Eggnog Bread Pudding Delight

This is the kind of sloppy, comforting dessert that soaks up cold weather and leftover challah like a tiny, boozy towel. Warm, custardy bread pudding made with eggnog — cinnamon, nutmeg, a little rum (or not) — finished with a crisp top and silky sauce. It’s not fancy, but it’s the thing I reach for when I want cozy, nostalgic, and forgiving: burns? no worries. Too sweet? tweak next time.

My husband calls this “holiday soup” and eats it with a fork and a spoon, often both at once. The kids think it’s a sweet casserole and demand it for breakfast the next day. It’s one of those recipes that arrived from a burnt attempt (I once forgot to pour the custard all the way in and rescued it with a skillet towel) and stuck around because everyone kept licking their plates. We make a double batch at Christmas and then quietly vanish into the living room with bowls at 9 p.m.

Kitchen Talk

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This recipe is messy in the best way. I’ve soaked cubes of everything from French toast night leftovers to day-old brioche; both worked. One time I used store-bought custard instead of eggnog (don’t ask) and it was decent, but the real eggnog adds a richness and spice that’s hard to fake. If you like a crunchy top, don’t be shy about giving it a minute under the broiler — watch it like a hawk. Also: if the bread seems too fresh, cube it and toast the pieces for 10–15 minutes so they actually absorb the custard.

Shopping Tips

– Dairy: Whole milk or half-and-half makes the custard richer; skim will work but the texture is less luxurious.
– Eggs: Use large eggs for predictable results; check the date and grab a fresh dozen if you plan to keep leftovers.
– Baking Basics (Flour/Sugar/Leaveners): You only need a little sugar for the custard and maybe a dusting on top — use what you have, but granulated is reliable.
– Nuts & Seeds: Toasted pecans or walnuts are a lovely optional crunch — buy them shelled and unsalted for easier measuring.
– Specialty Item: Eggnog: store-bought is fine; if you want a boozy hit, swap 1/4–1/2 cup for dark rum or bourbon.

Prep Ahead Ideas

– Cube the bread and leave it out uncovered overnight to dry — or toast it briefly so it soaks up custard better.
– Mix the custard (eggs + eggnog + sugar + spices) the night before and refrigerate; pour over bread right before baking.
– Store the soaked pan, covered, in the fridge for a few hours before baking if you want to bake it straight from the oven after dinner.

✔Time-Saving Tricks

– Use day-old store bakery bread instead of making toast from scratch — it’s cheaper and less fuss.
– If you’re in a rush, microwave chunks of bread for 30–45 seconds to help them warm and absorb custard faster (weirdly works).
– Make a quick caramel sauce instead of stovetop custard sauce: melt sugar until amber, pull off heat, add butter and heavy cream carefully.

✔Common Mistakes

– Using perfectly fresh, soft bread without drying it first — result: soggy, not custardy. Fix: toast the cubes or dry them out in the oven.
– Overbaking because you walk away — I did this once and ended up with a crumbly, sad pudding. Rescue by spooning warm custard or cream over the dry bits.
– Skimping on spices — eggnog needs nutmeg and cinnamon; I learned this the hard way when my first batch tasted bland. Add a pinch more, taste the custard before baking.

What to Serve It With

– A simple dollop of vanilla whipped cream or crème fraîche.
– A drizzle of warmed caramel or bourbon sauce for grown-ups.
– A crisp green salad with citrus vinaigrette to cut the sweetness.
– Softly brewed coffee or spiced tea for dunking and balance.

✔Tips & Mistakes

– Use an oven thermometer if you bake a lot; ovens lie and that changes custard set.
– Salt early — a pinch in the custard wakes up flavors.
– If top browns too fast, tent with foil and finish baking.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in an airtight container. It’s perfectly fine cold for midnight snacking, but I prefer reheating single portions in the microwave (20–40 seconds) until warm and custardy again. For breakfast: eat with yogurt or a smear of nut butter — no shame.

✔Variations and Substitutions

– Dairy swap: half-and-half for extra richness, or coconut milk for a dairy-free twist (texture changes).
– Bread swap: brioche or challah = best; sourdough gives tang; stale sandwich bread works in a pinch.
– Sweetener swap: maple syrup for part of the sugar complements the nutmeg nicely.
– Booze swap: bourbon, rum, or brandy — or leave it out for kid-friendly mornings.
– Nut-free option: omit nuts and add toasted oats or crumbled cookie topping for texture.

Frequently Asked Questions

Eggnog Bread Pudding Delight

Creamy eggnog custard soaks into buttery bread for a warm, cozy holiday dessert. Serve with a cloud of whipped cream.

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 12 oz day-old bread, cut into 1-inch cubes
• ▢ 3 cup eggnog
• ▢ 0.75 cup beaten eggs about 4 large eggs
• ▢ 0.55 cup granulated sugar
• ▢ 3 tbsp unsalted butter, melted
• ▢ 1.5 tsp pure vanilla extract
• ▢ 0.75 tsp ground nutmeg
• ▢ 1 tsp ground cinnamon
• ▢ 0.25 tsp fine salt
• ▢ 0.5 cup raisins or dried cranberries
• ▢ 1 tbsp bourbon or dark rum optional
• ▢ 1 tbsp powdered sugar for dusting, optional
• ▢ 1 cup lightly sweetened whipped cream for serving, optional

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x13-inch baking dish with a little butter.
• Cube the bread and spread it in the dish. Sprinkle raisins evenly over the top.
• Melt the butter gently and let it cool for a minute.
• Whisk eggnog, beaten eggs, sugar, vanilla, nutmeg, cinnamon, and salt until smooth and well combined.
• Whisk in the melted butter, then stir in bourbon or rum if using.
• Pour the custard evenly over the bread. Press gently so all cubes soak. Let stand 10–12 minutes.
• Set the dish on a rimmed baking sheet. Bake 40–45 minutes until puffed, golden, and the center barely jiggles.
• Rest 10 minutes. Dust with powdered sugar and serve warm with whipped cream.

Notes

Variation: Swap half the raisins for chopped toasted pecans, or fold in a handful of chocolate chips. For extra holiday flair, drizzle with warm caramel sauce. Storage: Cover and refrigerate up to 3 days; reheat covered at 300°F until warm.

This recipe is an original creation inspired by classic Eggnog Bread Pudding Delight flavors. All ingredient ratios and instructions are independently developed.