Pumpkin Eggnog Bread Pudding for Christmas Dessert
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.
- Prep Time: 28 minutes
- Cook Time: 58 minutes
- Total Time: 1 hour 26 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 1/2 tsp ground cinnamon
- 3 tbsp packed brown sugar
- 1/4 tsp nutmeg (freshly ground preferred)
- 1/8 tsp salt
- Powdered sugar for garnish
Wet Ingredients
- 1 cup whole milk
- 4 eggs (room temperature)
- 3/4 cup pumpkin puree (I use Libby’s pumpkin puree)
- 2 cups International Delight Classic Nog
Other
- 1 lb ciabatta, cut into 1/2-inch cubes (about 10 cups)
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.