why make this recipe

This bread pudding uses eggnog to make a rich, cozy dessert for the holidays. It is easy to mix, uses simple pantry items, and fills your home with warm spices. It is perfect for a family dessert or for a holiday party.

introduction

This Christmas Eggnog Bread Pudding is soft, spiced, and full of eggnog flavor. Cubed stale bread soaks up a custard made with eggnog, eggs, vanilla, nutmeg, and cinnamon. You bake it until the center is set and the top turns golden. Serve it warm for the best taste.

how to make Christmas Eggnog Bread Pudding

Follow the steps below. Let the bread soak well so the pudding is moist and creamy. Bake until the center is firm but still soft.

Ingredients :

4 cups stale bread, cubed
2 cups sugar-free eggnog
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup raisins (optional)
Butter for greasing the baking dish

Directions :

Preheat the oven to 350°F (175°C).
Grease a baking dish with butter.
In a large bowl, whisk together the eggnog, eggs, vanilla extract, nutmeg, and cinnamon.
Add the bread cubes and raisins (if using) to the mixture and stir to combine.
Let it sit for about 10 minutes to soak.
Pour the mixture into the prepared baking dish.
Bake for 35-40 minutes or until the center is set and the top is golden.
Serve warm with a dusting of powdered sugar, whipped cream, or sauce if desired.

how to serve Christmas Eggnog Bread Pudding

Serve the pudding warm. Add a dusting of powdered sugar or a spoon of whipped cream. You can also pour a warm sauce or caramel over slices. Serve with coffee or tea for a cozy treat.

how to store Christmas Eggnog Bread Pudding

Room temperature: Cover and keep for up to 2 hours.
Refrigerator: Cool, cover, and store for 3–4 days. Reheat in the oven at 325°F (160°C) until warm.
Freezer: Wrap tightly and freeze up to 2 months. Thaw in the fridge and reheat before serving.

tips to make Christmas Eggnog Bread Pudding

Use stale or day-old bread so it soaks the custard well.
Cut bread into even cubes for even cooking.
Let the bread sit in the custard for at least 10 minutes. For a richer pudding, let it soak longer.
Check the center with a knife; it should come out mostly clean when done.
Add raisins or nuts for texture if you like.

variation (if any)

Add chopped nuts (pecans or walnuts) for crunch.
Stir in chocolate chips for a sweet twist.
Use dried cranberries instead of raisins for a tart touch.
Top with a warm sauce like a whiskey or caramel sauce for extra flavor.

FAQs

Q: Can I use regular eggnog instead of sugar-free?
A: Yes. Use the same amount. The pudding will be sweeter with regular eggnog.

Q: What bread is best to use?
A: Use day-old white, brioche, challah, or French bread. These soak well and give a soft texture.

Q: Can I make this ahead?
A: Yes. You can assemble it, cover, and refrigerate for a few hours or overnight. Bake when ready.

Q: How do I know when it is done?
A: The center should be set and a knife inserted near the center should come out with only a little custard.

Q: Can I add alcohol like rum or whiskey?
A: Yes. Add a tablespoon or two to the custard or use a warm sauce with alcohol after baking if you prefer.

Conclusion

For a simple sauce idea to go with this pudding, see this recipe for a warm sauce: Eggnog Bread Pudding with Warm Whiskey Sauce • The Crumby …

Christmas Eggnog Bread Pudding

Author: kaoucheegmail-com
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich and cozy dessert made with stale bread soaked in eggnog custard, perfect for the holidays.

Ingredients

Scale

4 cups stale bread, cubed
2 cups sugar-free eggnog
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup raisins (optional)
Butter for greasing the baking dish

Instructions

Preheat the oven to 350°F (175°C).
Grease a baking dish with butter.
In a large bowl, whisk together the eggnog, eggs, vanilla extract, nutmeg, and cinnamon.
Add the bread cubes and raisins (if using) to the mixture and stir to combine.
Let it sit for about 10 minutes to soak.
Pour the mixture into the prepared baking dish.
Bake for 35-40 minutes or until the center is set and the top is golden.
Serve warm with a dusting of powdered sugar, whipped cream, or sauce if desired.

Notes

For best results, use day-old bread and allow ample soaking time for a moist pudding.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 10g
Sodium: 350mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 8g
Cholesterol: 100mg

Keywords: bread pudding, eggnog, holiday dessert, Christmas dessert, cozy dessert