Can I make this Eggnog Bread Pudding dairy-free?

Yes. Use plant-based eggnog and swap in coconut cream for the sauce. It will still bake and set beautifully.

How do I know when the pudding is done?

The top should be golden, and a knife inserted into the center should come out clean or with just a bit of moisture—no raw custard.

Can I freeze Eggnog Bread Pudding?

Absolutely. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What’s the best bread to use for Eggnog Bread Pudding?

Brioche or challah are ideal for their softness and richness, but you can use French bread or any sturdy loaf as long as it’s slightly stale.

Can I make Eggnog Bread Pudding ahead of time?

Yes, you can fully assemble the dish, cover it, and refrigerate it for up to 24 hours. Bake it fresh when you’re ready to serve.

Eggnog Bread Pudding Recipe with Sauce for a Cozy Holiday Treat

Eggnog Bread Pudding

Print Recipe

Eggnog Bread Pudding is a cozy, holiday-inspired dessert made with soft brioche or challah cubes soaked in a rich, spiced eggnog custard and baked until golden. It’s finished with a creamy eggnog sauce and optional festive garnishes for a warm, nostalgic treat.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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 ground cinnamon
1/4 tsp ground nutmeg
2 tbsp unsalted butter (melted)
1 cup eggnog (for sauce)
1/4 cup heavy cream
1/4 cup granulated sugar (for sauce)
1 tbsp cornstarch (mixed with 2 tbsp water)
1/2 tsp vanilla extract (for sauce)
Pinch of nutmeg (for sauce)
Optional: powdered sugar
Optional: pomegranate seeds
Optional: whipped cream

Instructions

Preheat oven to 350°F (175°C) and grease a baking dish.
Place the cubed bread in the greased baking dish.
In a bowl, whisk together eggnog, eggs, sugar, vanilla extract, cinnamon, and nutmeg until smooth.
Pour the custard mixture over the bread cubes, pressing down slightly to help absorption. Let sit for 15 minutes.
Drizzle melted butter over the top.
Bake for 40 minutes until golden brown and set.
While baking, prepare the eggnog sauce: In a saucepan, combine eggnog, heavy cream, and sugar over medium heat.
Add the cornstarch slurry and stir continuously until thickened (about 3–5 minutes).
Remove from heat and stir in vanilla extract and nutmeg.
Serve the warm bread pudding with eggnog sauce drizzled on top and optional garnishes.

Notes

Use slightly stale bread for best absorption.
Add a splash of bourbon to the custard or sauce for a boozy twist.
Top with chopped pecans for extra texture.
Can be made dairy-free by using plant-based eggnog and coconut cream.
Serve warm or chilled based on preference.

Find it online: https://www.cookwithbenchi.com/eggnog-bread-pudding/