispy bread cubes, toast them first before soaking in custard.
Allowing bread to soak for 15 minutes ensures a creamy and tender pudding.
Freshly ground nutmeg enhances flavor better than pre-ground.
Serving with vanilla ice cream adds a delicious contrast of warm and cold.
You can substitute ciabatta with other rustic white bread if needed.