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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Servings:
Ingredients
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.