Introduction

This creamy eggnog bread pudding is a cozy, comforting dessert perfect for the holiday season. With a gentle touch of nutmeg and warm spices, it transforms simple day-old bread into a rich and flavorful treat that’s sure to impress.

A close-up slice of light golden brown eggnog bread pudding sits on a white plate with a brown rim, showing a soft, moist inside with chunks of bread and a spongy texture; the top is slightly crisp and puffed. A generous dollop of white whipped cream rests on top of the slice. Next to the plate is a silver fork with detailed engraving on a wooden surface, and in the background, there is another slice of bread pudding on a white plate and a clear glass filled with creamy white liquid, all set on a white marbled texture with hints of a red cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups day-old bread, cubed
4 large eggs
2 cups eggnog
1 cup milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
Butter for greasing the baking dish
Whipped cream or ice cream for serving (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking.
Step 2: In a large bowl, whisk together the eggs, eggnog, milk, sugar, vanilla extract, nutmeg, cinnamon, and salt until the mixture is smooth and well combined.
Step 3: Place the cubed bread evenly in the prepared baking dish. Pour the custard mixture over the bread, pressing gently to ensure the bread soaks up the liquid.
Step 4: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is fully set.
Step 5: Let the bread pudding cool slightly before serving. Enjoy warm, topped with whipped cream or ice cream if desired.

Tips & Variations

Use sturdy, crusty bread like French or Italian for the best texture.
Add raisins or chopped nuts for extra texture and flavor.
For a boozy twist, stir in a tablespoon of rum or bourbon into the custard mixture.
Sprinkle extra nutmeg on top before baking for a stronger spice aroma.

Storage

Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 325°F (160°C) oven until heated through. Bread pudding may thicken as it cools; add a splash of milk when reheating if needed.

How to Serve

A thick slice of eggnog bread pudding sits on a white plate with a brown rim, showing three visible layers: the bottom layer is light golden and soft with bits of bread, the middle layer is creamy and pale yellow with baked custard texture mixed in, and the top layer is golden brown with slightly crisp, raised edges. On top of the pudding is a dollop of white whipped cream that looks smooth and fluffy. A silver fork rests on the right side of the plate. The plate is set on a white marbled surface, with a blurred background featuring a small stack of more bread pudding and part of a glass of milk. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh bread instead of day-old bread?

Day-old bread works best because it soaks up the custard without becoming too mushy. If using fresh bread, lightly toast it first to help it hold its shape.

Can this recipe be made dairy-free?

Yes, substitute the eggnog and milk with dairy-free alternatives like almond or coconut milk, and use a plant-based egg replacer to keep it creamy and delicious.

Creamy Eggnog Bread Pudding with a Touch of Nutmeg Recipe

Print Recipe

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4.8 from 121 reviews

This Creamy Eggnog Bread Pudding is a comforting holiday dessert featuring day-old bread soaked in a rich custard made of eggs, eggnog, milk, and warm spices like nutmeg and cinnamon. Baked to golden perfection, this dessert offers a creamy texture with a touch of festive spice, perfect served warm with whipped cream or ice cream.

Author: Ella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

For the Bread Pudding

8 cups day-old bread, cubed
4 large eggs
2 cups eggnog
1 cup milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Butter for greasing the baking dish

For Serving (Optional)

Whipped cream or ice cream

Instructions

Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking and enhance flavor.
Mix the Custard: In a large mixing bowl, whisk together the eggs, eggnog, milk, granulated sugar, vanilla extract, ground nutmeg, cinnamon, and salt until the mixture is smooth and well combined, forming the custard base for the pudding.
Combine with Bread: Place the cubed day-old bread evenly into the prepared baking dish. Pour the custard mixture over the bread, pressing gently with a spatula or your hands to ensure all pieces are fully soaked and absorb the custard.
Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes. The pudding should be set in the center and the top golden brown when done.
Serve: Remove from the oven and allow the bread pudding to cool slightly before serving warm. Top with whipped cream or a scoop of ice cream if desired for an indulgent touch.

Notes

Use day-old bread to ensure the custard soaks in properly without becoming too mushy.
For added texture, consider sprinkling chopped nuts or raisins on top before baking.
Eggnog can be substituted with half-and-half or heavy cream mixed with milk for a less sweet option.
Ensure the baking dish is well-greased to prevent sticking and make serving easier.
Leftovers can be refrigerated and reheated gently before serving.

Keywords: Eggnog Bread Pudding, Holiday Dessert, Creamy Bread Pudding, Nutmeg Bread Pudding, Festive Desserts