There’s something irresistibly nostalgic about eggnog around the holidays—its velvety, custardy warmth hints at cozy evenings and lively gatherings.
Turning that comforting flavor into a bread pudding just takes it to the next level. This Christmas Eggnog Bread Pudding is one of those treats that wraps you in a cozy, spiced embrace with every bite.
It’s rich, creamy, and infused with nutmeg, cinnamon, and, of course, that festive eggnog. If you’ve ever struggled with stale bread going to waste, this recipe is the perfect way to give it new life.
In fact, day-old bread works even better because it soaks up the eggnog custard like a sponge, baking up golden and crisp on the outside but soft and custardy within.
So, if you’re looking for a crowd-pleasing dessert that combines the best of Christmas flavors, look no further.
Why I Love This Recipe (And You Will Too)
- Holiday flavors in every bite: The eggnog, cinnamon, and nutmeg create a nostalgic warmth that just screams Christmas.
- Perfect use for day-old bread: I love recipes that use up ingredients I already have, and the stale bread soaks up the custard beautifully.
- Easy to make: Just a few ingredients, mix, pour, and bake—this recipe is a no-fuss holiday win.
- Versatile and crowd-pleasing: It’s always a hit at holiday gatherings, especially with a drizzle of caramel sauce or a dollop of whipped cream.
Christmas Eggnog Bread Pudding Recipe
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- 9×13-inch baking dish
- Sharp Knife (for cutting bread)
- Cutting Board
- Spoon or Spatula
Ingredients
- 6 cups 250g cinnamon raisin bread, cubed (about 6 to 9 slices)
- 2 cups 500ml full-fat eggnog
- 4 large eggs
Instructions
- Butter an 8-inch square ceramic or glass baking dish.
- Cube the bread and place it in the prepared dish.
- In a large bowl, whisk together eggnog and eggs until well combined.
- Pour the egg mixture over the bread cubes and gently stir to coat all the bread.
- Cover the dish and refrigerate for at least 1 hour or up to 1 day.
- When ready to bake, remove the bread pudding from the fridge and preheat the oven to 375°F.
- Bake for 35-45 minutes until golden and puffed, and a knife inserted into the center comes out clean.
- Let the pudding stand for 15 minutes, then serve warm.
