There’s something truly cozy about warming up with a rich, custardy dessert during the holidays, and that’s exactly where this Eggnog Bread Pudding Recipe shines. It’s a wonderful way to transform simple day-old bread and festive eggnog into a toasty, fragrant treat that feels like a warm hug on a chilly evening. Whether you’re making it for a holiday brunch or a comforting dessert after dinner, you’ll love how everything comes together with that familiar nutmeg-spiced flavor.
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Why You’ll Love This Eggnog Bread Pudding Recipe
I’ve always found this eggnog bread pudding to be the perfect holiday comfort food—it’s rich but not heavy, and it taps into those seasonal spices we all crave. You’ll notice how the bread soaks up the custard perfectly, leaving a gooey center with a slightly crisp top that’s just irresistible.
- Texture you want: Creamy custard centers with a toasted, golden crust
- Flavor that pops: Warm spices from eggnog plus hints of vanilla and maple syrup
- Everyday ingredients: Common pantry staples with the festive twist of eggnog
- Works for any night: Great as a sweet breakfast or a comforting dessert
Ingredient Spotlight
Getting the best results with your Eggnog Bread Pudding Recipe means paying attention to ingredients that offer both flavor and texture. I like to choose bread that’s sturdy enough to soak up the custard but not so dense that it turns gummy, and using fresh, high-quality eggnog truly makes a difference.
- Day-old bread: Slightly stale works best to soak up the custard without falling apart
- Eggnog: Choose full-fat for the richest, creamiest custard—homemade or store-bought works great
- Spices: Nutmeg and cinnamon brighten the flavors—freshly grated nutmeg always stands out
Seasonality & Sourcing
Eggnog is a classic winter ingredient, popping up in most stores around late fall through the holidays. If you want to make your Eggnog Bread Pudding Recipe extra special, I recommend grabbing artisanal or locally made eggnog when you can—it tends to have a fresher, more nuanced spice blend. Regarding bread, I usually pick up a rustic loaf, like a challah or brioche, which feels indulgent and bakes beautifully. And don’t worry—if you’re on a budget, simple white sandwich bread works fine too!
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) and greasing your baking dish—this helps with even browning and smooth removal. Cut your bread into roughly one-inch cubes; the key here is even sizing so the custard soaks uniformly. Avoid using fresh bread straight out of the bag, or you’ll end up with a mushy pudding. If you only have fresh bread, toast it lightly first to dry it out.
Step 2 — Cook & Build Flavor
Whisk eggs together with your cup of eggnog, a splash of milk if it feels too thick, and your spices—freshly grated nutmeg and cinnamon always give it that inviting holiday aroma. Pour this mixture evenly over the bread cubes, and let everything soak at room temperature for about 15 minutes. You’ll see the custard seep into every nook, which is exactly the texture you want. Press down gently on the bread to encourage absorption but don’t stir, or you’ll break apart those lovely cubes.
Step 3 — Finish & Rest
Slide the dish into the oven and bake uncovered for about 45 minutes, until the top is golden and springy to the touch. Let it rest for at least 10 minutes before serving; this resting step lets the custard set to just the right oozy consistency without being runny. Trust me, it’s this little pause that helps the flavors deepen and makes each bite melt-in-your-mouth wonderful.
Troubleshooting Eggnog Bread Pudding Recipe
If your bread pudding comes out too dry, try adding a little bit more eggnog or milk the next time—custard is all about balance. On the flip side, if it’s too soggy or underbaked, bake it a bit longer uncovered to let moisture evaporate and the top crisp up. Feeling like the flavor is too mild? A pinch more nutmeg or a drizzle of maple syrup on top before baking elevates the warmth without overpowering the custard.
Pro Tips
From my kitchen to yours, here’s what makes a difference when whipping up this Eggnog Bread Pudding Recipe: don’t rush the soaking, it’s the secret to perfect custardy bites. Also, be patient during baking; the golden crust and soft interior really come with time. I often make this a day ahead to let the flavors mellow overnight—just reheat gently.
- Heat control: Bake at a steady 350°F to avoid drying out or burning the top
- Timing window: Soak bread 15–20 minutes; too long and it falls apart
- Make-ahead move: Assemble the night before and refrigerate, then bake fresh
- Avoid this pitfall: Don’t skip resting, or the pudding will be too loose when served
Variations & Substitutions
This Eggnog Bread Pudding Recipe is super forgiving and lends itself to fun variations. Feel free to swap in almond or oat milk for a dairy-free option, or boost texture by tossing in raisins, chopped pecans, or chocolate chips. For a lighter twist, reduce the sugar just a touch or use a spiced chai tea in place of some eggnog for a warm, subtle spice flair.
Great Debates
One classic debate: should you butter the bread before soaking to keep the top crusty, or just rely on greasing the pan? I personally skip buttering each cube to avoid sogginess, but I do love a lightly buttered baking dish. Also, there’s a split between using store-bought eggnog versus homemade. Homemade usually has richer depth, but good quality store versions save loads of time and still taste fantastic.
Make-Ahead, Storage & Freezing
You can make your Eggnog Bread Pudding Recipe up to a day before baking; just cover and refrigerate. After baking, it keeps well in an airtight container in the fridge for 3–4 days. To freeze, wrap tightly and freeze in portions, then thaw overnight and reheat gently in the oven or microwave. This helps preserve the custard’s creamy texture without becoming rubbery.
Yield & Conversions
This recipe usually serves about 6 people comfortably. If you want to double it for a larger crowd, just double all ingredients and use a correspondingly larger baking dish. For smaller portions, halve the ingredients and use a smaller pan. For metric users, 4 large eggs weigh roughly 200g, and 1 cup of eggnog is about 240ml, so conversions are straightforward.
Serving Ideas & Pairings
Eggnog bread pudding pairs beautifully with a drizzle of warm caramel sauce or a simple dusting of powdered sugar. For a festive brunch, serve alongside crisp bacon or spiced sausage to balance sweetness with savory. A scoop of vanilla ice cream makes it a dream dessert, while a cup of strong coffee or chai tea rounds out the cozy vibe perfectly.
FAQs
Absolutely! Just make sure the gluten-free bread is sturdy and slightly dried out so it absorbs the custard without turning mushy.
Avoid over-soaking the bread or adding too much liquid at once. Press the bread gently to absorb custard, and bake uncovered to allow excess moisture to evaporate.
Yes! Substitute eggnog with a creamy plant-based version, use flax eggs or a commercial egg replacer, and non-dairy milk. The texture will be slightly different but still delicious.
I love using challah or brioche for richness, but sturdy white bread or French bread also works well as long as it's a day old.
Notes, Tools & Special Equipment
You’ll want a 9×13-inch baking dish for an even bake and easy serving. A fine grater for fresh nutmeg really makes a difference in flavor. A digital oven thermometer is handy to keep the baking temperature consistent. For mixing, any medium bowl and whisk or fork works—no fancy mixers needed for this straightforward Eggnog Bread Pudding Recipe.
PrintPrintable Recipe 📖
Eggnog Bread Pudding Recipe
This Pancake Sausage Casserole is a delightful breakfast dish combining fluffy buttermilk pancakes with savory browned breakfast sausage, layered and baked into a golden, springy casserole. It's perfect for a family brunch or weekend treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Pancake Batter
- 2 cups buttermilk pancake mix
- 4 large eggs
- 1 cup whole milk
- ½ cup pure maple syrup
Sausage
- 1 lb breakfast sausage (bulk or links)
Other
- 2 tablespoon butter (for greasing)
Instructions
- Preheat and prepare baking dish. Preheat your oven to 350°F (175°C) and grease a large baking dish with 2 tablespoons of butter to prevent sticking.
- Cook the sausage. In a skillet over medium heat, cook the sausage until it is browned and crumbly, about 7-10 minutes. Drain any excess grease to keep the casserole from becoming greasy.
- Mix the pancake batter. In a bowl, combine the buttermilk pancake mix, whole milk, and eggs. Stir gently until just mixed; lumps in the batter are acceptable and help maintain fluffiness.
- Add maple syrup and sausage bits. Fold half of the maple syrup and some of the cooked sausage pieces into the batter mixture to incorporate flavor throughout.
- Assemble the casserole. Pour half of the batter into the greased baking dish, then evenly layer the remaining cooked sausage over the batter. Top with the remaining batter to create layers.
- Bake the casserole. Bake the dish uncovered in the preheated oven for 35 minutes until the top is golden brown and the casserole feels springy to the touch, indicating that it is cooked through.
Notes
- For a spicier flavor, use spicy breakfast sausage or add a pinch of cayenne pepper to the batter.
- Make sure to drain excess grease from the sausage to prevent a greasy casserole.
- Let the casserole cool for 5 minutes before serving to allow it to set and make slicing easier.
- Maple syrup can be drizzled on top before serving for extra sweetness.
- This casserole can be prepared the night before and baked fresh in the morning for convenience.
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